It is no secret that Crete lives and breathes olive oil. The island’s landscape is dotted with endless groves, their silver-green leaves shimmering under the bright blue of the Cretan skies like jewels crowning trunks that witnessed hundreds of years of history and tribulations. Their roots cling stubbornly to limestone soils rich enough to feed not only the trees, but the horta growing in the groves that have fed generations. Every family has a story tied to the olive tree—grandparents who harvested by hand, parents who pressed the fruit in stone mills, children who grew up dipping bread in golden oil so fresh it still smelled of grass and fragrant Cretan herbs.
Now, that story has been officially sealed with a European stamp. In September 2025, the European Commission announced that Kriti, the olive oil of Crete, had formally entered the EU’s register of Protected Geographical Indications (PGI)—a recognition that confirms what locals have always known: Cretan olive oil is not just an ingredient; it is identity in liquid form.
What Makes “Kriti” Different
The PGI label applies to extra virgin olive oil produced exclusively from olives grown on the island. It is defined by its remarkably low acidity, luminous green hue, and a fruity aroma that can lean toward fresh-cut herbs, apple skins, or even artichoke if you close your eyes long enough. Stability, smell, and taste combine in a way that reflects the Mediterranean climate—long summers, sharp light, mild winters—and the stubborn limestone terrain that gives the trees their grit.
Tradition plays its part too. While modern presses hum in many villages, the rhythm of production remains tied to age-old practices. Olives are picked at their prime, often by hand, sometimes with a hint of song, then rushed to the mill before the sun has set. The result is a flavor that holds memory: peppery, bold, yet smooth enough to be poured over everything from dakos rusks to grilled fish.
A Spanish Companion at the Table
Crete was not alone in receiving recognition. Sharing the announcement was Spain’s “Queso de Burgos,” a fresh cheese made from a blend of cow’s and sheep’s milk. Soft, mild, and refreshing, it has its own gastronomic history in the province of Burgos. The pairing is almost poetic: an island’s sharp green oil alongside a Castilian cheese, both bound by their lands, both carrying centuries of local pride.
Why PGI Matters
For Crete, PGI status is more than bureaucracy. It serves as protection against imitation and is a key marketing strategy in the competitive world of Mediterranean exports. The European Commission’s database, eAmbrosia, now lists more than 3,675 products with similar status—from Parma ham to Champagne. Each entry carries weight, ensuring that when a consumer in Berlin, Brussels, or Boston buys “Kriti” olive oil, they are tasting Crete, not a pale copy.
For locals, the recognition is validation of labor. Olive farmers on the island often work under precarious conditions, subject to global price swings, climate stress, and rising production costs. PGI is not a magic shield, but it is a promise: that their work has meaning, that the name “Kriti” cannot be hijacked without consequence.
More Than a Label
Of course, no EU seal can capture the real magic of Cretan olive oil: the way it glistens in the morning sun, or the way a single drizzle can elevate a tomato salad into a feast. Nor can it bottle the sound of laughter during harvest, or the quiet pride of a farmer watching his grove after the rain. But PGI recognition comes close—it acknowledges that food is culture, that soil and climate matter, that identity is worth protecting.
Crete has long called olive oil its “green gold.” With Europe’s stamp of approval, “Kriti” now steps into a wider stage. And somewhere in Burgos, a cheese has found its partner.
Dining and Cooking