Greek gastronomy is unthinkable without olive oil and olive berries. Arriving on the island of Crete, this is especially true. Many, many thousands of olive trees make the barren countryside greener.
The color of real olive oil has a greenish tint, but its color depends a lot on, for example, whether there were many leaves between the berries during pressing, how ripe they were or what kind of fruit was harvested. The green color of fresh oil turns yellow over time.