Over the centuries, Crete has received many gastronomic influences, from all those who from time to time tried to conquer it. But, the Cretans had a way of “filtering” each eating habit and adapting it to their own data by giving it a special character. Thus, no matter how many centuries passed, the soul, the language and the cuisine of the Cretan remained unchanged!
Cretan cuisine is a way of life: simple, without flavor enhancers, based on the goods offered by the Cretan land and the special art that comes from the love for the place and the dedication to the traditional ways of cooking.
The core of the Cretan diet is food from plant sources, while food of animal origin has a more secondary role. In general, are consumed seasonal, locally produced foods that undergo little or no processing. Fresh and dried fruits, honey, legumes, vegetables, endemic wild greens and herbs, untreated cereals and nuts, the cultivation of which favors the climate of the region, are consumed in abundance. Dairy products are consumed daily in low to moderate amounts, poultry and fish on a weekly basis in moderate amounts, while red meat is consumed only a few times a month.
However, the dominant element of the Cretan diet is olive oil, which is used as a main source of fat both in salads and in the preparation of food, in contrast to the countries of Northern Europe where mainly animal fats or other types of oil are consumed. Its value is enormous, as it is the most powerful antioxidant that nature itself offers us.
In the hinterland of Crete, there are endless olive groves everywhere, as the olive tree is cultivated in Crete at least from 4000 BC. The combination of the Mediterranean climate of the island and the good soil composition, give the best possible quality oil, with low acidity and wonderful aroma.
