Take the oldest olive groves in the world, Crete’s unique white soil and a splash of year-round sunshine, hand-picked and organically grown olives, cold pressed and serve. Our recipe is simple, the results, delicious.
Your favorite summer fruit deserves a turn on the barbecue. It’s sweet, smoky—and a lot easier than pie! Ingredients 1 pint of cherry tomatoes (250g), sliced in half 1 bunch of asparagus 1 tbsp extra-virgin olive