I KNOCK back my glass, swirling the golden liquid around in my mouth before swallowing.
It tastes very smooth at first, then comes a subtle bitterness that catches the back of the throat as it slides down - this is a sign of a high quality extra virgin olive oil, I’m told.
I’m not surprised it’s so good. After all, I am standing in the birthplace of olive oil: . And this balmy island produces some of the finest in the world.
I’d booked my excursion through National Geographic, which offers small guided tours to the family-run Agno.
The business owns thousands of trees spread across 40 different sites, where olives are hand-picked and processed into oil in less than six hours, ensuring the freshest, highest-quality product possible.
Unsurprisingly, their oil has been awarded first prize by the International Extra Virgin Olive Oil organisation - which is a bit like winning the , but for salad dressing.
Nearly 900,000 Brits holidayed in Crete last year, sampling its mix of cuisine, history and culture - and much of it is fantastic value.
During my visit, I enjoyed a delicious three-course meal with wine for just £19 per head and stayed in a five-star hotel which, including flights, set me back a breezy £855 for a week all-inclusive.
I was staying at the TUI Blue Sensatori Atlantica Caldera Palace Hotel which caters for both lazy sun-worshippers and holidaymakers who demand an endless choice of stimulating activities.
The sprawling property has wine tasting and cooking demonstrations along with fitness and wellness classes, enabling guests to burn off calories just as easily as piling them on.
I embraced it all from day one, kicking off my holiday with a gong bathing session. I was instructed to wear swim shorts and head to the pool area, where floating aqua boards were awaiting.
Secret hack for free dessert
Laying down on the board, I shut my eyes while the instructor at the edge of the pool softly banged the gong, lulling me into a 45-minute slumber.
Yes, it may sound silly, but the experience was pure bliss. I’ve never felt such profound relaxation.
Juicy lamb chops
The following day, still in a sleepy state, I was reluctantly dragged (or not) to a wine tasting session, another activity on the Tui Blue programme.
I learned how wine making in Crete dates back thousands of years, with producers now selling their product around the world.
My favourite was Viavano Gavalas - a using a grape that can only be found in Crete.
It’s aged in oak barrels and has a smooth, creamy flavour which goes well with meat and fish.
You can pick a bottle up online for as little as £10.
I also had the privilege of attending a cooking class while I was here, accompanied by one of the hotel’s chefs who hails from Crete.
We learned how to create some classic including tzatziki, a yoghurt mezze dish that pairs well with practically everything and is a staple of the country’s cuisine.
The dish is made by mixing shredded cucumber, crushed garlic, fresh herbs and salt in yogurt before adding red wine vinegar and olive oil.
If you’re not into cooking your own food, the hotel’s all-inclusive package includes access to two buffet restaurants as well as its Oregano Greek Tavern and a Tex Mex joint.
After taking advantage of all the excellent dishes, I was feeling even more grateful for my swim-up suite, which enabled me to jump into the hotel’s meandering pool straight from my balcony.
I could have spent an entire week without leaving the Atlantica Caldera Palace Hotel, but it was worth tearing myself away for a brief visit to Hersonissos, on the east side of the island and about 20 minutes’ drive from the city of Heraklion.
The pretty Old Town is an ideal place to spend a day, strolling in the historic streets flanked by old stone buildings and brimming with little restaurants serving properly authentic cuisine.
I somehow found room in my second stomach for a meal at Sofas restaurant, where tables are spread across the bustling village square.
On top of flavour-packed mezze dishes like vine leaves and fried squid, I tucked into juicy lamb chops and chicken kebabs barbecued to perfection.
When the waiters asked about a third course, we waved our napkins like white flags, admitting surrender.
But little did we know that in doing so, we had unlocked a secret Cretan dining hack: Free dessert.
Without saying a word, the staff delivered a selection of puddings including a lemon tart topped with a blow-torched meringue as well as a chocolate, caramel and peanut pastry.
Apparently it’s a common tradition across the island - a bit like the limoncello shots dished out for free in .
Best of all, this hearty meal set us back only £38pp. What a bargain.
After a week in Crete, my stomach really was ready to surrender. But this time, my napkin remained firmly in my lap.
