{"id":61770,"date":"2026-05-18T10:57:16","date_gmt":"2026-05-18T07:57:16","guid":{"rendered":"https:\/\/cretanbusiness.gr\/?p=61770"},"modified":"2026-05-18T10:57:19","modified_gmt":"2026-05-18T07:57:19","slug":"identity-of-cretan-olive-oil","status":"publish","type":"post","link":"https:\/\/cretanbusiness.gr\/en\/identity-of-cretan-olive-oil\/","title":{"rendered":"Identity of Cretan Olive Oil"},"content":{"rendered":"\n

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On Sunday, 17 May 2026, the 12th Pancretan Olive Oil Competition was held at the Aquila Atlantis Hotel in Heraklion, an event that has evolved into a benchmark for the quality, innovation and international reach of Cretan olive oil. The Region of Crete and the Agri-Food Partnership of the Region of Crete once again brought together producers, scientists, market professionals and institutional representatives, reaffirming Crete\u2019s strategic position on the Mediterranean olive oil map.<\/p>\n\n\n\n

This year\u2019s competition took place at a particularly significant moment, as the European Commission officially approved Cretan olive oil as a Product of Geographical Indication. This development elevates the product institutionally, strengthens its competitiveness in international markets and opens new opportunities for producers and bottling enterprises. At the same time, it highlights the need for systematic standardisation, ensuring that Cretan olive oil gains even greater added value and safeguards its identity against global competition.<\/p>\n\n\n\n

At the heart of the discussion was the longstanding role of Cretan olive oil as the island\u2019s ultimate ambassador worldwide. Its quality, authenticity and strong cultural identity make it not only a high\u2011value nutritional product but also a strategic asset for promoting Crete\u2019s economy and the island\u2019s tourism brand.<\/p>\n\n\n\n

The competition process confirmed the breadth and quality of local production. Around one hundred samples participated, primarily from the Koroneiki variety, but also from Tsounati and blends of local varieties such as Throubolia, Hondrolia and Koroneiki with Wild Olive. The evaluation was carried out at the Olive Oil Sensory Evaluation Laboratory of Crete A.S.R. by an accredited panel of expert tasters. The panel was chaired by Efi Christopoulou, with Eleftheria Germanaki serving as panel supervisor.<\/p>\n\n\n\n

During the awards ceremony, distinctions were presented to conventional, organic and PDO\/PGI olive oils, while particular interest was drawn by the \u201cBest of Prefecture\u201d awards, which highlighted the top olive oils from Chania, Rethymno, Heraklion and Lassithi. Businesses excelling in Innovation were also recognised, with emphasis on Olive Tourism, Gastronomy and Packaging\u2014demonstrating that the value of the product extends far beyond production and into the entire chain of experience and consumption.<\/p>\n\n\n\n

The 12th Pancretan Olive Oil Competition once again showcased that Crete possesses not only an exceptional product but also a mature, dynamic and outward\u2011looking production ecosystem. With the recognition of its geographical indication and continued investment in quality, Cretan olive oil strengthens its position as an international premium product and a strategic pillar of the island\u2019s economy.<\/p>\n\n\n\n

The full list of distinctions and awards is attached.<\/p>\n\n\n\n