PDO EVOO Kolymvari Chanion Kritis by Apollonia Farm is produced in the Kolymvari area of Chania, one of the most recognized olive-growing regions in western Crete. The PDO designation ensures that the oil is entirely sourced, produced, and processed within this specific geographic zone under regulated standards.
It is primarily made from the Koroneiki olive variety, which is well suited to the local climate and known for its stability and aromatic potential. The oil is obtained through mechanical extraction at low temperatures, preserving its natural composition and sensory qualities.
Processing takes place shortly after harvesting to maintain freshness and prevent oxidation. In terms of composition, the oil typically shows low acidity, reflecting careful handling of the olives and controlled production conditions. The color ranges from green to yellow-green, depending on the harvest stage.
Aromatically, it presents notes of fresh olives, Mediterranean herbs, and light vegetal nuances. On the palate, it develops a balanced profile with moderate fruitiness, gentle bitterness, and a mild but noticeable pungency.
The texture is smooth, with a clean and persistent finish that supports its use in raw applications.
Producer
Apollonia Farm is a producer based on the island of Crete that develops a broad portfolio of traditional food products, with olive oil as a central part of its offering. The company produces several categories of extra virgin olive oil, including conventional, organic, and PDO-certified variants, reflecting a combination of accessible products and more terroir-focused lines.
This structure indicates a strategy that balances wider market reach with clearly defined quality segments linked to origin and cultivation methods. Apollonia Farm operates within the broader concept of the Cretan diet, extending its range beyond olive oil to include honey, cheeses, herbs, and preserves, thereby reinforcing its connection to local gastronomy and raw materials. The olive oils are produced through mechanical extraction methods without chemical processing, preserving their natural composition and sensory characteristics.
The portfolio includes different product lines such as “Classic” extra virgin olive oil alongside certified organic and geographically protected options, allowing for differentiation in both production standards and regional identity. In sensory terms, their oils generally align with the typical profile of Cretan extra virgin olive oils, showing fruitiness combined with mild to moderate bitterness and a characteristic pungency, depending on the harvest stage and specific line. The emphasis is placed on consistency, clarity, and the preservation of the olive’s inherent qualities rather than on highly experimental profiles.