EXTRA VIRGIN OLIVE OIL
The history of olive oil in Greece is as ancient as the Greeks themselves. Not far from our farm lies the oldest Cycladic olive mill-stone, proof of the importance of the olive to civilizations as old as the Mycenaeans in the 11th century BCE. Our extra virgin olive oil is produced from the ancient Koroneiki variety, well known for its fresh, fruity aroma and its rich peppery taste. To ensure the highest quality oil, with the lowest acidity possible we harvest the olives at the end of October while they are still green, and take them to the olive press immediately where they are cold-pressed.
Cycladic Oregano, scientifically known as Origanum Onites, is a variety of oregano well known for its aroma. Unlike many other types of oregano, our oregano's aroma is attributable to the fact that we harvest our crop including the buds just at the onset of flowering; at the point in time when the oregano has the highest concentration of essential oils. Besides its culinary characteristics, oregano is also known for its highly effective antimicrobial properties. You can use our oregano in marinades for both meat and fish, to sprinkle on salads or bread, as well as in roasts.
Capers are found scattered throughout the Cycladic landscape: growing out of rocks by the sea, or out of cracks in narrow village streets in the hills. Their drought tolerance is remarkable, thanks in part to their deep tap roots that can reach metres down into the earth. If you are lucky enough you will come across elderly locals picking capers growing near to their home - the caper is of utmost culinary importance to the island's cuisine. At Petra we have grown our own caper plants from local, wild seeds - 1500 of them to be precise! These are planted over 2 hectares of land. We harvest our crop meticulously from April until July to ensure the highest quality of the buds we process. Our capers and caper leaves add a sophisticated touch to many dishes including salads and fish.