The cuisine of Crete
The cuisine of Crete is an interesting blend of Greek, Middle East and Italian influence, reflecting the turbulent history of the island. It uses tasty local ingredients, herbs and olive oil, pulses and freshly grown fruits and vegetables, with the characteristic qualities of the Mediterranean diet that is considered one of the healthiest in the world.
Furthermore, extra virgin olive oil is a natural anti-oxidant, with many additional beneficial effects for health, preventing several kinds of diseases, securing the human immune system.
In ancient times, virgin olive oil was called “the great healer” by Hippocrates, as it has revealed its importance centuries ago.
The Three Core Pillars of the Cretan Diet
The Cretan diet is a well-established model for longevity and good health, embodying a dietary approach that has garnered worldwide respect and extensive study. At its core, it emphasizes whole, minimally processed foods, such as fresh fruits and vegetables, whole grains, legumes, nuts, and olive oil as the primary fat source. The three essential pillars of this diet are:
- Olive Oil
Cretans uniquely incorporate large quantities of olive oil daily, making it a distinctive feature of their diet. Research shows that the average Cretan consumes approximately 25 liters of olive oil each year.
- Wild Greens, Fruits, Vegetables, and Legumes
These plant-based foods are fundamental to the Cretan diet. The island's rich biodiversity provides access to a variety of wild greens, which are often prepared with olive oil. Generational knowledge allows Cretans to distinguish between edible and poisonous wild greens, preserving this tradition through the ages.
- Locality and Seasonality
Particularly in rural areas, the Cretan diet emphasizes consuming local, seasonal produce. This approach encourages an alignment with natural growing cycles, which further enhances the diet’s nutritional value and sustainability.
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