Greek food products
|This article does not cite any references or sources. (December 2009)|
Greece produces many food products.
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 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.
- Kitron: a liqueur from Naxos like limoncello, produced from Citron rather than lemons.
- Ouzo: (a.c. ~ 40%) is an anise-flavored alcoholic aperitif similar to the French pastis and Turkish rakı.
- Tsikoudia: a pomace brandy from Crete, similar to Tsipouro and rakı.
- Tsipouro: a pomace brandy from mainland Greece and the northern Aegean, similar to tsikoudia and rakı. May or may not be anise-flavored.
- 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.
- 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.
Greece is a heavy producer and consumer of wine.