Our Process
From the Grove to the Mill: A Race for Freshness
At the Vasilakis Family farm, we believe that the highest quality olive oil is made in the grove, not the factory. Our process adheres to a strict tradition that prioritizes quality over quantity.
Hand-Picked with Respect
We do not use heavy industrial machinery that bruises the fruit and stresses the trees. Every olive is hand-picked at the precise moment of ripeness.
This labor-intensive method ensures that only the healthiest, unblemished olives make it into the Asterius production line, protecting the integrity of the fruit.
Pressed the Same Day
Time is the enemy of fresh olive oil. To ensure the lowest possible acidity and the freshest flavor, our olives are transported to the mill immediately after harvest.
We press our olives within hours of picking, capturing the essence of the fruit before oxidation can begin. This urgency is what sets true premium olive oil apart.
Cold Pressed for Purity
Our oil is extracted using strictly cold-press methods, never exceeding 27°C (80°F). We simply extract the natural juice of the olive—no chemicals, no heat, no shortcuts.
This temperature control is vital for preserving the oil's distinct aromas, its vibrant emerald color, and most importantly, the vital antioxidants and polyphenols that make Cretan olive oil so healthy.
<0.3%
Acidity Level
4hrs
Harvest to Press
27°C
Max Cold Press Temp
100%
Hand-Harvested
The Result
A premium Extra Virgin Olive Oil with a vibrant, golden-green hue, aromas of fresh cut grass and wild herbs, and a flavor profile that is both robustly fruity and elegantly smooth—finished with the gentle peppery bite that marks high-quality, antioxidant-rich Cretan oil.
Taste the Difference