Issue 01The Atlas

A living map of Greek terroir.

Six regions. A dozen native varieties. Each pressing a record of altitude, weather, and a quiet October afternoon. Move across the map to read the country by taste.

Search by taste
ELEON · ATLAS v2.6/EPSG:3857
LAT—
LNG—
ZOOMZ6
Plate 01 — Topographic surveyHover · click to read
Κρήτη · The southern archive

Crete.

Cretan oil is the oldest continuously pressed in Europe. Vivid Koroneiki dominates — green almond on the nose, a long peppery finish.

Native varieties
Koroneiki
Tsounati
Mastoidis
PDO · PGI
Sitia PDOKolymvari PDOApokoronas PDOViannos PDO
Altitude
0 — 700 m
Climate
Arid Mediterranean · 320 sun days
Polyphenols
380 – 480 mg/kg
Flavor profile
FRUITYBITTERPEPPERYHERBALBUTTERYGRASSY
Harvest cycle
60
100
80
J
F
M
A
M
J
J
A
S
O
N
D
Pre-harvestPeak press · Oct — DecRepose
Cultivation

Terraced groves, hand-harvested

Pairings
  • — Sea bream crudo
  • — Aged graviera
  • — Dakos rusk
Compare with

The six regions, in brief.

Index

Read Greece by taste— return to the bottles that hold each region.

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