The Cretan diet was already drawing the attention of outsiders by 1837, when British scholar Robert Pashley visited Crete. As Trichopoulou showed, Pashley noticed that boiled wild greens with olive oil were central to the islanders’ diet, along with bread and olives. The bread was almost always eaten with olive oil, which was also used with vegetables, meat, and fish—in fact, with most dishes eaten in Crete. While Pashley’s description can no longer be called typical of all Cretan meals or families, it still sounds familiar to health-conscious islanders. To some extent, olive oil’s centrality to the Cretan diet and lifestyle has continued to this day.