This study was supported by the National and Kapodistrian
University of Athens in the context of the research programme
‘‘KAPODISTRIAS’’ (2004–2005). The laboratory analyses were
implemented by the RIKILT-Institute of Food Safety, Wageningen,
The Netherlands. The authors wish to thank the Herbarium of
the Mediterranean Agronomic Institute of Chania, as well as the
Institute of olive tree and subtropical plants of Chania for their
generous assistance in the identification of the greens