Cretan products

Apaki is a traditional Greek ham made from pork, which has a long history and is particularly popular on the island of Crete. This special ham is prepared according to ancient recipes and methods that have been passed down from generation to generation. Apaki is known for its intense flavour and unique preparation, which sets it apart from other types of ham.

Production
The production of Apaki begins with carefully selected pork, typically from the lean part of the pork loin. The meat is first cut into strips and then marinated in a mixture of vinegar and various spices such as thyme, bay leaves, coriander, black pepper and salt. This marinade gives the meat its characteristic spicy flavour and helps to preserve it.

After marinating, the meat is lightly smoked. Traditionally, smoking is done over a wood fire, often with aromatic woods such as cypress or olive wood, which gives the apaki an additional flavour. The smoking time can vary, but the aim is to dry the meat sufficiently and give it a smoky flavour without overcooking it.

Olives
Crete is famous for its olives and the high-quality olive oil produced from them. Olives and olive oil are central components of the Cretan diet.

Citrus fruits
Oranges, lemons and mandarins thrive in Crete. Cretan oranges are particularly sweet and juicy, while lemons and mandarins are used in many different ways in the kitchen.

Figs
Fig trees are widespread and the sweet, juicy fruits are enjoyed fresh or dried. Figs are rich in fibre and vitamins.

Grapes
Grape production has a long tradition on Crete. The grapes are both eaten fresh and processed into internationally recognised wines.

Carob
Carob trees bear long pods that are processed into flour and used as a substitute for cocoa. Carob is rich in fibre and is used in baked goods.

Prickly pears
These bright orange-coloured fruits grow on barren soils and are a refreshing treat in late summer.

Tomatoes
Sun-ripened and flavoursome tomatoes are a staple food and are used in salads, sauces and stews.

Aubergines
Aubergines are essential in traditional dishes such as moussaka and briam and can be grilled, fried or baked.

Sweet peppers
Sweet and hot peppers are rich in vitamin C and are used raw, stuffed or cooked.

Cucumbers
Cucumbers are refreshing and ideal for hot climates. They are an essential part of the Greek salad.

Artichokes
Artichokes are healthy and are served in stews, salads or as antipasti.

Beans
Green beans and pulses such as fava beans are important sources of protein and are used in stews and salads.

Leafy vegetables
Spinach, chard and wild herbs ("horta") are key ingredients in Cretan cuisine and are steamed or used in pies.

Potatoes
Potatoes are versatile and are used baked, fried or in stews and soups.

Cretan honey is one of the outstanding delicacies of the island of Crete and has a long tradition in Greek culture. Thanks to the island's diverse flora and mild Mediterranean climate, it produces honey of exceptional quality and unique flavour. The island's beehives are fed by countless flowers that thrive in the unspoilt mountain regions and valleys of Crete.

Origin and production
Beekeeping on Crete has a tradition dating back thousands of years. Cretan beekeepers mainly use the flowers of thyme, sage, pine and other wild herbs that grow in the barren but flower-rich landscape of the island. Thyme honey in particular, which comes from the flowers of wild thyme, is famous for its intense flavour and healing properties.

The beehives are often set up in remote areas, far away from industrial pollution. This guarantees that the honey is pure and free from harmful substances. The traditional method of honey extraction involves minimal intervention to preserve the natural properties of the honey.

Health benefits
Cretan honey is not only a luxury food, but is also known for its health benefits. It contains antioxidants, vitamins and minerals that strengthen the immune system. The antiseptic and anti-inflammatory properties of honey make it a natural remedy for colds, sore throats and skin infections.

Uses
In Cretan cuisine, honey is a versatile sweetener. It is used in desserts such as the traditional "baklava", adds a special flavour to teas and drinks and is often poured over yoghurt with nuts and fruit. Honey is also used in savoury dishes, where it adds a sweet depth to sauces and marinades.

Cretan yoghurt is one of the best known and most appreciated specialities of the island of Crete. It is known for its creamy texture, rich flavour and health benefits. Made from high-quality sheep's or goat's milk, often from free-range animals, Cretan yoghurt is an indispensable part of Cretan cuisine and diet.

Production
Cretan yoghurt is made using traditional methods that have been passed down for generations. The milk is first heated and then cooled before a small amount of starter culture - consisting of live yoghurt bacteria - is added. These bacteria ferment the milk and turn it into yoghurt. The yoghurt is then left to rest in clay pots or modern containers until it reaches the desired consistency.

A special feature of Cretan yoghurt is its thickness, which is achieved by straining the whey. This process concentrates the yoghurt, makes it creamier and increases the protein content.

Flavour and texture
Cretan yoghurt is known for its mild, slightly tart flavour and velvety texture. It has a thick, almost firm consistency that sets it apart from many commercially available yoghurts. The rich flavour of the yoghurt reflects the quality of the milk and makes it a versatile ingredient in the kitchen.

Kadaifi, also known as kadayif or kadaif, is a traditional dessert that is widely used in Greek and Middle Eastern cuisine. This dessert is characterised by its distinctive texture and rich, sweet flavour. The main ingredient of kadaifi is a special dough that is spun into fine threads and gives the dish its characteristic texture.

Preparation
The preparation of kadaifi begins with the kadaifi dough, which consists of a thinly spun filo dough. These dough threads are usually made in specialised bakeries and are available ready-made in markets. To prepare the dessert, the dough threads are first mixed with melted butter to give them flavour and a golden colour.

A mixture of chopped nuts, such as walnuts, almonds or pistachios, is then mixed with sugar and cinnamon. This nut mixture is sprinkled onto the dough threads, which are then rolled up or layered. The prepared kadaifi rolls or layers are arranged in a baking tin and baked in the oven until they are golden brown and crispy.

Syrup
An essential ingredient of kadaifi is the syrup, which is made from sugar, water, lemon juice and often a little honey. The hot syrup is poured over the freshly baked kadaifi, causing the dough strands to soak up the sweet syrup and give it a moist, sticky consistency. The syrup gives the dessert its characteristic sweetness and ensures that it remains moist.

Flavour and texture
Kadaifi impresses with its unique combination of crunchy texture and sweet, syrupy interior. The nutty filling complements the buttery flavour of the dough threads, and the aromatic syrup rounds off the taste experience. The contrasting texture between the crispy pastry threads and the soft, syrupy filling makes Kadaifi a distinctive and popular dessert.

Cretan cheese is an essential part of the culinary tradition of the island of Crete. It is made from high-quality sheep's and goat's milk, which comes from animals that graze on the island's rich pastures. Crete's diverse cheeses reflect the rich agricultural tradition and artisan craftsmanship of cheese making. Here are some of the most famous Cretan cheeses:

Graviera
Graviera is one of Crete's best-known cheeses and is mainly made from sheep's milk, often with a small proportion of goat's milk. It matures for several months and develops a nutty, slightly sweet flavour. Graviera has a firm but smooth texture and is often used as a table cheese or grated in various dishes.

Myzithra
Myzithra is a fresh, soft cheese made from the whey left over from the production of other cheeses. There are two main types of Myzithra: the fresh, soft version, which is often used in desserts, and the matured, hard version, which is used as a grating cheese. Myzithra has a mild, slightly sweet flavour and a crumbly texture.

Anthotyro
Anthotyro is another fresh cheese made from sheep's and goat's milk. It has a mild flavour and a soft, crumbly texture. Anthotyro is often used in salads, as a spread or in various baked goods. It is rich in protein and a healthy part of the Cretan diet.

Kefalotyri
Kefalotyri is a hard cheese made from sheep's milk or a mixture of sheep's and goat's milk. It has a salty, tangy flavour and a firm, crumbly texture. Kefalotyri is often used as grated cheese or sliced and grilled, known as "saganaki".

Numerous herbs and spices grow on Crete, which are used both in the kitchen and in traditional medicine. Here is a list of the most important ones:

1. Thyme (Thymus vulgaris)
2. Oregano (Origanum vulgare)
3. Rosemary (Rosmarinus officinalis)
4. Sage (Salvia officinalis)
5. Mint (Mentha)
6. Basil (Ocimum basilicum)
7. Dictam (Origanum dictamnus)
8. Fennel (Foeniculum vulgare)
9. Coriander (Coriandrum sativum)
10. Laurel (Laurus nobilis)
11. Lavender (Lavandula)
12. Aniseed (Pimpinella anisum)
13. Marjoram (Origanum majorana)
14. Parsley (Petroselinum crispum)
15. Lemon balm (Melissa officinalis)
16. Cumin (Cuminum cyminum)
17. Savory (Satureja)
18. Tarragon (Artemisia dracunculus)

Cretan pasta, also known as "chilopites" or "hilopites", is a traditional type of pasta that has been made on the Greek island of Crete for centuries. This pasta plays an important role in Cretan cuisine and is used in a variety of dishes. Here is a text about Cretan pasta:

Production and properties
Cretan pasta is traditionally made from wheat flour, water and sometimes eggs. The dough is rolled out into thin, flat squares or strips and then cut into small pieces. The characteristic shape varies from region to region, but typically Cretan pasta is square or rectangular.

What makes Cretan pasta special is its coarse texture, which gives it a unique consistency. This textured surface allows the pasta to absorb sauces well and adds a rustic flavour to dishes.

Uses
Cretan pasta is used in a variety of dishes, including stews, soups and casseroles. A favourite dish is "Stifado me Hilopites", a stew with meat (often rabbit or beef), onions, tomatoes and spices, served with Cretan pasta. The pasta is also served with tomato sauce, herbs and cheese or as a side dish with meat and vegetable dishes.

Olive production on Crete has a long tradition and is an integral part of Cretan agriculture and culture. Cretan olives are among the best in the world and are known for their rich flavour and variety. Here is a text about Cretan olives:

Variety and cultivation
Crete is the largest olive-growing region in Greece and is home to numerous olive varieties. The best known are the "Koroneiki" olives, which are prized for their high oil quality. This variety thrives particularly well in the Mediterranean climate of Crete, with its hot, dry summers and mild, wet winters.

Quality and flavour
Cretan olives are characterised by their unique flavour and quality. They are often small to medium in size, have a firm texture and are rich in oil. The olives can range from green to purple to black and each degree of ripeness has its own characteristic flavour - from mild and fruity to spicy and intense.

Uses
Cretan olives are used in a variety of ways. They are often marinated and pickled with herbs, garlic and lemon, which gives them additional flavour. The olives are also cold-pressed to produce high-quality olive oil, which is prized all over the world for its goodness. In addition, olives are an essential part of Cretan cuisine and are used in salads, appetisers, stews and many other dishes.

Cretan olive oil is considered one of the best in the world and is an essential part of Cretan cuisine and culture. Here is a text about Cretan olive oil:

Quality and production
Cretan olive oil is made from the fruit of the olive tree (Olea europaea), which grows on the Greek island of Crete. The olive harvest takes place in autumn when the olives are ripe and have reached their optimum quality. Harvesting is often done by hand so as not to damage the delicate fruit.

The olives are taken to the oil mills within a few hours of harvesting, where they are cold-pressed to produce high-quality olive oil. Cretan olive oil is often labelled "extra virgin olive oil", which means that it is of the highest quality and has no chemical additives.

Flavour and aroma
Cretan olive oil is characterised by its fruity taste, golden colour and pleasant aroma. Depending on the variety and origin, the olive oil can vary from mild and fruity to intense and spicy. The diverse flavours range from grassy to nutty to peppery and make Cretan olive oil an unmistakable taste experience.

Use
Cretan olive oil is extremely versatile and is used extensively in Cretan cuisine. It is used for sautéing, frying and braising dishes as well as for dressings, marinades and sauces. 

Cretan raki, also known as tsikoudia or tsipouro, is a traditional Cretan distillate and an important part of Cretan culture. Here is a text about Cretan raki:

Production
Cretan raki is traditionally made from the residues of wine production. After the grape harvest, the grape seeds, skins and stems are fermented and then distilled. The resulting clear alcohol is then diluted with water to achieve the desired alcohol content, which is often between 40% and 45%.

Tradition and customs
Raki has a long tradition on Crete and is often enjoyed on social occasions such as weddings, festivals and religious holidays. The production and consumption of raki is part of the Cretan way of life and stands for hospitality, community and conviviality.

Flavour and character
Cretan raki has an intense flavour and a strong aroma. It can vary depending on the production method and the grapes used. Typically, raki is clear and colourless and has a spicy, sometimes fruity taste with a strong alcohol content.

Cretan wine has a long history and is an integral part of Cretan culture. Here is a text about Cretan wine:

Wine growing in Crete
Crete has a long tradition of viticulture dating back to ancient times. The island offers ideal conditions for wine growing with its mild Mediterranean climate, fertile soils and many hours of sunshine. The vineyards stretch across the hills and valleys of the island and produce a wide range of grape varieties.

Grape varieties
A large number of grape varieties are cultivated on Crete, including indigenous varieties as well as international grape varieties. The best-known indigenous varieties include:

• Kotsifali: A red grape variety known for strong and fruity wines.
• Mantilari: Another red grape variety that is often blended with Kotsifali and produces complex wines.
• Vidiano: A white grape variety that produces fresh and aromatic white wines.
• Malvasia: Another white grape variety that produces fruity and floral wines.

Flavour and character
Cretan wine is characterised by its diverse taste and character. The red wines are often strong and fruity, with flavours of red fruits, spices and herbs. The white wines are fresh, aromatic and often have mineral notes. The sweet dessert wines are rich and delicious, with flavours of dried fruit and honey.