Mediterranean cuisine as "conditioned naturally by variations in climate and soil and the relative industry or indolence of the inhabitants." David identifies "the ever recurring elements" in the food of this extensive region as olive oil, saffron, garlic, "pungent" local wines, as well as the "aromatic perfume" of herbs, especially rosemary, wild marjoram, and basil, and the bright colours of fresh foods in the markets, "pimentos, aubergines, tomatoes, olives, melons, figs" and "shiny fish, silver, vermilion, or tiger-striped". She includes cheeses of "sheep's or goat's milk", "figs from Smyrna on long strings" and "sheets of apricot paste which is dissolved in water
Mediterranean climate Banksias. The palette of California native plants is also renowned for its species and cultivar diversity. This subtype of the Mediterranean climate ("Csa") is the most common form of the Mediterranean climate, therefore it is also known as a “typical Mediterranean climate”. As stated earlier, regions with this form of a Mediterranean climate experience average monthly temperatures in excess of during its warmest month and an average in the coldest month between or, in some applications, between . Also, at least four months must average above . Regions with this form of the Mediterranean climate typically experience hot, sometimes very