Greece’s Agricultural Development and Food Ministry approved the registration of the name “Crete” as a Protected Geographical Indication (PGI), a designation for the geographical origin of its olive oil.

The request had been submitted by four agricultural federations from the island of Crete, which usually accounts for a third of the country’s total olive oil production.

Local producers of Crete boast of great olive oil in terms of the quality of their product, with the vast majority of the oil from the island classified as extra virgin.

Growers from the region have enjoyed numerous awards for their produce.

The island has a tradition of olive production and oil is fundamental to many Cretan recipes.

READ MORE: Award-winning olive oil bottle celebrating 1821 on display at Hellenic Museum

Cretan Dakos

Cretan dakos are often served as a salad, as a meze (appetiser) or as a light meal. The basis is a Cretan dry barley rusk which resembles a large tasty crouton (paximada).

The ingredients served on top soften the rusk, melding a hotchpotch of flavours together. The trick to a perfect dakos recipe is to ensure the purity of the olive oil and freshness of ingredients.

Ingredients

Six ripe tomatoes
4 tbsp balsamic vinegar
4 tbsp extra-virgin olive oil
1 tsp dried oregano
6 small fresh oregano or marjoram sprigs, leaves picked and chopped
300g wholegrain Greek barley rusks
200g feta, crumbled
2 small handfuls black olives, such as kalamata, pitted

Method

Slice the tomatoes in half. Coarsely rate, starting with the cut side. Only use the flesh of the tomato, not the skin.

Mix the tomatoes with balsamic vinegar, half of the olive oil, herbs and seasoning.

Spoon the tomato mix into the barley rusks/paximadia.

Sprinkle with feta, olives, and drizzle the remainder of the oil on top