Extra virgin olive oil of the highest quality

Top quality Physis of crete

Kalyteros  /καλύτερος/ - the best

We are a family business that loves Greece.

People want quality food, so we sell only the best. All in BIO quality. The oil is pressed immediately after harvesting, which guarantees low acidity and maximum quality. From one family from Crete that does it honestly and with quality. Asmarianakis Family *Physis of Crete*

Every year we visit, retrain to know and especially to see the story of this top olive oil.

Most of the products are from the Kritsa and Mirabello area of ​​Crete.

The family winery VORIZANAKI FAMILY WINERY is from the Dafnes region.

We started with only olive oil, today we have over 400 items of the best from Crete.

What is extra virgin olive oil?


≤ 0.3% top class extra virgin (processed immediately after harvest)

≤ 0.8% extra virgin

above 0.8% virgin

and then follows POMACE (SANSA) that is lamp oil, from residues, obtained thermally or chemically.

High-quality Extra virgin olive oil has a fruity aroma, a slightly spicy and spicy taste. It is ideal for salads, excellent for cooking, baking and even deep-frying as it burns through up to 230 degrees.

The content of polyphenols is also important. This is the rarest thing about olive oil. Our oils are loaded with polyphenols.

Evoo 0.2% 550mg/kg

Corona premium 888mg/kg

Agoureleo 929mg/kg

Korona Organic 1054mg/kg

Early harvest is suitable for salads and cold cuisine

Extra virgin is the highest quality and most expensive classification of olive oil. It must not have any errors. Fruity taste, slightly spicy taste with a spicy finish. It must be produced exclusively by mechanical methods without the use of any solvents and at temperatures that do not damage the oils.

It is not easy to produce extra virgin olive oil. The producer must use fresh olives in good condition and carefully monitor each step of the process. Extra virgin olive oil doesn't stay that way forever: Even under perfect storage conditions, the oil will deteriorate over time, so it's important to enjoy it within its two-year shelf life.

A well-deserved gold medal - great taste!

Extra virgin olive oil from Crete with 0.2% acidity produced by cold pressing from olives of the Koroneiki variety. It is produced in the area of ​​southern Crete in Lasithi, a family tradition of olive oil production. It is the best choice for salads, cooking, cold cooking and even frying. Try to taste its excellent taste just on a baguette or pastry.

Physis of Crete 0.2% won the Gold Medal in Athens 2018 and the COOC Gold Medal in Rethymno 2018, Silver Medal KOTINOS 2019, Bronze OLYMPIA AWARDS 2019, Gold OLYMPIA AWARDS 2020, Silver OLYMPIA AWARDS 2018, Silver IOOC 2020, London IOOC 2020 silver and bronze

At the International Olive Oil Competition London 2017 we won a bronze medal among 4000 participating olive oils from all over the world!

How to choose olive oil?

Not only acidity is important, but also the content of polyphenols. This is the rarest thing about olive oil.

At the competition, aroma and taste are evaluated, from a colored glass, because color is not the main indicator.

So, a fruity aroma, a slightly spicy taste with a spicy finish, and you've got a choice.

Polyphenol content of our oils:

0.2% - 550mg/kg

CORONA premium - 888mg/kg

Agoureleo - 929mg/kg

KORONA organic - 1054mg/kg

Extra virgin olive oil with acidity ≤ 0.3% is considered TOP class