Our organic extra‑virgin olive oil is produced from 100% Koroneiki variety, grown using traditional, organic and low‑intervention methods. The olives are hand‑picked at early stage to preserve intense aroma and high polyphenol content, and cold‑pressed within hours to yield a fresh, vibrant oil that expresses the character of three family olive groves in Lasithi
On the eastern side of Crete, where the sea meets the mountains of Lasithi, our family tends, in the traditional way, centuries‑old olive trees across three distinct terroirs. Each area contributes in its own unique way to the final flavor profile of the olive oil. Drought, salt spray, strong winds and humidity are among the challenges the olive trees face in Crete. Through these trials the trees shape their character, gain resilience and learn to survive — all so they can give us this essential ingredient of life.
Our groves span sea, hill, and mountain. Each terroir contributes its own note to the blend that becomes Vorno.
Located in a low‑altitude valley, our groves thrive in a hot, humid climate with low to moderate rainfall on rich terra rossa soils. Sheltered from strong winds yet embraced by persistent humidity, they produce distinctive, expressive fruit.
Trees that look out over the Aegean. Grown in a hot, dry climate with scarce to moderate rainfall on calcareous limestone soils, our groves sit close to the coast and are swept by maritime northerly and southerly winds, giving intensity and liveliness to the olive oil.
500m above sea level, our groves flourish in a mountainous climate with low to moderate rainfall on silty‑clay soils. Nestled beside the Sarakina Gorge, the forest environment enriches the olive oil’s aromatic and flavor profile.
Cut grass, green tomato leaf, a whisper of wild thyme from the Cretan mountains.
Bright and silken, with notes of green almond, artichoke, and warm stone.
A clean, peppery kick — the unmistakable signature of fresh Koroneiki.
