Hello all! It’s been too long since my last post, but I’ve been travelling and the internet has not always been strong (or existent) enough to access my blog. My family started off our trip this summer in Kerala, India, visiting my dad’s family.
After a little over than a week, we packed up our bags and flew to Athens, Greece, and from there to the beautiful island of Crete where we have spent the last few days. We’ve been visiting ruins, beaches and vineyards, taking twelve-mile hikes through the Samaria Gorge, hanging out in the pool and (of course) eating.
So far my impression of Cretan food is that nothing is extremely striking or life-changing, but most things are hearty and flavorful.
This is Dakos, one of my favorite Cretan specialties. It consists of a rusk topped with tomatoes, herbs and goat cheese. And like everything on Crete, it is positively saturated in olive oil!
Sea bass from a beach-side restaurant
One of the highlights of the trip for me was visiting a traditional olive oil farm, Biolea. The process of making olive oil was fascinating, the tasting delicious, and the experience was also enlightening. We learned that so-called “pure” olive oil is actually refined, meaning that unsavory chemicals are used in the making of it. Most of “pure” olive oil is actually made using the waste products, the unsuitable leftovers that respectable olive oil companies would never use. The three things you want to look for when purchasing olive oil are that it is (most importantly) extra-virgin, cold-press and stone-ground (this last requirement is the least important and most difficult to find. The olive oil we use regularly is extra-virgin and cold-press).
Gemista, tomatoes stuffed with rice and herbs.
At the bottom of the Samaria Gorge–nine miles down, three to go!
The view from our villa 🙂
The temple of Hephaestus in Athens