Locals call it “Megalónisos”, the “Great Island”, it’s the Greek moniker for Crete. Noted as the cradle of Minoan civilisation during the second millennium BC, Crete has since then – in the words of the British writer Saki – “produced more history than it can consume locally”.
Today it also produces a surplus of edible goods owing to the longest growing season in Greece. And one of the longest beach-lounging seasons as well; beaches tend to be long and sandy if a bit exposed, while others are shorter but more isolated.
For those of a non-beachy disposition, there is more to explore than you think; exquisitely frescoed country chapels of the 14th and 15th centuries, ruined Minoan palaces and towns, plus top-drawer hiking and botanising opportunities.
Nothing is more characteristic of Crete than the millions of olive trees that grow in valleys and mountainous areas. Cretans have been cultivating the olive tree and have been using olive oil since 3500 BC during the early Minoan period, as archaeological findings have proved.
The olive tree (Olea Europea) is one of the few trees that can still produce fruits even in rocky and unproductive land. Olea’s main characteristic is its longevity and the preservation of its productivity.
21. Oktober 2015
Landscape, Photography, Travel