The olive harvest is harvested in the peasant and monastery farms of the Akrotiri peninsula in the Chania region in northwestern Crete. For a long time, the centers of the economic life of the peninsula were Orthodox monasteries, in which the traditions of processing fresh olives into medicinal oil were carefully preserved. To this day, olive oil from Akrotiri is distinguished by a harmonious combination of astringency and softness. The product is manufactured exclusively by mechanical means. The oil is pressed from olives of the Koroneiki variety. The acidity does not exceed 0.5% with the maximum permissible for Extra Virgin oils of 0.8%. In the production of olive oil, a mixture of olives of different varieties can be used in different proportions to obtain a unique taste – a total of 57 varieties of olives are now grown in Greece, although some of them are not used for squeezing oil, only served to the table. There are also oils from olives of only one variety – monocultivary, such have become those varieties that have the necessary properties for the production of oil. However, this does not mean that oil from one or more varieties is worse or better, mixing varieties gives a unique taste, but does not determine it – growing conditions (teroire), methods and speed of collection and processing are very important. Olives of the Koroneiki variety prevail in the Peloponnese and Crete, occupying 50-60% of the total planting area in some regions. They have a lot of necessary qualities, ranging from facilitating their cultivation (such as open crown, resistance to drought and diseases), to the taste and composition of the fruits themselves. The composition includes more polyphenols (oleocanthal, oleuropein and hydroxytirosol) – useful antioxidants, which are now being investigated as substances that may slow down aging, the course of neurodegenerative diseases and cancer; they also make the oil more stable and reduce the likelihood that it will go rancid. Polyphenols are found in all olives, but in different amounts; there are a lot of them in the Corona variety. In addition, the crowns contain a lot of fat – as much as 20%, which, with their high yield, explains the popularity of the variety. But the main thing that these olives are valued for is their unique bright, strong taste with a clear hint of green banana and herbs with a peppery aftertaste (polyphenols are responsible for it). Oil can be used: as a dip sauce, simply dipping bread toasted to a golden crust into it, as a salad dressing, with or without citrus juice, including for Choriatica (the correct authentic name of the Greek salad), for cooking soups and meat dishes to give an unusual depth to the taste of chocolate ice cream. Acidity: ≤ 0.5%.