Anyone travelling through Lesvos feels a strong sense that it is an island which sets itself apart for preserving a traditional texture and resisting the levelling affect of extreme modernity which afflict many urban, as well as rural regions of Greece. Older, in as much as newer generations remain, to a large extent, loyal to traditional standards of nutrition, marked by high demand for home-grown agricultural and meat products.
The island’s produce constitutes the basic ingredients of Mediterranean cuisine, whose role is paramount to healthy nutrition.
The production of ouzo, cultivation of olives and excellent olive-oil, dairy products and fish products are for the islanders, a part of their local tradition.
OLIVE – OIL FROM MYTILENE
The Golden oil!
Oil since antiquity, has had apart from nutritional, pharmaceutical, cosmetic and lighting uses.
Today it constitutes the basis of Mediterranean nutrition, where its nourishing, biological and therapeutic properties are constantly documented scientifically.
It constitutes the only source of polyunsaturated fatty acids (commonly known as Vitamin F) as well as of many other vitamins essential for human health.
There is now evidence that olive oil assists in the prevention of heart disease and other ailments, which make its contribution to health and longevity extremely important.
Amongst the great achievement in the traditional art of distilling in Greece, ouzo too occupies its distinctive place on the island, dominating the market in Greece and abroad. Ouzo from Mytilini, has deservedly become famed as the finest produced in Greece at the moment and not merely.