Olives and olive oil were the foundation of the Cretan economy. The Minoan villa in Vathypetro, near archances, in the province of Heraklion, dates back to about 1500 BC and includes a stone oil press. Some experts maintain that a press in Phaistos is even older. Even today, two-thirds of the island's cultivable land is put to olives. Olive farming in Crete remains based mainly on small traditional family owned plantations with a central community processor. Strict disciplines ensure that the olives are healthy, picked at the optimum moment, and delivered to the processors at the end of each day's harvesting. Koroneiki oils are noted for their fruitness and their stability, which means that they keep their flavor and freshness a longtime. The Greeks themselves consume more olive oil than any other nation with this olive oil, you can taste why.