In traditional agriculture nothing was wasted. Families optimised the resources available in the mountains and the fields by combining, adapting, improvising and improving upon them.
There are a multitude of varieties of traditional dressings that include edible wild and cultivated plants sourced from the mountains and the land. In this way people enhance the olives adding a dash of flavours and colours that allow them to taste their own land and express their link with it. Doing this we receive a series of stimulus that transforms the experience of the food.
Among the most used wild plants to dress olives we can find thyme (Thymbra capitata), rosemary (Rosmarinus officinalis), oregano (Origanum vulgare), fennel (Foeniculum vulgare) and Wild Marjoram (Thymus mastichina). The vegetable patch also provides garlic, lemons, peppers and carrots among others.