Apart from everything else the Greeks have given the world – democracy, the Olympics, Yorgos Lanthimos, etc. – they have contributed a great deal to cuisine. sprinkled over a salad; grilled lamb wrapped neatly in pita bread; , perfect for dipping vegetables or gyros.
As far as Mediterranean cuisine goes, Italy and Spain get the most attention, but Greece is certainly not to be slept on. Should you ever find yourself in Greece, there is one island in particular that's earned some renown as a foodie destination. , a man with the head of a bull imprisoned in the center of an enormous labyrinth.
But today, the island boasts such a wide range of regional delights that the Minotaur might have found his stay more bearable. Who needs to eat young women sacrificed to the labyrinth when you could have a nice Dakos salad? In Crete, it's all about the olive The olive has been of historical importance to the whole of Greece since ancient history, and Crete is no exception. In fact, – potentially even the oldest.
Anywhere from 2,000 to 4,000 years old, it still bears fruit, and its branches were used to weave the victory laurels for the Athens Olympics. But the Cretian love affair with the olive goes far beyond one tree. While you can obviously eat olives as they are – after a brining process, at least – Crete's real claim to fame is its olive oil.
Over two-thirds of Crete's landmass is used for olive cultivation, and the island produces approximately 90,000 tons of olive oil a y.
