When we were planning our trip to the Greek Islands in 2009, I made sure we spent five days in Crete. After all, I had spent years sitting in lectures hearing about the famed Cretan Diet – the pinnacle of healthy eating and the Greek version of the Mediterranean Diet – and so no trip to Greece would have been complete for me without a visit to this large, historic, mountainous island.
What struck me most about Crete was how agricultural it was. On every piece of cultivatable land there were trees or crops of some sort growing – mostly groves of olive trees of all ages from youngish saplings to gnarled thousand-year-old specimens. And occasionally a field of fruit trees or nut trees as well as grains and vegetables.