Cretan Sunday lamb from chef Michalis Papadakis: braised slowly in Biolea Lemoni olive oil with lemon juice, oregano and white wine. Serves six.
Lamb with oregano in lemon olive oil
Cretan tomato salad with carob rusks and myzithra
Chef Michalis Papadakis's take on dakos: carob rusks soaked in raw tomato sauce, Kalamata olives, caper berries, myzithra and Biolea extra virgin olive oil.