Description
The Sitia Lasithiou Kritis PDO is an extra-virgin olive oil obtained from olives of the Koroneiki variety cultivated in the municipal area of Sitia.
Production Area
The production area of the Sitia Lasithiou Kritis PDO is within the administrative boundaries of the towns of Zakros, Palaiokastro, Karydi, Roussa Ekklisia, Katsidoni, Stavromenos, Piskokefala, Maronia, Papagianades, Chandra, Armeni, Ziros, Agia Triada, Perivolakia, Agios Georgios, Agia Fotia, Pressos, Mitata, Achladia, Krya, Chrysopigi, Stavrochori, Agios Stefanos, Pefkoi, Apidia, Skopi, Chamezio, Mouliana, Mesa Mouliana, Myrsini, Tourloti, Sfaka, Lastros, as well as the city of Sitia, inside the province with the same name, within the Lasithi prefecture, in the Crete region.
Production Method
the olive gathering method is the "beating" with the help of small wooden sticks. After the gathering, the olives are transported to the oil mill for pressing inside plastic baskets or natural bags holding 30 kg or 50 kg. The pressing of the olives, which are cleaned from gathering residues, takes place in classic or centrifuging oil mills, which guarantee the best processing conditions at a low temperature that never surpasses 30°C. The fight against the olive fly, its main enemy, is done with attractive substances sprayed from the soil, using biologic methods without any treatment.
Appearance and Flavour
the extra-virgin olive oil Sitia Lasithiou Kritis PDO has a yellow-green colour. Its viscosity exceeds the average and it can be considered a dense oil. The taste and the aroma recall the ripe olives of the region.
History
The history of the extra-virgin olive oil Sitia Lasithiou Kritis PDO is linked to the long-standing tradition of the olive tree culture in Greece, which is evidenced in historical sources and archaeological finds, giving this cultivation ancient origins.
Gastronomy
The extra-virgin olive oil is an easily perishable food that needs correct preservation in order to maintain its organoleptic characteristics intact. It is thus advisable to keep it in a cool place and away from light, at a temperature between 14°C and 18°C, away from heat sources and from products that give off particular smells. It is recommendable to consume it within four to six months after the pressing, to enjoy it in the period of highest expression of its taste. The extra-virgin olive oil Sitia Lasithiou Kritis PDO is an essential ingredient in the Mediterranean diet.
Marketing
The product is sold as Sitia Lasithiou Kritis PDO with the addition of the following names: Sitia 0.3 (max acidity 0,3), Sitia 0.7 (max acidity 0,7)] and Bio Sitia. It is marketed in dark glass bottles holding 250 ml, 500 ml, 750 ml, and 1 l, and in metal tins of 500ml, 1 l, 3 l, 4 l and 5l.
Distinctive Features
The extra-virgin olive oil Sitia Lasithiou Kritis PDO is oil with a great reputation, obtained from a variety of olives that are traditionally cultivated in this region, which is characterised by the presence of a very peculiar microclimate. The processing also follows traditional methods and takes place within the same geographic region.
