Greek food products

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Greece produces many food products.

Olive oil[edit]

Greece is the world's third leading producer of olive oil, producing more than 430,000 tons of olive oil annually, more than 75% of that extra virgin. Greek olive oil is exported throughout the world.

Olive oil plays a unique role in the Greek diet, being the basis of many dishes.

Honey[edit]

Honey in Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, and pine honey from conifer trees.

Mastic[edit]

Mastic is grown on the Aegean island of Chios.

Alcoholic beverages[edit]

Cheeses[edit]

  • Anthotyros is a hard grating cheese made by aging mizithra.
  • Feta: A semi-soft, crumbly, brined white cheese made from goat or sheep milk.
  • Graviera: A Greek version of Gruyere, it is served with meals or used for grating and serving with pasta.
  • Kasseri: a medium hard yellow cheese made from sheep or goat milk
  • Kefalotyri: A hard and very salty cheese, used mainly for grating and serving with pasta.
  • Manouri: An unsalted soft white cheese served on its own or used in savoury or sweet pies.
  • Metsovone: A semi-hard smoked cheese traditionally produced in Metsovo.
  • Mizithra: An unsalted soft cheese made from sheep milk. Served on its own or used in sweet or savoury pies. A slightly aged, sour version is called xynomizithra.

Cured meat[edit]

  • Apaki: Cured pork from Crete.
  • Kavourmas: Cured meat from northern Greece.
  • Loukaniko: Pork sausage flavored with orange peel or fennel seed. May differ widely across Greece.
  • Louza: Cured pork from Cyclades
  • Syglino: Cured ham from Mani, boiled in red wine and smoked.

Wine[edit]

Greece is a heavy producer and consumer of wine.

See also[edit]