Cretan Raisin Olives. 500 grams

The little black olive raisin of Crete! The olives are processed naturally, by letting them drying out under the greek sun.Thus, their taste is more concentrated and full! An additional advantage is that we can keep them for months as they are. We just add a little bit of oil if we feel their skin harder than usual.

 In terms of nutritions, cretan olives contain significant amounts of vitamin A and carotenoids and small amounts of vitamins B1, B6 and B12.

  In addition, black olives are richer in total tocopherols than green ones. They are the only ones that contain b-tocopherols and a-tocotrienols. They also contain trace elements such as potassium, calcium, phosphorus, iron and magnesium. In general, they contain 10 times more antioxidants than olive oil and their daily consumption evolves huge benefits for the human body!

Extra tip: They are easily transported even on long journeys  in bags closed with vacuum.

HISTORY "FROM GOLD" BEHIND THE PRODUCT

  Research confirms that the systematic cultivation of olives started in Crete! There are also inscriptions found on Mycenaean Linear B and depict in ideograms the olive tree, the olive fruit and the olive oil. Undoubtedly, they are the most indisputable witnesses of the cultivation of the sacred tree.

In addition, in excavations in the palace of Knossos, edible olives were found next to Cretan remains, while in painting, the olive dominates the frescoes and angiographies.

 Historically, olive cultivation is estimated to have started 7,000 years ago. The researches found olive fossils in the Greek area with the impressive age of 50,000 - 60,000 years. According to Greek mythology, the olive tree of the Acropolis was planted by the Goddess Athena herself and is part of the founding myth of Athens. Legend has it that Athena and Poseidon argued over the control of Athens, and so Zeus proposed a contest between them, deeming that city would be a prize to the winner. Poseidon went first and raised his trident, smashing it on a rock of the Acropolis, thus, producing salt water. Athena went second and offered an olive tree, a gift the citizens of Athens deemed useful and beautiful; therefore, she became the patron of the city, which was named after her.