Technical development has not stopped at the oil factories. Where before the millstones were turned by hand, which required a great deal of human strength or donkeys, modern machines are used today. There are now two different methods of production which are machine-driven millstones or high-speed centrifuges to ensure that fruit and oil are separated.
One thing remains the same with both methods. Firstly the olives have to be washed to remove the remaining leaves and twigs. Cretan olive oil has a first class quality which has continually improved over the last 20 years. The consumption per person stands on average at 29 litres a year (1/2 litre per week). Olive oil is the main, nutritional factor in Cretan cuisine and is held as the elixir of life. Today's research confirms that Cretans have the highest life expectancy of all Europeans because of the extensive use of the oil.
Olive oil has therapeutic effects on stomach ulcers, relieves stomach-ache and helps digestion. Because of the abundant use of olive oil, incidents of cancer are very low.
The pro-vitamin A and vitamin E offer protection for the skin, reduces the formation of gallstones and shows positive results in the relief of bilious colic. These vitamins also have a positive effect on growth and bone structure in children and help in the fight against diabetes.
Extra Virgin Olive Oil plays an important role in nutrition.