Agricultural Cooperative of Kritsa: Olive Oil Mill Tour & Tasting in Crete

Step inside the historic Agricultural Cooperative of Kritsa and discover how one of Crete’s most respected olive oils has been produced with care and consistency since 1927.

Founded by local olive growers with a shared vision of excellence, the cooperative is dedicated exclusively to producing high-quality extra virgin olive oil with low acidity and a distinctive peppery character. Every drop reflects nearly a century of knowledge, respect for nature, and continuous improvement.

This immersive visit offers a rare behind-the-scenes look at modern olive oil production — from tree to bottle — combined with professional sensory training.

Kritsa Olive Oil Mill Tour & Tasting

Reception & Introduction

Your tour begins in the reception area with a short presentation of the cooperative’s history and philosophy. Using a powerful metaphor — comparing the olive tree to the human body — you’ll understand why timing, care, and handling of the fruit are critical for oil quality.

Olive Reception & Quality Control

• At the receiving area, you’ll learn:
• How olive fruit quality is assessed
• Why plastic bags are avoided
• How fertilizers are analyzed
• Why rapid delivery from grove to mill is essential

You’ll also discover the importance of the cooperative milling system in preserving consistency and excellence.

Washing & Crushing

• Moving into the washing area, you’ll explore:
• Olive harvesting machinery and tree protection methods
• How contamination (fumes, lubricants, heavy metals) is avoided
• Why clean water matters for olive oil quality

Inside the crusher, you’ll see how the hammers operate and why water is never added at this stage.

Malaxation, Decanter & Separation

With detailed visual examples, your guide explains:

• Proper malaxation time and temperature
• How the decanter works
• The difference between extra virgin olive oil and pomace oil
• Why minimal water use preserves valuable polyphenols

You’ll also learn about oil separators and their role in maintaining purity.

Storage & Preservation

In the tank area, you’ll discover:

• Why nitrogen is used in storage tanks
• Why filtering is avoided in production
• How oxidation is prevented

Finally, in the tasting room, the meaning of olive oil labels and certifications is explained in detail.

Guided Olive Oil Tasting & Sensory Training

Guests participate in a professional tasting of:

• The cooperative’s premium extra virgin olive oil
• An aged olive oil
• An olive oil with defects

Through this comparative tasting, you’ll learn how to recognize quality versus inferior oils by aroma, flavor, and mouthfeel.

Afterwards, you’ll receive practical guidance on:

• Reading olive oil labels correctly
• Choosing proper packaging
• Avoiding common market traps

By the end of the experience, you’ll feel confident selecting truly high-quality olive oil.