AUSTIN, Texas (February 14, 2005) Whole Foods Market (NASDAQ: WFMI), the world's leading natural and organic supermarket whose buyers search the world for outstanding new food finds, now exclusively carries the rare and wild hand-harvested “sea herb” from Greece called kritamo.
On a recent trip to Greece to observe the Kalamata olive harvest, Whole Foods Market national specialty buyer Cathy Strange discovered the aromatic, succulent herb called kritamo, which was featured on Greek restaurant menus in salads and seafood dishes. Strange learned that kritamo, also known as “sea fennel” or “rock samphire” is harvested by hand on the craggy, rocky shores of the Greek Isles, primarily on the northern coast of Crete.
“The saltwater infuses the kritamo every night at high tide, giving the herb a clean, bright flavor from the sea with hints of rosemary, fennel, and celery,” said Strange. She has paired the kritamo with hearty green Mt. Athos olives in brine, which resemble an olive salad with a light and heavy balance and a clean, tangy finish. “The fleshy sprigs of kritamo drape romantically over the buttery olives, infusing them with a slightly salty, fresh taste of the sea.”
Mt. Athos green olives with kritamo can now be found exclusively on the olive bars at local Whole Foods Market stores by the pound beginning in March. Here are some suggested serving ideas:
- Warm grain salad with smoked Gouda and Mt. Athos green olives with kritamo salad
- Lemony Greek salad with Mt. Athos green olives with kritamo, red onion, cucumber, tomato
- Baked white fish with the fresh flavors of lemon, dill, and Mt. Athos green olives with kritamo
- Elevate your dirty martini with the brine liquid from Mt. Athos green olives with kritamo
- A first-course meze that might include Mt. Athos green olives with kritamo, dolmas, tzatziki yogurt dip, baked pitas, and goat cheese
- Flaked tuna salad with Mt. Athos green olives with kritamo, celery, red bell peppers, and a touch of garlicky red wine vinaigrette