Mycenaean stew
In summer of 1999, an original exhibition took place in the National Archeological Museum in Athens. The title was "Minoan and Mycenaean Tastes" and John Tzedakis was the head archeologist. The researchers displayed items and presented evidence (laboratory analyses) proving the early use of olive oil in cooking by the inhabitants of Minoan Crete, even before 2000 B.C. Among other documents, they published a few indicative recipes that might be close to the dietary habits of the Minoan or Mycenaean Greeks.
1/2 cup Sitia Extra Virgin Olive Oil 2 1/4 lb pork 2 1/4 lb onions, coarsely chopped 2 garlic cloves, finely chopped 2 bay leaves 2 cups wine salt, pepper and cuminWash the meat and cut into cubes. Heat olive oil in a stewing pot and lightly brown onions. Add bay leaves, garlic and meat. Cook until juice is evaporated and then pour in wine. Season with salt, pepper and cumin, reduce heat to low and simmer for 2 hours until meat is tender.