Basil Nicholas Tsitsikronis (Sales and Exports manager. Quality control manager). He was born and raised in South Africa and he studied Medicine at the University of Patras. He has practiced Medical Nutrition for more than 24 years. He has taken a private Chef’s course. He has also been an entrepreneur in nutrition businesses and a restauranteur. He is a restaurant business consultant, restaurant business set-up consultant, restaurant menu set-up consultant, restaurant menu revitalizing consultant and a restaurant critic.
By using dittany, the distinctive (and unique) herbal plant of Crete, we can prepare a very special infused olive oil. We wash
and dry well 2 sprigs of dittany. We place it in a glass bottle with 2 cups of olive oil and we store it in a cool and dry place. In 2-3 weeks time it will be ready for consumption. If we can't get hold of fresh dittany, we can use it dried.
