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Cretan soil and its products were matched with the mythology and the ancient gods. The purity, the richness, in vitamins and the divine taste of these products made them a quality reference for those interested in healthy nutrition and a subject of research for the scientific community, while their beneficial attributes for the prevention of carcinogenesis have already been proved. The land, the climate, the care in cultivation the mostly the love for quality and the respect for tradition are the reasons for which Cretan goods enjoy worldwide respect. Besides, in Crete there is a rich variety of unique products, such as the Cretan olive oil, various herbs such as dittany, malorita, matzourana, sage and wild plants.

These compose a superb nutritious chain, which functions as a special shield against old and contemporary diseases. Dishes are seasoned with wonderful herbs, sweetened with honey or must and accompanied with exquisite local wine. Meat does not account for a large part of their daily diet. The combinations in the Cretan diet model provide the ideal balance of natural products that supply man with all the nutrients needed to be healthy. Nowadays, throughout Crete, Cretans are striving to preserve the dietary habits of their ancestors and to bequeath them to the modern world. In the mountainous and coastal regions of the prefecture of Chania organic cultivation is proliferating offering prime quality in vegetables, fruit, oil, wine, raisins and cereals.Have a look at

The virgin olive oil is of exceptional quality and the backbone of their diet and it is produced by the simple crushing of the olive, without flavourings and enhancing additives, making it beneficial to the heart and the proper function of many vital organs. Wine, the irreplaceable accompaniment to a meal and the element of comradeship, is derived from local varieties totally in tune with the climatic conditions of the island and is rich in antioxidants. Its cultivation reaches as far as 4000 years back. Renowned is the olive oil of Apokoronas, Kisamos and mountainous Selino and one of the finest wines is considered to be that of Kisamos. Citrus fruit of the highest quality is produced in Apokoronas and Kydonia, chestnuts in Kisamos and peanuts in the plain of Georgioupolis.

Despite the fact that Cretans do not consume large amounts of milk, they make up for it in their consumption of cheeses such as graviera, kefalograviera, anthotiro, mizithra, and staka which are important sources of calcium and protein of high nutritional value produced from the milk of goats and sheep which free -graze on wild grass and Cretan herbs. Finally, apiculture (beekeeping) is based on keeping and breeding bees in areas with endemic vegetation and aromatic plants, while the process of extracting honey is done in a natural way without high temperatures which promote the degradation of vitamins. Renowned for stock breeding are Selino and Sfakia, mountainous regions which have also started to produce honey of high quality. More information can be found at