The 2025 Olive Harvest Has Begun in Crete

The harvest season has finally started here in the mountains of eastern Crete, inside the Sitia UNESCO Global Geopark, one of the most unique landscapes in the Mediterranean. This is where our Sopato olive trees grow on steep rocky slopes surrounded by sea and mountains, and where nature still decides how much oil we get each year.
Every morning we climb the hills with nets and tools, and every evening we take the freshly picked olives straight to a biocertified organic olive mill. There, they’re cold-pressed within hours to preserve all their aroma and freshness. The result so far: an impressive average acidity of just 0.3 %, proving that our olives are perfectly healthy and handled with care.

For those who don’t know, the lower the acidity, the higher the quality. It means the fruit went from tree to mill quickly, without oxidation or heat, creating a truly extra virgin olive oil with exceptional flavor and health benefits.
We’ll be harvesting until around November 5, finishing the last field by then. Once the harvest ends, we’ll wait for the official laboratory results required for organic certification and for our Sitia Lasithi PDO (Protected Designation of Origin) verification, confirming that our oil is free of preservatives, chemicals, or anything else that doesn’t belong in pure olive juice.
After that, we’ll start filling our signature Sopato cans and begin shipping out orders across Europe and beyond. We ship worldwide via DHL, directly from our village in Crete, from the farmer to your table.