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Recipes & Wellness

Extra Virgin Olive Oil at the heart of the Mediterranean Diet and Lifestyle

Healthy monounsaturated fats and natural polyphenols that are at the heart of the Mediterranean diet. Olive oil is more than an ingredient, it is a daily ritual of wellbeing: drizzled over warm bread, fresh salads or seasonal vegetables, bringing the simple, balanced spirit of Cretan mountain living to every table.

The Perakis family olive oil from the high-altitude groves of Emparos village, on the slopes of the Dikti Mountains in Crete, offers exceptional wellness benefits rooted in both nature and tradition. The combination of mountain climate, mineral-rich soil and slower olive maturation at elevation naturally enhances polyphenol levels — powerful antioxidants known to support heart health, reduce inflammation and protect cells from oxidative stress. Cold extraction preserves these delicate compounds, along with vitamin E and healthy monounsaturated fats that contribute to balanced cholesterol levels and overall cardiovascular wellbeing. Produced in this pristine mountain environment, Perakis family olive oil captures the essence of the Cretan Mediterranean lifestyle — nourishing the body while honouring centuries of natural cultivation.

Tasting

To properly taste extra virgin olive oil, pour a small amount into a glass, gently warm it in your hands and inhale deeply to release its aromas. A high-quality cold-pressed extra virgin olive oil should smell fresh and vibrant — like green grass, tomato leaves, herbs or artichoke. Take a small sip, letting it coat your tongue before drawing in a little air to amplify the flavors. Good olive oil should taste fruity and lively, with a balanced bitterness on the tongue and a gentle peppery sensation at the back of the throat — a sign of healthy natural polyphenols. It should feel clean and fresh, never flat, greasy, or musty, leaving a pleasant, slightly spicy finish that invites another taste.

Horta / Wild Greens

The wild winter greens that grow naturally among the olive groves. It was simple food, but it carried the richness of the land, the harvest and the love of family.

“Olive oil gives you strength… and you can always mop it up with bread.”

During the olive harvest of my childhood in Emparos village, life revolved around the rhythm of the trees and the abundance of freshly pressed olive oil. I still remember my grandmother frying eggs in so much olive oil that they seemed to float — and when I would protest, she would smile and say, “Olive oil gives you strength… and you can always mop it up with bread.”

At the end of long harvest days, when it was time to take the olives to the press, my grandmother would quietly disappear between the trees to gather horta — the wild winter greens that grow naturally among the olive groves. There are many varieties, each with its own gentle bitterness and earthy flavor. We would look for her, and my grandfather would laugh, “She’s collecting horta — we have fresh oil to pour over it.”

The first press of the season was always cloudy, vibrant and alive with aroma — peppery, slightly spicy and intensely green. Poured generously over warm horta, sometimes finished with a squeeze of lemon, it transformed the simplest ingredients into something unforgettable. Those days we needed little else: fresh bread, local cheese, olives, wild greens — and plenty of olive oil.

It was simple food, but it carried the richness of the land, the harvest and the love of family.

Vegetable Bake with Chickpeas and Halloumi

Stonemill Olive Oil is an essential ingredient in this recipe  as its thick texture and slightly spicy taste completely enhance the dish, Janine Noble Margariti, Naxos resident,  extraordinary cook and Stonemill Oil fan

A baked tray of vegetables, chickpeas, and halloumi is a versatile, one-pan Mediterranean meal that is easy to prepare and highly customizable. It typically involves roasting colorful vegetables (like courgettes, peppers, and red onion) alongside chickpeas and halloumi, often seasoned with olive oil, herbs (oregano/thyme), and sometimes harissa or lemon for extra flavor. 

  • 2 aubergines
  • 2 coloured peppers
  • 300g cherry tomatoes
  • I can chickpeas
  • I packet halloumi
  • 3 cloves garlic
  • Olive oil

Spicy Carrot Dip

“As Olive Oil is the most important ingredient in this dish I always put more” Cassie, Naxos resident, vegetarian, olive oil lover.

Ingredients

  • 900 g carrots, peeled and chopped
  • 2 garlic cloves
  • 15 g sugar
  • 1 tsp fine salt (plus more to taste)
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 2.5 cm fresh ginger, grated
  • 2 tbsp capers, drained and roughly chopped
  • ¼ cup olives, roughly chopped
  • ¼ cup fresh coriander leaves, chopped
  • 2 tbsp harissa (or to taste)
  • 50 ml extra-virgin olive oil
  • Feta, for serving

Method

  1. Add carrots and garlic to a pot with water just covering them. Stir in sugar and salt. Simmer until very tender and most of the water has evaporated (about 15 minutes). Continue cooking, stirring, until slightly syrupy and lightly golden. Remove from heat and add a small splash of water to loosen.
  2. Transfer carrots and garlic to a food processor. Add cumin, coriander, ginger and harissa. Blend until mostly smooth.
  3. With the processor running, slowly drizzle in the olive oil until fully incorporated and silky. Taste and adjust seasoning.
  4. Stir through the chopped capers, olives and herbs.
  5. Spoon into a bowl, sprinkle with crumbled feta, drizzle with olive oil, and a little more fresh coriander. Serve with crackers, pita and sourdough or stir through pasta.