Greek food products

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Retsina, a Greek white wine

Greece produces many food products.

Olive oil[]

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[]

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[]

Mastic is grown on the Aegean island of Chios.

Alcoholic beverages[]

• Kitron: a liqueur from Naxos like limoncello, produced from citrons rather than lemons.
• Mastika: a liqueur from Chios seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean.
• 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.

Cheeses[]

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[]

Loukaniko

• 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[]

Greece is a heavy producer and consumer of wine.

• Mavrodafni
• Retsina
• Xynomavro
• Vin santo

See also[]

• Economy of Greece
• Greek cuisine
• Greek restaurant