Greek food products

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Retsina, a Greek white wine

Greece produces many food products.

Olive oil[edit]

A bottle of Cretan olive oil

Greece is the world's third ranked 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 an important 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.


Mastic is grown on the Aegean island of Chios.

Alcoholic beverages[edit]


Greek feta
  • 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.


Greece is a heavy producer and consumer of wine.

See also[edit]