The traditional Cretan diet is considered to be one of the healthiest in the world
The healthy dietary habits and the gastronomy of the Cretans are among their best known characteristics. The ingenuity and simplicity of the traditional Cretan cuisine stems from the immense variety of local ingredients. Quite often, a Cretan feast is an excellent example of ingenious and delicious combinations. Fish with okra, lamb with lettuce, chicory, fennel or other local greens. Olive oil, wheat or barley rusk (dakos) and raki, the traditional Cretan spirituous liquor, are always present. Cretan nutrition goes beyond the dinner table and is linked to most of the local festivities. Eating means hanging around, strengthening interpersonal relations and chatting. It all begins with a traditionally cooked meal and ends with a sip of high quality raki!
Olive oil is a liquid fat obtained from olives (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives.
It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and has additional uses in some religions. There is limited evidence of its possible health benefits.
The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes.
Agricultural Cooperative of Kritsa
Telephone: +30 28410 51213
Telephone: +30 28410 27130
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Honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (granulated sugar). It has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. Most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years.
Honey provides 64 calories in a serving of one tablespoonequivalent to 1272 kJ per 100 g.
Raki is the name of the traditional spirituous liquor of Crete and the favourite drink of the Cretans. It is distilled using natural ingredients with no additives. The raw material used is the grape pomace (strafyla), that is, the residue of the pressing of fresh grapes. The boiler is heated and when it reaches the correct temperature the distillate is collected. This first distillate is called “protoraki” (first raki) and is rather strong with an intense aroma. The spirit itself is certainly worth trying; however the whole distillation process is also of particular interest.
The Mediterranean climate of Crete endows Cretan products with unique taste. Thus, the opulent yield of the island includes exquisite dairy and cheese products. Cretan milk and yoghurt are quite different in terms of taste and quality from their industrial equivalents. Local yoghurt includes all kinds of beneficial bacteria which help strengthen the digestive system.
The area of Pano (Upper) Mirabello has always been known for its top quality yoghurt. The goat or sheep milk is considered more beneficial than the widely consumed cow milk and it is very close to breast milk. The area’s cheese products such as myzithra, kefalotiri, xinogalo (buttermilk), anthotiros and white brined cheese are among the favourites for all those who value top quality.
Telephone:+30 28410 34113
A municipality which extends from the northern to the south-eastern extremities of Crete is expected to have a considerable variety of flora. A large variety of herbs and wild plants thrive in the greater Agios Nikolaos area.
The area’s flora includes many kinds of plants, herbs, flowers and rare trees and most of them can be seen at the “Rodanthi Museum” of plants and herbs in the picturesque village of Kritsa.
Telephone: +30 28410 82293