Olive trees in Merambello – the region

The area of Merambello, located in the Lasithi prefecture of Crete, is known for its rich tradition of olive cultivation and the production of extra virgin olive oil. The olive tree thrives in areas with a Mediterranean climate, such as Merambello, where mild, wet winters and hot, dry summers create ideal conditions for its growth. Olive trees prefer well-drained soils with exposure to direct sunlight and cannot tolerate temperatures below -7° C for extended periods. Olive cultivation in Merambello is an integral part of the local economy and cultural heritage. Olive cultivation in Crete has deep roots, with the first systematic cultivation dating back to around 3500 BC during the Early Minoan period. After 2,000 BC, olive cultivation became more intensive and systematic, playing an important role in the island’s economy. The olive tree has played an important role in the economy of Crete, with its cultivation becoming more intensive and systematic over time.

[Aplada Despina, (2010). DIPLOMA THESIS: Olive Cultivation from the Minoan Era to the Present, TECHNOLOGICAL EDUCATIONAL INSTITUTE OF CRETE SCHOOL OF AGRICULTURE TECHNOLOGY DEPARTMENT OF PLANT PRODUCTION, pages 1-63]

[Polymerou – Kamilaki Aikaterini, Kamilakis Panagiotis I., Karapidaki, Louiza (2003). The olive tree and oil from antiquity to the present day: proceedings of an international conference, Athens, 1-2 October 1999, Academy of Athens Hall, http://hdl.handle.net/20.500.11855/459, ISBN: 9604040391]

Olive cultivation throughout the years in Crete and in Merambello

The cultivation and harvesting of olives in the Merambello region of Crete is a topic that combines the history, tradition and economy of the island. The region of Merambello, which is located in eastern Crete, is particularly known for the production of high-quality olive oil, and the olive tree has played an important role in the daily life of its inhabitants from antiquity to the present day. Since the Minoan period (around 3000-1400 BC), the Cretans had begun to exploit the olive tree for the production of oil, which was a staple product for their diet but also for religious and medicinal uses. In the Merambello region, the first traces of olive cultivation are detected in the Minoan remains, where findings show that the olive was used to produce excellent quality olive oil. Mythology associates the olive tree with Athena, the goddess of wisdom and peace, who offered the tree to the Athenians, identifying it as a symbol of peace and prosperity. The association of the olive tree with the deity and the daily life of the ancient Cretans demonstrates the great importance of the tree in the cultural heritage of Crete.

[Riley, F. (2012). THE OLIVE INDUSTRY OF BRONZE AGE CRETE: EVIDENCE FOR VOLCANIC DAMAGE TO OLIVE GROVES AND PROPERTY IN CENTRAL AND EASTERN CRETE. Akroterion, 49, 10.7445/49-0-82]

[Zografaki Vassiliki, Archaeologist (2018). Ark of Seeds – The olive tree in Merambello, archaeological evidence, 4th Festival of ideas and seeds exchange, 17 and 18 March 2018, https://www.youtube.com/watch?v=jLgVymNI9fI]

[Monumental olive tree of Kavousi; a centuries-old tree considered one of the oldest olive trees in the Mediterranean. The age of the tree is estimated at approximately 3,250 years (i.e. the presence of the tree begins in the post-palatial era of the Minoan period) and the circumference of the trunk is 14.20 m. https://orsian.blogspot.com/search/label/Μνημειακή%20ελιά%20Καβουσίου]

The Byzantine period was extremely important for the cultivation of the olive tree in Crete. The area of Merambello, due to its favorable climate and natural resources, continued to be a center of olive cultivation. The Byzantine Empire, despite the political and social turmoil of the time, continued to support the production and export of olive oil, developing the techniques of processing the fruit and producing oil. With the occupation of Crete by the Venetians in 1204, the olive tree gained additional importance, as the Venetians organized the crops and trade in a more systematic way. Especially during the Venetian rule (1204-1669), the Venetians strengthened the production of olive oil, investing in organized olive-pressing facilities and expanding trade, exporting olive oil from Crete to many European countries. The region of Merambello was one of the most important producers of olive oil in Crete, and its production was one of the main sources of income for the inhabitants.

[Charalambos Gasparis. The Olive and the Oil in Medieval Crete (13th – 14th centuries). In the edition: Ilias Anagnostakis – Evangelia Balta (2020). Olive and Oil in the Eastern Mediterranean from Antiquity to the Pre-Industrial Era, Institute of Historical Research – National Research Foundation, ISBN 978-960-9538-95-4]

[Nikos E. Karapidakis. The Olive and the Oil in Crete: The Way to the West (15th – 17th centuries) In the edition: Ilias Anagnostakis – Evangelia Balta (2020). Olive and oil in the eastern Mediterranean from antiquity to the pre-industrial era, Institute of Historical Research – National Research Foundation, ISBN 978-960-9538-95-4]

With the Ottoman conquest of Crete in 1669, olive cultivation remained a key agricultural activity in the area of Merambello, but with significant changes. The Ottoman administration systematically recorded production, introduced new agricultural techniques and promoted the systematic harvesting and processing of olive oil, adapting production methods to market needs. Olive harvesting was mainly done by hand, while olive mills were now more organized, and farmers were obliged to deliver their fruit to specific olive mills. During this time, Cretan farmers maintained traditional cultivation methods, but olive oil acquired greater importance and commercial value, as the Ottomans cultivated and exported the product to the rest of the Ottoman Empire and Europe.

[Panoutsopoulos Nikos (2022). The Merabello based on the first Ottoman tax registers (1650-1653): Continuities and discontinuities with the Venetian rule, International Cretological Conference Agios Nikolaos. Page 292, Volume ISBN: 978-960-9480-53-6, Society of Cretan Historical Studies, 2022, Text editors: Alexis Kalokairinos, Sofia Giannadaki, Ben Peter, Dimitris Dolapsakis, Georgia Tsouderou]

[Evangelia Balta. Olive – oil – soap in Ottoman Crete (late 17th – early 19th century). In the edition: Elias Anagnostakis – Evangelia Balta (2020). Olive and oil in the eastern Mediterranean from antiquity to the pre-industrial era, Institute of Historical Research – National Research Foundation, ISBN 978-960-9538-95-4]

[Ayşe Nükhet Adiyeke – Nuri Adiyeke. Olive production in Crete during the years of the Cretan Revolutions. In the edition: Ilias Anagnostakis – Evangelia Balta (2020). Olive and oil in the eastern Mediterranean from antiquity to the pre-industrial era, Institute of Historical Research – National Research Foundation, ISBN 978-960-9538-95-4]

[TITLE POSTCARD: General view of the village “Kritzas” in the province of Merabello, Crete. POSTCARD PUBLISHER: Alikiotis, Nikolaos (Alikiotis, N.) Heraklion, CPAEG item code 1.420, http://eliaserver.elia.org.gr/lselia/rec.aspx?id=355072]

With the liberation of Crete in 1898 and its incorporation into the Greek state in 1913, olive cultivation was reorganized. In the area of Merambello, farmers continued to rely on the olive tree as their main product and the production of excellent quality olive oil gradually developed. The area, which has a favorable climate and rich soil, continued to be known for the quality of its olive oil, which is exported to many countries in the world.

[Manos Perakis. Olive Cultivation and Olive Production in Crete (1830-1913). In the edition: Elias Anagnostakis – Evangelia Balta (2020). Olive and oil in the eastern Mediterranean from antiquity to the pre-industrial era, Institute of Historical Research – National Research Foundation, ISBN 978-960-9538-95-4]

Modern Challenges: In modern times, olive cultivation in the area of Merambello is organized and modern, while farmers combine traditional methods with modern tools and techniques. The cultivation of the “Koroneiki” variety, which is considered one of the best for olive oil production, remains dominant in the area, and the olive oil of the area bears the seal of authenticity and high quality. In recent years, olive producers in Merambello have faced challenges due to climatic conditions. Adverse weather conditions, such as the unusually high temperatures in May, have created serious problems in the fertilization of olive blossoms, leading to reduced production. Specifically, in the area of Sitia and Merambello, the loss of blossoms and rope fruiting exceed 60% in places. Olive irrigation is crucial for ensuring high production, especially during the dry summer period. The Region of Crete has issued instructions for the proper implementation of deficit irrigation, in order to address the reduced availability of irrigation water and maintain the productivity of olive groves.

[Olive oil: From 50 to 80% damage from fruitlessness and rope fruiting in the Sitia olive grove – Estimates for new production, https://www.neakriti.gr/kriti/lasithi/2062417_elaiolado-apo-50-eos-80-i-zimia-apo-tin-akarpia-kai-tin-shinokarpia-ston]

[ANATOLI 03-09-19, Nikolaos Trantas. “Unprecedentedly high” populations of the Dacus in Lasithi! The development of production this year is also bad! https://sedik.gr/arxeio-elaioneon/2019/1728-protognora-ypseloi-oi-plethysmoi-tou-dakou-aschema-exelissetai-kai-e-phetine-chronia]

[Small olive trees with a view of the sea, https://eleotriviamerampellolasithiou.blogspot.com/]

In Crete, modern cultivation methods are being applied, such as the linear cultivation of the Cretan Koroneiki olive, which aims to increase the yield and quality of the olive oil produced. Despite the challenges, olive cultivation in Meramvello continues to be a key pillar of the local economy, with producers adapting and implementing new techniques to maintain and improve production. The Koroneiki variety dominates the region, which is known for producing extra virgin olive oil with an intense fruity aroma and balanced taste. Koroneiki is one of the small-fruited varieties and is cultivated extensively in Crete and the Peloponnese. The olive harvest, which usually takes place in the fall, from late November to January, depending on the weather conditions and the degree of ripeness of the fruit, remains a habit that combines work and tradition. Traditionally, harvesting was done by hand, using sticks to knock the branches and make the olives fall to the ground. Traditional harvesting methods, such as beating and netting, are now combined with modern techniques to ensure the quality of the olive oil.

[Michalopoulos, G. & Kasapi, K. & Koubouris, Georgios & Psarras, Georgios & Arampatzis, George & Hatzigiannakis, E. & Kavvadias, Victor & Xiloyannis, Cristos & Montanaro, Giuseppe & Malliaraki, S. & Angelaki, A. & Manolaraki, C. & Giakoumaki, G. & Reppas, S. & Kourgialas, Nektarios & Kokkinos, G. (2020). Adaptation of Mediterranean Olive Groves to Climate Change through Sustainable Cultivation Practices. Climate. 8. 54. 10.3390/cli8040054.]

[The actions of the Kritsa Cooperative for environmental protection and improvement of olive oil quality have been completed, https://www.anatolh.com/featured/ολοκληροχαιν-οι-δράσεις-του-συνεται/]

Despite the challenges and risks, such as climate change, monoculture and olive tree diseases, the producers of Merambello continue to invest in improved cultivation practices and technologies. Maintaining quality and promoting the region’s olive oil in international markets are key goals for the future. Today, olive cultivation in Merambello has been modernized, and many producers have turned to organic farming, trying to compete in international olive oil markets with products that carry organic certification. The region remains one of the centers of excellent olive oil production in Crete and continues to grow economically, with the production and export of olive oil being a key pillar of the local economy. The role of the olive tree in the Merambello region remains crucial for the local society and economy. In addition to the production of olive oil, the olive tree is linked to the cultural identity of the region and the daily life of the inhabitants, who continue to honor the tradition of its cultivation and harvesting. The olive tree is also linked to agrotourism.

[Nikos Michelakis (2024). Tourism: How olives save Crete from overtourism, https://www.neakriti.gr/kriti/2082222_toyrismos-pos-oi-elies-sozoyn-tin-kriti-apo-ton-ypertoyrismo]

[Lasithiotakis Ioannis, Forester. Seed Ark – The Dangers of Monoculture, 4th Ideas and Seeds Exchange Festival, 17 and 18 March 2018, https://www.youtube.com/watch?v=6OIXnnxTjXo]