Category: 04. Products

Aromatic Herbs - Botanical of Crete

The herbs are a great tradition in Crete. Botanical studies reveal that the island has one of the richest and most interesting ecosystems in Europe, with a large number of endemic plants, plants that are native only in Crete, such as mountain teas (sideri


The Cretan flora has always provided the Cretan household the possibility of an economic and easy food. Later greens and vegetables were the main staple of the poor farmers and the land. Most often consumed raw, as found in the fields, and other boiled or

Cretan Vineyard

The Cretan Vineyards produce grapes which make some of the best wines in Greece. In this site you can find information about the Cretan grape and wine and drink responsible.

Historical Information About Cretan Products

The coins that have been found in Crete from the first Byzantine period, serve as witnesses to the flourishing society Crete was during those times. In Kissamos which was the port of Polyrrhenia, as well as in Kydonia, both of which are situated on the we

Cretan Cheese

In Crete there is a big production of a variety of cheese. Cretan eat cheese during the day, in their breakfast, lunch and meal, as e presnack or as main snack (it is called meze) and they also eat as desert (with Cretan honey or in small pies called mizi

Olive - Oil

retan Olive oil is the greatest secret of the Cretan Diet and the Cretan longevity. The Cretan Olive oil that is produced in Crete has exquisite quality and the olive products are internationally recognized. Bellow you can find information about the olive


Honey, this excellent sweetener, various sugars glucose that enable it to be used even in cases of diabetes mellitus. Still, it is a food rich in vitamins and antioxidants (anti-cancer) agents.

Tsikoudia - Raki

All over Crete in November from end to end around a cauldron gathered. No to distil the grapes only. To return to the habits of their ancestors. To drink raki, eat baked potatoes (oftes), tell stories and madinades.

Bread - Rusk

Foreign travelers arriving in Crete in the 19th century and the first decades of the 20th century, describe the Cretan bread not so with the best words. The English traveler Robert Pasley (1834), impressed by the nice black bread from the Monks of Crete.