It all began in 1995 when a doctor friend asked for our help in writing a book about Crete and the Cretan diet. We worked together for two years and were rewarded when Dr. Schleicher's book, Der sensationelle Kreta-Diät, became a bestseller! Following this, chef Eckart Witzigmann requested an introduction to the secrets of Cretan cuisine. For almost two months, Cretan women from Vrouha, Kritsa, Lemnes, and other nearby villages spent many hours with us, sharing their knowledge of local cuisine. The book, titled Kreta Kochbuch, was published eight months later. Like Dr. Schleicher's book, it became a bestseller, offering a fresh perspective on the Cretan diet.

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As interest grew, many people began asking how they could obtain the pure ingredients described in the books. This led us to take a step back—rediscovering the original flavors, recipes, and traditional products that our families had used for generations—to find a way to meet the demand we had created.

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Driven by a desire to explore Crete’s lesser-known products, we traveled across the island, from central to eastern Crete, meeting local producers and discovering rare ingredients. Using the knowledge we gained and the relationships we built, we revived traditional Cretan recipes and sourced the finest local products. In addition to our long-standing production of premium-quality Extra Virgin Olive Oil, we expanded our offerings, packaging a wide range of Cretan goods and exporting as many as possible to reach the books’ enthusiastic readers.

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In 2014, after ten years and more than 200,000 visitors to our small family museum, we decided it was time to revive our traditional factory, originally established in 1882.​ Learn more about the revival and about our olive oil production demonstrations by clicking here.