PRODUCTS

When trying to pin point the symbol of Cretan produce, it is not difficult to choose what is visibly obvious and abundant in the entire Cretan countryside and that is the olive tree. The olive groves cover the island like a silver green carpet that strongly competes against the surrounding blue. Olive oil not only was incorporated in the Cretan diet since the Minoan civilization but it has always been a valuable export commodity for local producers. During harsh times, wars and occupations, the olive trees nutritionally sustained entire generations, with rusk, few olives and olive oil being the basic intake for the entire day. Needless to say, to this day, olive oil is the basic ingredient in every Cretan recipe and it is used lavishly, adding a rich flavor.

Other ancient produce that up to this day, star in Cretan cuisine is the Cretan vine and the Cretan honey, especially thyme honey.

The Cretan thyme honey is considered perhaps the best honey in Greece. Its premium quality is attributed to the geomorphological characteristics of the island with high altitudes, dry climate and rich flora. Bee keeping is an occupation that counts thousands of years in Crete. Archeological excavations in Festus revealed beehives made out of clay, along with the iconic bee shaped golden piece of jewelry found in Knossos site (3.400 B.C.). The father of medicine, Hippocrates (462-352 B.C.) recommended honey to everyone, especially to patients.

In recent years, due to an increase in demand for good quality, organic food, local beekeepers have stepped up to produce premium, organic honey by combining traditional methods with modern applications of sustainable cultivation in order to bring to the table a fresh product that sustains all of its nutrients. Cretan recipes, sweet and savory are using honey in many imaginative ways. No one can resist the humble yet delicious pies from Sfakia filled with local white cheese spread Myzithra and honey, or an up-scale plate of pork pancetta cooked with sage, thyme honey and sweet pumpkin.

Up until recently, the Cretan diet showcased some distinct differences between the East and West coast. Chania in the West had developed stockbreeding mainly of sheep, goats and pigs, thanks to its mountainous landscape and frequent rainfalls, whereas in the East, people’s diet mainly relied on legumes and especially fava beans. Chania’s stockbreeding of course led to an extended production of various dairy products that either complement main courses or even constitute one. Cretan cheese types like gruyere, myzithra, malaka, anthotiro (cream cheese) are incorporated in every meal of the day. The Cretan ‘kalitsounia’ (small pies filled with myzithra cheese and/or herbs) are a trademark nibble that is served in every occasion, all year round. Another unique Cretan, dairy product, deriving from the goat’s milk skin is ‘staka’. Staka is the result of slow boiling milk skin with salt, flour and water and it is used in local recipes such as the famous wedding rice or it can be eaten as is with a boiled egg or French fries.