Olive oil, “liquid gold”

The olive tree is a native species to Greek Land, cultivated in the Aegean as early as 2.000 BC, and oil, is omnipresent since then in Greek life: nutrition, religion, mythology, medicine, literature, art. Hercules planted an olive tree at the Temple of Hera in ancient Olympia, after completing his twelve labours. Goddess Athena donated to the Athenians the first olive tree in the world and this why it became the sacred tree of Athens. The Olive wreath also known as kotinos was the prize for the winner at the ancient Olympic Games. It was a branch of the wild … Read more

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Mustalevria, an autumn dessert echoing wine aromas

Mustalevria, a grape jelly, is a healthy, fragrant and traditional seasonal sweet. It is associated with the coming of autumn and its main ingredients are must and flour, as the word itself indicates. Mustard is the grape juice produced before the fermentation process. Mustalevira appears after the end of the summer holidays, when must is produced. One can find it clay or plastic cups in dairy stores, bakeries and pastry shops, and the secret to its success is the good proportion of must and flour. It has a crystal surface, its texture is creamy, and it has a cool taste. … Read more

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Meze

The word meze is associated with social gatherings, friends and small plates on the table full of delicacies, miniatures of meals, either in sunny balconies or in cosy tavern in the wintertime. Wine, tsipouro, raki or ouzo are the drinks required as complement for enjoying numerous meze dishes. The word comes from the Persian maze, which means “taste” just like the Turkish meze. The appetizer has a special place in the history and culture of our country. From ancient times, Greeks and Romans used to feast on small dishes with fresh fruits, wine, cheese, olives and vegetables accompanied by wine. … Read more

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Marmalade

The ideal breakfast usually includes fruit jam. We spread it on bread or toast with butter or without, and we enjoy unique flavors and colors on our plate, satiating more than one sensation. The first jams are said to have been originally made in ancient Greece in an effort to preserve the quinces with honey. This resulted in the “melimelon”, which in turn was processed by the Romans to discover the pectin that came from boiling the fruit. Since then, this sweet has survived and spread worldwide. The basic ingredient, along with the fruit or fruit combination we choose, is … Read more

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Lukum

The lukum may be considered to be a Turkish-origin sweet (aka Turkish delight), however, there are regions in Greece that are famous for its production. Syros , Komotini and Serres are some of the areas known for producing these cubic sweet bites that create this wonderful chewy sensation on the palate. In Syros the Turkish delight arrived from Constantinople in the early 19th century by refugees from Chios Island, who added the famous mastic to the confectionery. It is said that what gives the Syrian lukum its unique flavor is the brackish water of the island along with the years … Read more

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Loukoumades (Greek donuts)

They are one of the most delectable desserts. Loukoumades are delicious dough balls fried in hot oil, crunchy on the outside and fluffy from the inside, are ideal for any time of day. They are served sweet or salty and can sweeten our mood. They are usually preferred with honey and cinnamon, but there is no limit to garnish options: praline, fruit, and syrup of every taste, jam, and colorful truffle on top, nuts or even salty or sweet cheese. Loukoumades are of simple inspiration and with all those choices in their garnishing, they can easily become one’s favorite sweet. … Read more

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Lagana

Lagana is unleavened bread, which means bread made without yeast. Shape-wise it is flat, with a crunchy crust and a little crumb. Its characteristic aroma comes mainly from sesame and anise. Its name derives from the ancient Greek “laganon”, a flaky pastry made of flour and water. The history of lagana dates back to ancient times and continues to this day. Aristophanes in “Ecclesiazusae” mentions the word “Laganas”. In his texts, Horatio mentions that lagana is “The dessert of the poor”. According to tradition bread without yeast was used by the Israelites during the night of the Exodus from Egypt … Read more

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Pasteli

Pasteli is a traditional honey and sesame bar that is sometimes made with dried nuts. Its roots can be found in Homer’s Iliad while Herodotus is the first historian who mentions this energy-boosting  food. The high nutritional value of Pasteli comes from its two main ingredients; honey and sesame.  Proven to contain a wealth of nutrients, Pasteli has  magnesium, iron, phosphorus and the dietary fibers that contribute to fitness and health.

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Amygdalota

Amygdalota is a traditional sweet associated with most family celebrations. Engagements, weddings, and christenings all call for these rose scented, candied cookies. Made primarily with almonds and sugar, Amygdalota are popular all over Greece and in the islands of the Aegean, as the almond tree can survive in dry weather and can be found even in the most barren places. The way they are made and the ingredients used differ from place to place, but in general the base materials are: ground almonds, flower water, rose water, eggs and“Amygdalota” are traditional almond cookies made for special occasions. Traditionally, known as … Read more

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Feta cheese PDO

Feta, the internationally- known, white, Greek brine cheese, is one of the most famous Greek cheeses.   Soft to medium hard, solid or with small holes and without skin, Greek Feta  is a cheese to please all tastes.  The flavor differs, from mild- sweet to sour and rich-full depending on where it is produced.  The aromas range from herbs and wood to butter and milk but also salty. A Protected Designation of Origin product, feta cheese is produced in the regions of Thrace, Macedonia, Thessaly, Epirus, Central Greece, the Peloponnese and Lesbos.

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Stafidopsomo (Bread with raisins)

Stafidopsomo, or raisin bread, is a semi-sweet, yellow-brown loaf in round or oval shape. Made with flour, yeast, salt, sugar and raisins, the dough is baked at moderate heat, at lower temperatures than bread. Stafidopsomo has a history of its own dating back to Ottoman Rule and, according to oral tradition, the bread was first made, and enjoyed, on Crete. Today this delicate sweet bread is a popular bakery product and made with different types of  flour; wheat, barley or corn.

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Pastourmas

Pastourmas is a typical cured meat in Eastern cuisine which is produced in the regions of Greece close to Turkey (Thrace, the Northern Aegean Islands, and Dodecanese). It is made with corned beef (in the Dodecanese with goat; originally with camel meat) and covered with a layer of spices, cumin, paprika, pimento. Pastourmas owes its distinct taste to the main spice called tsimeni or trigonella in Greek. The highest quality Pastourmas always follows the natural maturing process; air dried for 25 days, 7 days left to sit and then hung in a bright place (but never in high temperature ovens).

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Honey

Honey plays an important role in daily life, not only as one of the most traditional ingredients in Greek cuisine, but for its health benefits. Known since antiquity, Hippocrates recommended honey for medicinal purposes .Today Greek honey is considered among the best in the world praised for its excellent quality, unique aroma and rich taste. Honey contains carbohydrates, mainly fructose and glucose, with low protein content and minimal fat. The rich variety of Greek honey comes from the countless wild plants of the countryside.

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Sausages

Sausages are the most popular cured meat and are still made at home although there are large cured meat producers throughout Greece.  Sausages vary from place to place and mainly differ in the percentage of smoked meat, or not. There are many varieties of fillings and combinations of spices and herbs and are often flavored with orange. The ‘soutzouki of Crete’ is sausage from pork meat combined with orange and oregano.

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Koulouri

Koulouri is a ring- shaped bread roll covered with sesame seeds and sold by street vendors in the cities. Its origins date back to the Byzantine Era. Koulouri is made from white wheat flour, salt and very little oil. Before baking, it is covered in sesame seeds which give the bread its distinct taste. It is baked very early in the morning and sold fresh as it hardens quickly losing the sesame flavor.

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Kaseri cheese – PDO

Kasseri is a versatile, medium-hard, table cheese and favorite ingredient in cooking. It is pale yellow, mostly solid with a mildly sweet taste and pleasant aroma.  Molded in cylindrical shape or squares, the cheese has a medium-hard crust and is covered in cheese wax or other substances suitable for food. It is a Protected Designation of Origin product and made in the regions of Thessaly, Macedonia, Xanthi and Lesbos from sheep’s milk or very little, if any, goat’s milk (not exceeding 20%) of the mix.

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Ksinomyzithra cheese

Ksinomysthira, a traditional fresh cheese, is found in every corner of Greece.  It is a white cheese with a paste-like, grainy texture and without shape or crust. It is made from sheep and goat’s milk and also from cow’s milk. The famed variety on the island of Naxos has a Chantilly cream consistency with the slightly sour taste of yoghurt. Variations with different names are common on many of the Cycladic islands, such as the ‘souroto’ of Sifnos, ’chlorio’ of Santorini and the ‘chlorotyri’ of Andros.

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Real Greek Yoghurt

If you’ve ever dipped your yoghurt spoon in the creamy delight known as real Greek yoghurt, the taste sensations are tantalizing. Protein-rich and an excellent source of calcium, Greek yoghurt is both delicious and nutritious offering many health benefits. This amazing superfood not only has a taste of its own but a classic history to match. The cuisine of ancient Greece included oxygala, a dairy product and form of yoghurt in 5th Century Greece enjoyed with honey. There are even ancient references, as far as India, describing yoghurt as ‘food of the gods.’  Word travels, then and now. Today, Greek yoghurt … Read more

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The value of The Greek Breakfast

Wake up to The Greek Breakfast and enjoy a delicious, nutritious array of certified local products and specialties. Real Greek yoghurt, pure honey, the freshest fruits, free-range eggs and traditional marmalades are just some of the Greek superfoods to boost your energy for the get up and go to start your day. The Greek Breakfast is a chance to experience the tasty dishes of a locale and explore regional gastronomy. You’ll discover local specialties, products and recipes; some so treasured they’ve barely left the family kitchen. The Greek Breakfast introduces you to the history and culture of the regions of … Read more

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Chios mastic

Sometimes Greek Nature truly surprises with its gifts. A small evergreen tree growing in a specific area in the southern part of Chios, an Eastern Aegean island, seems to have just appeared thousands of years ago. Although found in countries around the Mediterranean Sea, only this variety produces the unique mastic sap.   Somehow the ancients knew the tree was born for greatness. The mastic tree, Pistacia lentiscus, yields sap by making incisions in the bark forming translucent, teardrop shape chunks of resin, which is known internationally as Chios mastic. Hippocrates suggested its health benefits, the Genovese (14th century) built medieval … Read more

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