Cretan Land rusks with olive oil

Originally, rusks were named “Dipiritis Artos” (double baked bread), as it was baked twice in the oven.

Paxamos, a Ancient Greek writer who specialized in writings of gastronomic interest, referred to rusks as “paxtama”  after his name.

Rusks with extra virgin olive oil provide a unique nutritional combination: the benefits of fiber and vitamins from rusks along with the antioxidant and inflammatory qualities of olive oil.