Olive oil was produced during the Minoan times in Crete, that is at least 5,000 years ago, and it was one of the main products of the island. Nowadays, the olive oil produced in specific regions in Greece, such as Kalamata, Crete, Halkidiki, is highly appreciated due to its excellent organoleptic characteristics. The region of Kalamata, in Peloponnese, produces an organic extra virgin olive oil of exceptional quality, with a yellow-green color. Its viscosity exceeds the average percentage and it can be considered a dense oil. Similarly, Kalamata olives have taken over supermarkets & delicatessens around the world thanks to its unique flavor & origin.