Castellia is an extra virgin olive oil produced in limited quantities, with a clear focus on raw material quality and controlled processing. It is made primarily from locally grown Koroneiki olives, a variety widely cultivated in Crete and known for its stable composition and strong aromatic potential.
The oil is obtained through mechanical extraction without chemical intervention, preserving its natural characteristics and nutritional value. Processing takes place shortly after harvest to reduce oxidation and maintain freshness. In sensory terms, Castellia olive oil reflects a typical Cretan profile, with pronounced fruitiness and distinct green notes that may recall fresh-cut grass and olive leaves.
The bitterness is moderate and well integrated, while the pungency develops gradually and lingers in the finish. The texture is clean and balanced, offering enough structure to carry the aromas without becoming heavy.
This profile makes the oil suitable for a wide range of uses, especially in simple dishes where its natural character remains visible.
Producer
Castellia Olive Oil is a small-scale olive oil producer based in the Heraklion region of Crete, operating within a family-run model rooted in local olive-growing traditions. The brand focuses on the production of extra virgin olive oil, primarily using local varieties such as Koroneiki, which is well adapted to the island’s conditions and known for its consistent quality and defined aromatic profile.
Production combines traditional cultivation practices with controlled processing techniques to maintain both authenticity and product stability. The oil is obtained through mechanical extraction, with careful handling of the olives to preserve freshness and minimize oxidation. This approach results in oils with low acidity and a clean, structured profile typical of high-quality extra virgin olive oils.
In sensory terms, Castellia olive oil generally shows pronounced fruitiness, accompanied by green and herbal notes, along with balanced bitterness and a moderate pungency. These characteristics reflect both the variety used and the specific terroir of the Heraklion area.