SWEET & SAVOURY CRETAN RUSKS

Cretan rusks (known as “paximadi”) are unique in the world and are therefore designated as a P.G.I product (Protected Geographical Indication: In 1993 EU legislation came into effect which provides a system for the protection of food names on a geographical or traditional recipe basis (similar to the 'Appellation Controllee' system for wines). For a product to obtain a Protected Geographical Indication status, it must be produced, processed or prepared in that particular geographical area. The product must be of a specific quality, reputation or have other characteristics attributed to that area solely and considerably different to similar products. Holders of a Protected Geographical Indication are obliged to demonstrate long-term commitment to the maintenance of standards and the marketing of the product. Essentially, P.G.I allows the consumer to have total confidence in the quality, conformity and origin of each and every bottle of olive oil.).

They are very tasty and crunchy and are an important part of a healthy and nutritious meal. The paximadi is used at breakfast, dinner and lunchtime accompanying, for example, a cheese platter (or try a “dakos”, the prefect light meal, made by pouring a moderate amount of pure olive oil on each rusk, grounding fresh tomato over it with the juice soaking in and softening it and adding on top feta cheese along with your favourite herb trimmings, see our Cretan Recipes section for more). It is also the perfect treat with afternoon tea or coffee (especially the sweet rusks) and a healthy snack throughout the day as it is butter-free and contains no chemical additives or preservatives.
What distinguishes the Cretan rusk is its high nutritional value since it is made completely from natural ingredients (several cereals, mainly barley and wheat and a mix of those two). According to Ancel Keys and his famous seven country study, the Cretans are the healthiest people in the world. Ancel Keys (whose findings have been verified many more times in subsequent studies) concluded that their good health is due to their diet. The rusk is part of their everyday life; it is rich in natural fiber and vitamins (B and E), helping the digestive system and contributing to lower cholesterol and weight control.
The Cretan rusk has been around since ancient times, some historians claim that it was even consumed during the Minoan era. During the Byzantine era, it became known that the “paximadi” was the invention of gastronome Paximos (however, this has never been verified). No matter what its origin is, as time went by, the rusk became a very important part of everyday life in Crete. In the beginning it was the choice of farmers, shepherds and sailors due to the fact that it lasted much longer than bread. It was then slowly established with the Cretan families who could not bake fresh bread on a daily basis and due to its big demand, during the 16^th century, big bakeries on the island started manufacturing it in bigger quantities thus establishing the rusk as the first “mass-produced” food product. Today, the rusk is everywhere, it accompanies the meals of all Cretans, from humble farmers to the wealthiest families, it is found in small tavernas and in trendy, high-class restaurants. The “bread of the poor” as it was once known, has now become a sample of high gastronomy along with the remainder of the Cretan cuisine contributing though, in real terms to a healthy and nutritious lifestyle.
Today, Cretan rusks come in all kinds of shapes, sizes and flavors. Increasingly popular are the small bite size rusks and also the sweet ones (imagine something similar to biscotti, but better) made of different ingredients such as almonds, honey, cinnamon, raisins, wine, etc., all natural, made with pure olive oil and no butter. Try them instead of biscuits or scones.