Cretan Olive Oil Takes the Global Lead  

1 min 38 sec read

Crete once again found itself at the center of global attention, this time as a meeting point for international gastronomy and the creative economy. On 21 May 2026, the Creta Maris Resort hosted the awards ceremony of the “7th World Food Gift Competition” of IGCAT, bringing together representatives, experts and delegates from Gastronomy Regions across the world. The choice of Crete was no coincidence. It reaffirmed the island’s role as a global reference point for quality, authenticity and sustainability in local products.

The competition highlighted fifteen outstanding food and gastronomic craft products distinguished for their quality, creativity and strong connection to the cultural identity of their regions. At the top of the list stood “Ziro Sitia – Extra Virgin Oil,” a product that encapsulates the depth of Cretan olive‑oil tradition and the ability of local producers to compete at an international level. This distinction is not merely an award for an exceptional olive oil; it is a recognition of Crete as a place that produces goods with strong identity and global appeal.

Second and third place were awarded to “Terroirs de Tunisie” from Tunisia and the handcrafted “Bow Knife” from Romania, underscoring the international character of the institution and the growing importance of gastronomic craftsmanship as an emerging sector of the creative economy. At the same time, twelve special distinctions honored products that excelled in innovation, packaging, sustainability, storytelling and the safeguarding of gastronomic heritage. Among them, two Cretan entries confirmed the island’s strong presence on the global gastronomic map.

“Dinnerware – Handmade Ceramics” by Dimitris Lymperidis received the “Best Craft Gift” distinction, showcasing the continuity of Cretan ceramic tradition through contemporary creativity. “Flavours of Crete – Artisan Gift Basket” by the Apo Koinou collective was awarded “Best Tasting,” presenting a curated selection of flavors that reflect the authenticity and quality of the Cretan land.

IGCAT President Dr. Diane Dodd emphasized that the institution supports producers who safeguard the intangible cultural heritage of their regions, placing particular importance on sustainability and local identity. The evaluation was carried out by an international panel of experts chaired by Omar Valdez, within the framework of the 32nd World Meeting of Gastronomy Regions, further enhancing the prestige of the event.

For Crete, this year’s hosting was far more than a successful event. It was a strategic moment that highlighted the strength of its local products, the excellence of its producers and its ability to lead in international institutions that connect culture, gastronomy and tourism. At a time when authenticity and sustainability define global markets, Crete demonstrates that it offers not only high‑value products, but also a compelling narrative capable of standing confidently in the international business environment.