Giorgos Aleksakis, hailing from a long line of farmers and shepherds, shared a deep connection to the land and its potential. Recognizing the diverse micro-ecosystems of Patima’s unique microclimate – from the life-giving presence of the freshwater Lake Kournas, fed by the White Mountains of Chania, to variations in elevation and soil composition – Giorgos (meaning “land cultivator” in Greek) understood that the key to producing exceptional olive oil lay in harnessing these natural attributes. Inspired by Patima’s microclimate, he meticulously cultivated olive groves across different elevations to craft exquisite olive oil.