Crete has one of the oldest and most palatable culinary traditions in the world, a tradition of flavors ,fragrances ,ingredients and styles, which starts from prehistoric times and reaches up to today.
For Cretans, the secret of longevity is very simple.
Cretans are fed with products produced by their land, which means that they eat plenty of home-grown vegetables, herbs ,pulses and fruit and they flavor their food with herbs and plants from the mountains of the island such as oregano and basil while almost always accompany the food with wine from local vineyards. Grapes, raisins, oranges, etc. are a way of life.
Cretans also consumed large amounts of fish containing omega-3 fatty acids. In Crete one thing that produces in abundance is olives. The oil consumption is directly linked to the good health of the inhabitants.
In the Cretan diet the basic fat was traditionally olive oil and even in distinctively large quantities. The locals use it for cooking, salads and even on bread for breakfast.
Oil is the basis of the Cretan and Greek diet, and is used in most dishes replacing butter or other types of oil used in other regions of the world. The nutritional value of oil is enormous as it is perhaps the most powerful antioxidant in nature, protecting the body from oxidation and the development of free radicals that cause serious diseases.