Sitia Crete olive oil, 1 liter bottle, Talos

Sitia PDO olive oil is a celebrated Cretan benchmark in Mediterranean cuisine. PDO (Protected Designation of Origin) means the olives are harvested within a defined geographic area — the Sitia region, in eastern Crete — and production follows a strict set of specifications: cold pressing and controlled acidity levels.

One hundred percent extra virgin olive oil. 1-liter tin, suited for home kitchens or small professional workshops. Store in a cool, shaded spot — light and heat are the greatest enemies of quality olive oil.

What Sitia PDO delivers

Sitia olive oil is produced from the koroneiki variety, the most widespread olive cultivar in Crete. It yields an oil with a green-fruity flavor, moderate bitterness, and a gentle peppery finish at the back of the throat — the hallmark profile of a classic, high-quality Mediterranean olive oil.

The PDO certification guarantees territorial origin, the olive variety used, and traditional production methods. That is precisely what sets a Sitia PDO oil apart from a generic Greek olive oil sold without any appellation.

Crete has been recognized as an olive-growing terroir since antiquity — the olive tree has been cultivated there for over 3,500 years. The Sitia region, in the eastern part of the island, benefits from a dry, windswept climate that promotes slow olive ripening and high aromatic concentration. Cold pressing is the traditional method.

Serving suggestions

As a classic vinaigrette dressing, this is the most common use. The green-fruity profile pairs especially well with leafy salads — mesclun, arugula, baby greens — where the oil can fully express itself.

Drizzled raw over grilled fish, steamed vegetables, hummus, or soup, a splash of Sitia PDO olive oil elevates a simple dish. The gentle ambient warmth releases the aromas without cooking them away.

In classic Mediterranean cooking — caponata, ratatouille, tomato-basil pasta — the oil can be used for moderate-heat cooking, though it is best to reserve a generous portion for a raw finish, where the aromatic profile remains fully intact.

For a Mediterranean-style tomato bruschetta, rub a grilled bread slice with garlic, top with diced fresh tomato, fleur de sel, and a generous drizzle of Sitia PDO oil. It is the simplest recipe — and the one that best reveals the quality of a PDO-grade olive oil.

For a homemade black olive tapenade, blend 100 g of pitted black olives with a drizzle of Sitia PDO olive oil, one garlic clove, a few capers, and an optional anchovy fillet. Serve on grilled toast as a Mediterranean appetizer. The quality of the oil transforms the tapenade into a high-flavor product on par with the finest Italian delicatessens.

The Sitia region boasts a uniquely exceptional olive-growing terroir in the eastern Mediterranean: dry, windy climate, poor limestone soils, and traditional Koroneiki olives. This combination produces an oil of outstanding aromatic concentration and a pronounced green-fruity profile that has defined the Sitia PDO since its official recognition.

Shipping across the US and storage

1-liter tin, available for in-store pickup at our Paris location or for shipping throughout France. Storage in a cool, shaded spot is essential — keep away from direct light and heat. A quality olive oil stored properly retains its aromatic profile for 18 to 24 months.

At our Paris store, you will also find olive oils from Provence, Italy (Puglia, Tuscany), and Spain (Andalusia). Each PDO carries its own aromatic signature. Sitia stands out for its assertive green-fruity character.

For olive oil enthusiasts, we encourage comparing several PDOs with distinct profiles — Sitia, Kalamata, Aix-en-Provence, Puglia. Each terroir yields a unique oil. Sitia distinguishes itself through its pronounced green fruitiness and lingering finish — making it an excellent entry point into the PDO segment.

For those who love exploring a range of olive oils, we encourage building an "oil cellar" — a selection of small bottles from different origins (Sitia, Kalamata, Aix, Tuscany) to match to each dish. This gastronomic approach brings far more nuance than relying on a single all-purpose oil from a large container. The Sitia PDO is a wonderful starting point for this kind of exploration.

Frequently asked questions

What does extra virgin actually mean?

Free acidity below 0.8%, cold pressed, with no chemical correction. It is the highest-grade category of olive oil under European regulatory standards.

Sitia PDO or Kalamata PDO — which is better?

Two Greek PDOs with distinct profiles. Sitia (Crete) tends to be more green-fruity. Kalamata (Peloponnese) is rounder and riper. Both are of excellent quality.

For cooking or finishing?

Ideally as a raw finish or for moderate-heat cooking (below 180 °C / 356 °F). For deep frying, a more neutral and less expensive oil is preferable — the aromatic profile of a PDO oil is lost in the fryer.

What if the oil becomes cloudy when chilled?

This is a perfectly normal reaction to cold: natural waxes crystallize. The oil returns to its clear state at room temperature. It is not a defect.

Storage after opening the tin?

Six to eight months in a tightly sealed tin kept away from light. The oil remains usable beyond that, but its aromatic profile gradually fades.

Is a metal tin better than a glass bottle?

Yes, for storage: the opaque metal fully shields the oil from light, its primary enemy. A glass bottle is more convenient for everyday pouring, but aromatic stability suffers over time. The tin format is preferred for 1-liter sizes and above.