Cretan rusks with a generous share of olive oil and enough oregano to taste of the hillside rather than of bread.
We love the proportion of oregano. At four per cent it is a seasoning, not a hint, and the rusk tastes of the hillside rather than of bread.
Twice-baked on Crete with 10% extra virgin olive oil in the dough, following a traditional recipe.
We serve them with dips before a meal, or break them into a salad and let the tomato juices soften them slightly.








