Greek food products
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Greek Products
Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is 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 traditional 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.
Ouzo (a.c. ~ 40%) is an alcoholic aperitif similar to the French pastis.
Tsipouro
In many areas, individuals or small-time local producers make tsipouro, which is essentially a home-made small-batch variant of ouzo. The taste of tsipouro varies widely by producer, but many Greeks prefer their favorite local tsipouro to the more commonly-available brands of mass-produced ouzo. The traditional hospitality greeting for travellers visiting the monasteries at Mount Athos is a small glass of tsipouro and a loukoumi, a candy-like homemade treat.
- Feta: A semi-soft, crumbly, brined white cheese made from goat or sheep milk.
- 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.
- Graviera: A Greek version of Gruyere, it is served with meals or used for grating and serving with pasta.
- Manouri: An unsalted soft white cheese served on its own or used in savoury or sweet pies, like Mizithra.
- Mizithra: An unsalted soft cheese made from sheep milk. Served on its own or used in sweet or savoury pies.
Greek
Greece is a heavy producer and consumer of wine.
See also
External links
- [Eating & Drinking in Greece]
- [Greek Recipes]
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.
Mastic is grown on the Aegean island of Chios.
Ouzo (a.c. ~ 40%) is an alcoholic aperitif similar to the French pastis.
Tsipouro
In many areas, individuals or small-time local producers make tsipouro, which is essentially a home-made small-batch variant of ouzo. The taste of tsipouro varies widely by producer, but many Greeks prefer their favorite local tsipouro to the more commonly-available brands of mass-produced ouzo. The traditional hospitality greeting for travellers visiting the monasteries at Mount Athos is a small glass of tsipouro and a loukoumi, a candy-like homemade treat.
- Feta: A semi-soft, crumbly, brined white cheese made from goat or sheep milk.
- 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.
- Graviera: A Greek version of Gruyere, it is served with meals or used for grating and serving with pasta.
- Manouri: An unsalted soft white cheese served on its own or used in savoury or sweet pies, like Mizithra.
- Mizithra: An unsalted soft cheese made from sheep milk. Served on its own or used in sweet or savoury pies.
Greek
Greece is a heavy producer and consumer of wine.
See also
External links
- [Eating & Drinking in Greece]
- [Greek Recipes]
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.
See also
External links
- [Eating & Drinking in Greece]
- [Greek Recipes]
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.