Olive oilThe “gold” of Crete

AS VALUABLEAS HEALTH

Cretans

identify

themselves

with the olive

and

its olive oil

HistoryOlives are presented on Minoan frescos, olive trees, branches and fruits onCret a n prehistoric potteries and pips of olives have been found in archaeologicalexcavations. The Cretan landscape is defined by the olive tree. Archaeologicalevidence confirms what everybody knows: Cretans identify themselves with the olive and its oil.

LandscapeToday more than 30.000.000 olive trees are being cultivated. Cretan forests areconsisted of olive groves. The harmony of colors and human interventions createa unique landscape. There are olive trees more than 2.000 years old. This blessedtree of the Mediterranean Basin never dies. The olive trees of Crete grow together with the ancient columns transformingthe olivary landscape into a site of natural and cultural balance. These olive treesare still productive, even though nowadays the majority of olive oil is producedfrom younger trees grown with systematic cultivations.

Cretans know everything aboutit, since they have beencultivating olive trees for morethan 4.000 years. According toexperts: “Cretan villagers mustbe proud to have convertedthe wild olive trees intocultivable trees” (Paul Faure). Crete has a great historicalheritage. From the time peoplestarted writing words, Cretansknew how to write the words,‘olive” and “olive oil”.

They knew how to harvest olives, grind them mechanicallyand take their valuable juice,store and use it. They made perfumes from it, they widely

exported it and they offeredsome to gods. Since then, thegastronomy of the island is totally bounded with olive oil.

Climate and soilSun, light, mild winter and cool summer. These are the basic characteristics ofCretan climate. The landscape is a typical example of Mediterranean landscapewith xerothermic characteristics that add a very intense taste to goods. Seas,coastlines, mountains, small plains and hills with slight inclinations, wooded byolive trees and vineyards; an ideal site for the olive tree that yields fruits nearly onthe entire island without particular problems. The view of changing cultivationson smooth hillsides that do not retain humidity is amazing every time of the year.The dominant variety of olives being cultivated in Crete is the small-sized or coronian olive that produces high quality olive oil, with mild aroma, fine tasteand bright color from goldish-green to goldish-yellow, according to the maturation of the fruit. The differences in color don’t result in differences in thequality, but they rather fulfill consumers’ different preferences in taste. We alsomeet cultivations of different varieties, such as the medium-sized “tsounati”, butin limited amounts.

Experience Olive trees bloom in the springand the silvergreen site trans -forms. The fruits make their ap-pearance at the beginning ofthe summer and the harveststarts at autumn.From the very first days ofNovember and for 2-3 months,a large part of the Cretan popu-lation is occupied with harve-sting. The olives are collected withmechanical means and aretrans fer red everyday to olive oilpress factories. The cultivation techniques

ensure low acidity so as not todenature the physical characte-ri stics of the product. People know well the olive treeand the way to produce olive oilof the highest quality. Let’s not forget that thecultivation of olive trees in Creteis a tradition that lasts for morethan 4.000 years. This experienceis inherited from one generationto another as a valuable trust,being at the same time enrichedwith the modern scientificknowledge.

The cultivation

of olive trees

in Crete

starts

4.000 years

ago!

Natural characteristics Low acidity (lower than 0,5), richnatural aroma and particular flavor are the basic characteristics of Cretan olive oil. These aromatic and flavor chara cteristics place the olive oilat the top of the quality pyramidin global level, as demonstratedby the important awards it receives in internationalcompetitions and tastings. Apart from these characteristicsthat are almost common for theentire island, there are differences basically due to localmicroclimates that provide animpressive diversity to olive oil,capable of fulfilling even the

most demanding taste of theconsumers. IMPORTANT NOTE: Except forthe low acidity that defines Cretan olive oil as a whole, we should know that it cannot bereplaced by any other fatty substance, because it includes alarge number of valuable compounds, such as antioxidants, that protecthuman health from a series ofdiseases.

Olive oil 90% of the olive oil produced inCrete is extra virgin. This qualityis preserved by the natural juiceof the olive that is harvestedand processed with mechanicalmeans, without any chemicalinterventions, in modern establishments. A large quantity of the olive oilthat is produced in Crete is bottled by modern standardization units that conform to every quality criteria,ensuring that the end consumerenjoys the same quality of oliveoil exactly such the producerhimself.

It is ideal for cooking. It adds flavor and aroma in food alongwith its globally known healthycharacter. It can replace in almost every application theuse of animal fats that according to modern medicalresearch are considered particularly damag ing forhuman health. In Crete, olive oilis the only fatty substance ofdiet and cooking, used even inpastry.

Biological cultivationsEven though the product that is produced with conventional techniques is freefrom any form of aggravation, recently more and more producers turn to biological cultivation knowing that this method is as easy as the rest, takingunder consideration the environmental and climate conditions of the island. However, the biological Cretan oil constitutes another important step towardsthe continuous improvement of cultivation conditions and the protection of natural environment.

Cretan DietAccording to every international medical study, Cretan people following the traditional Cretan diet model are not threatened by cardiovascular diseases, theylive more and they enjoy a healthy life. Although many refer to the Mediterraneandiet, we keep using the term “Cretan diet” knowing that this term is scientificallycorrect and proved in practice. The table with the results of the famous “Seven Countries Study”, as well as the statistical data of the World Health Organization(WHO), constitutes a useful lesson to the people of the 21st century.For us, it is a valuable heritage and a life experience that we owe to diffuse allaround the world.

The “Seven Countries Study”, conducted by Angel Keys at the end of 1950’ impressed the international scientific community. Cretans, whose food would“swim” in olive oil, proved to have the best health level globally. Neoplasm vaseswere rare, fewer than in other studied region, probably fewer than in any part ofthe world, and the cardiovascular diseases (a true blight for the people of theNorth) were quite unknown in Crete. Keys had concluded that Cretan peopleconsumed extensive quantities of olive oil, wondering: “Oh God, how much oliveoil do they eat?”

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The most olive oil in the world!Vegetables, fruits, cereals, fish and some meat comprise the daily diet of Cretanpeople. However, the traditional Cretan diet does not include animal fat or seedoil. It only includes extra virgin olive oil, raw or cooked, which is used exclusivelyin nutrition. From the beginning till the end of a meal, olive oil is present. According to International Organizations’ data, the average olive oil consumptionper person in Crete is 35 liters per year, a multiple quantity comparing to the consumption in other Mediterranean regions.

Olive oil and GastronomyTogether with the Cretan Diet, people of the 21st century discovered the CretanGastronomy and the island’s traditional cuisine, which is a treasure of health andflavor. Creation of simple folk people, it combines the accumulated experiencegained through centuries, the popular wisdom, the inventiveness and a varietyof local products. Meanwhile, Cretan cuisine is simply a way of cooking with purenatural products, in tasty combinations, using exclusively olive oil. Even thoughCretan gastronomy has plenty secrets that require thorough study, we all knowone of her most basic rules: extra virgin olive oil.

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Health secret It is common place that olive oil constitutes a protective shieldfor our health starting from heart diseases and cancer todiabetes, as well as metabolic and other diseases. The most interesting is that more and more evidence prove that olive oilis an ideal food for human beings. Consuming olive oil, ratherthan other fats or oils, decreases the LDL cholesterol in blood,without decreasing HDL (non damaging cholesterol). And atthe same time it reduces the amount of triglycerides in blood.

The concentration of cholesterol and triglycerides in bloodmay contribute to the obstruction of arteries that transfer oxygen to the brain and heart muscle. In general, olive oil protects from heart diseases, while numerous recent studiesshow that it reduces systolic and diastolic blood pressure.Other studies prove that consuming olive oil, can deceleratethe progress of breast cancer or even other forms of cancer. A balanced diet with olive oil and vegetables can reduce thepossibility of cancer up to 75%.

Cookingwith olive oilRecipes

Aubergine salad

1 kg aubergines 2 garlic bulbs, pastedor 1 onion, gratedsalt, pepper 1 teaspoon oregano½ cup olive oil3 tablespoon lemon juice1 tablespoon vinegar 2 tablespoon nuts 2 tablespoon parsley, finely chopped

Wash the aubergines and grill themwrapped in cooking foil until they getsofter. When they are cooler, peel themand take out as many seeds as you can. Put the aubergines in the blender and,while stirring, add the garlic or onion,the lemon, the vinegar and the olive oil.When the mixture becomes creamy,put it into a bowl and mix it with thenuts and the parsley. Decorate withsome olives and caper. Optionally, you can also grill 3-4 peppers together with the aubergines,paste and add in the salad.

Cretan rusk (dakos)

The rusk that is usually used is in roundshape and it is made of barley or mixedflour. Dakos is a very famous appetizer inCrete, which recently has become wellknown in other green regions as well.

1 barley rusk (in round shape)1 tomato2 tablespoons olive oilSalt, oregano 3 tablespoons feta cheeseor sour myzithra cheese

Slightly soak the rusk and put it on aplate. Grate or chop in small pieces thetomato and put it on top of the rusk.Pour olive oil, salt, oregano and thecrumbled feta cheese or myzithra.Serve it as it is or cut into pieces.

Greek salad

2 tomatoes 2 cucumbers some glistridasome parsley 1 pepper, 1 tablespoon caper5 – 6 black olives½ teaspoon salt 100 gr feta cheese, 1 teaspoonoregano4 – 5 tablespoon olive oil 1 tablespoon vinegar

Wash the tomatoes, the cucumber, theparsley, and the glistrida. Cut them intopieces and place the salad ingredientsin a large bowl. Add the caper theonion and the olives. Pour salt, olive oil,oregano and vinegar and toss gently.At the end, add the feta cheese. You can also put some pieces of rusk atthe bottom of the bowl.

Palikariaor polisporia

Palikaria is a traditional dish, that is well– known all around Greece. In the past,Greeks prepared it in special occasions(celebration of Madonna on 21/11 andSt. Andrea on 30/11). Farmers believed that with this food,they would increase the productivity ofgrains. This dish contains a number of pulses.You can either add or remove something, although wheat is necessary.

100 gr wheat 100 gr chickpeas100 gr peas100 gr beans100 gr broad beans100 gr lentilssalt, pepper

To serve:Onion, dill, olive oil, lemon juice

Soak the pulses from the night before.It’s better to soak each type separately.Boil the wheat together with the chickpeas for half an hour. Add the restof the pulses and boil until they are cooked. Pour salt and pepper and serveeither as a soup or as a salad with oliveoil, lemon juice, onion and dill, at will.

Anchovy or sardinesin olive oil

1 kg anchovies or sardines 1 tablespoon salt ½ cup lemon juice 1 cup olive oil 2 garlic bulbs 3 tablespoons parsley, finely chopped

Wash the fish, remove the heads andthe intestines and place it in a bowlcovered with salt and lemon. The anchovy is left in marinate for 10 hoursand the sardines for 24 to 30 hours, depending on their size. Try to pull outthe tail together with the spine and ifthe inside is rather white than reddish, then the fish is ready. Cutthem into fillets or leave them as theyare. Place the fish in a bowl or a glass potand cover with olive oil. Season withgarlic and parsley. The fish is conservedin the refrigerator for several days.

Zucchini omelet

1 kg zucchini, sliced 5 – 6 tablespoons olive oil 6 eggs, ½ cup grated cheese, Salt, pepper2 tablespoons mint, finely chopped

Fry the zucchini until they are brownedand tender. Whip the eggs with the restof the ingredients and pour over thezucchini. Cook for 2 minutes and turnupside down to brown the omelet fromthe other side as well.

Roast potatoes witholive oil and oregano

1,5 kg potatoes½ cup olive oil Salt, pepper, oreganoLemon juice

Peel off the potatoes, cut them intooblong or round shape and put themin a roasting pan. Season with salt, pepper and oregano; pour the olive oil,the lemon and 1 glass of water. Roast inhigh temperature at the beginning,and then lower the temperature.

Fried eggswith tomato

3 tablespoons olive oil 1 onion, chopped1 pepper, chopped 2 tomatoes, chopped Salt, pepper, 2 eggs

Warm some olive oil in the pan and frythe onion and the pepper till they getsoft. Add the tomato, salt and pepperand stir gently till the sauce is set. Addthe eggs on the tomatoes (sunny sideup) and cook for a few minutes, at will.

Roast pies with herbs

For the pastry:½ glass of water½ cup milk or yoghurt5 tablespoons olive oil 1 teaspoon salt flour (1/2 kg)

For the filling:1 kg of herds (spinach, seskoula,kafkalithres, tsoxous, lapatha etc) 4 tablespoons olive oil 1 onion, finely chopped or 5 freshonions, finely chopped1 leek, finely chopped Some parsley, dill, mint finelychopped½ cup kefalotiri cheese grated or feta cheese, salt, pepper

Preparation of the pastry:In a large bowl put the flour, make ahole in the middle and pour the oliveoil, water, milk or yoghurt and somesalt. Knead slowly until you get a tight,floppy dough. Add extra water or flower if necessary. Put aside the doughfor an hour to rest.

Preparation of the filling:Wash the herbs and finely chop them.Heat some olive oil in a pot and roastthe onion and the leek until they soften, add the rest of the herbs, coverthe pot and cook it for 2-3 minutes. Addsome salt and pepper. When cooler,add some cheese to the mixture. (Wecan avoid the cheese at will or we canalso add an egg). Divide the dough into smaller piecesand roll out pastries 2-3 mm thick. Cutinto little round pastries almost at thesize of a coffee plate or bigger.

Put 1 tablespoon filling in the middleand fold in the middle. Push the edgesof the pie to stick together and spreadwith olive oil or the white of an egg;bake in pre – heated oven for almosthalf an hour until they are browned.

Mizithra pies

½ kg mizithra (soft unsalted cheese)1 egg, 2 tablespoons olive oil4 tablespoons sugar1 teaspoon lemon zestor 2 tablespoons mint finely chopped1 water glass grated rusk or semolina

For the breadcrumb:2 eggs, 3 tablespoons milk1 cup flour1 cup olive oil for fryingsugar or honey or molasses andcinnamon for serving

Knead the mizithra with the egg, theolive oil, the sugar, the lemon zest orthe mint and the grated rusk. Whip upthe egg with the milk. With a spoon,take some filling, make little balls andpush gently in the middle to get wider.Dip into the egg mixture, flour, and frythem until both sides turn brown.Sprinkle the pies with sugar and cinnamon or honey/molasses and cinnamon.

Olive oil pie

1 cup olive oil 1,5 cup sugar6 eggs, 3 vanillasjuice and zest of 2 oranges½ cup milk or yoghurt½ kg cake flour

Mix the olive oil with the sugar, addingthe yolks, the vanilla, the orange juiceand orange zest, the milk, the flour andfinally the white of the eggs in meringue. Continue mixing gently tointegrate the ingredients and pour intoa buttered pan No 30. Bake at the medium pre-heated oven for almost50 minutes.

EDITION: CHAMBER OF HERAKLIONCONTENT AND GRAPHICAL EDITING: NIKOS PSILAKIS