Taste as memory, as narration and as symbol of a fascinating gastronomical culture. The olive trees of Crete. Engraved from the flow of time and the alternations of climate, they still stand favorably towards us having strong connections with the Cretan land and its people. Earthly, emblematic, monumental. An unparalleled system of preserving an important part of the Mediterranean diet.

    The month of the collection of the olives, the people at Chania in Crete confirm their relationship with their own selves and the collective identity of the community participating in the ancient tradition of threshing the gray-green foliage of the olive trees that are loaded with fruits. A cultural constant in the inexhaustible gastronomic pluralism of the region that is captured emphatically in the characteristic formation of the trunk and the legendary umbilical cavities where the children of the Cretan countryside used to and still play hide and seek.

    The perennial Cretan olive trees having gone through a fascinating route in space and time of the Greek taste memory, lasting 5000 to 2500 years, have been proclaimed by UNESCO as monuments of universal cultural heritage. An ancient forest of sculptures that their routes are hosted in different parts of the island.

    For all these reasons, Rhyton honors the monumental olive trees of Crete choosing to put them in the centre of the visual identity of its olive oil.

    Rhyton works with the top Greek illustrator Alexis Marcou who designs the visual image of its products. He has contributed in a unique way to the ingenious portrayal of the ancient Cretan tradition of olive trees threshing through his characteristic handling of subtle nuances of the shadows and colors.


Respecting the long lasting and sustainable tradition of the Cretan oil industry, Rhyton cooperates exclusively with local family producers, who work based on a strict system of principles and values, counting more the high quality of the production than the quantity giving thus much more weight to the high quality rather than the quantity of the production.

Rhyton strives to unfold the fascinating journey of taste narrated by the roots of the trees –planted over the centuries in every corner of the Cretan land. This delicious quest of extra virgin olive oil starts from the semi - mountainous private olive groves situated in Apokoronou district in the north-eastern part of Chania, with the local variety named “Tsounatis” continues west in the renowned olive groves of Kolympari and Western Crete where the variety named “Koroneiki” spreads like a golden green carpet and ends in every big or small olive tree of our land. The taste, the freshness and the intoxicating essence of this journey is bottled tightly in elaborate glass containers of 500ml, as well as in bag 3lt, always abiding to Rhyton’s high quality aesthetics and to the strictest food health and safety regulations.


With Rhyton’s organic extra virgin olive oil we aspire to enliven, and hence restore to the collective memories of a first-class gastronomy culture, an olive oil whose full body, fragrance and flavor awakens the senses and which nowadays tends to vanish as a result of excessiveindustrialisation and degradation of the production quality.

Through a carefully selected network of small local family producers, we continue the long tradition of Cretan olive cultivation and production of extra virgin olive oil, with pure sustainable methods and without the use of fertilizers, bait sprays and herbicides, offering you an oil rich in flavours and aromas with unaffected its organoleptic characteristics.

The uniquely dependent on natural rainfall (dry-land farming) olive groves of the local variety “Koroneïki” are certified as organic and spread over a green hilly area of the small village Mikra Anogia, a few kilometers away from the town of Rethymno. This area, where the mild Mediterranean climate confluences with the warm North-African winds, is the ideal natural setting that provides the finest possible climate and geomorphologic conditions that olive trees require in order to give to their seeds all the quality and flavor characteristics that distinguish and classify their oil as of the highest class.

The olives are collected every October, early November, depending on their -all natural- pace of maturation by threshing the trees with flexible sticks and the subsequent fall of the green healthy fruit over collecting nets. Then, and within the very first few hours from harvesting, we transfer the olives by using light-weaved airy linen sacks to ensure better ventilation, to a neighboring mill and we directly grind the fruit exclusively by cold method (below 27C), so as to avoid any spoilage of the organoleptic and nutritional qualities.

We then store the olive oil in sealed inoxcontainers, respecting the ideal temperature and humidity conditions; the oil is then left in tanks where a final separation happens through gravity and finally we carefully bottle it in our packaging to avoid any oxidation.

Created by Rhyton
Developed by INDEV
Text Editor P

Use the form below to send us a message