Cretan diet’s olive oil, wild greens and herbs keep drawing scientific interest for heart health

The traditional Cretan diet continues to be studied internationally as a model linked to cardiovascular health and longevity, building on research dating back to the 1960s “Seven Countries Study” through more recent cardiology studies, according to CretaOne.

At the center of the dietary pattern is extra virgin olive oil, used as the main source of fat. It is rich in monounsaturated fatty acids and polyphenols, which researchers say act as a natural barrier against cell oxidation and help maintain blood vessel elasticity and regulate cholesterol.

Wild greens and herbs

Beyond olive oil, a distinctive feature of the Cretan diet is the regular consumption of wild greens and aromatic plants. Crete’s mountains produce a wide variety of greens, including stamnagathi (spiny chicory), sow thistle and amaranth, which are described as rich in antioxidants, vitamins C and E, and omega-3 fatty acids.

Infusions made from local herbs such as Cretan dittany, sage and malotira (Cretan mountain tea) are said to have anti-inflammatory properties that support the immune system. According to the report, the combination of plant fiber and natural antioxidants helps limit systemic inflammation, which is considered a leading cause of cardiovascular disease.

A broader way of life

Researchers cited in the report emphasize that the secret to longevity associated with the Cretan diet lies not only in individual foods but in an overall lifestyle approach. Limited consumption of red meat, combined with a preference for legumes, seasonal vegetables and fish, along with moderate daily physical activity, is described as creating favorable conditions for long-term health.

Visitors interested in exploring local food traditions firsthand can find related experiences in Crete that highlight traditional ingredients and cooking methods associated with the diet.