Even though mandoles are perhaps the most famous local food on the island, I found it difficult to uncover their backstory. Like Tantalus, as soon as I thought I had gotten to the meat of the matter, it would disappear again. What we know for sure is that up until only four years ago, the island's almonds blushed with a plentiful local product: seaweed, sun-dried and finely ground. It's the same used to dye those famous claret-coloured Greek Orthodox Easter eggs at home. However, with the progress of time came the push for regulation, hence the shift to the more consistent, traceable, and commercial coloring of today.