Top 5 Foods to Eat in Greece

For foodies, there’s not a better a place to visit than Greece. Like their ancestors modern day Greeks are passionate people who live life to the full, enjoying rich culture and cuisine and for whom family is sacred.

The cuisine of Greece is vibrant and rich in Mediterranean flavours with an array of colourful vegetables, succulent olives and the freshest fish. It is simple, rustic food meant to be shared with family and friends.

Here are 5 things you must eat when in Greece!

Olives and Olive Oil

The main ingredient in almost every Greek dish is olive oil and it is the one item no Greek home can be without. The landscape of Greece is dotted with millions of olive trees with their pale, almost silver foliage. Research has shown that the Mediterranean diet is very good for the heart and olive oil is one of Greece’s biggest exports. The Kalamata olive is widely exported, it is purple in colour and has a distinctive point shape and is usually served with the pit still in the middle. You will usually be served Kalamata olives when visiting a taverna. In Northern Greece, the Halkidiki olive grows on the peninsula of the same name. This olive is larger and is sometimes exported stuffed with a garlic clove. Vacuum-packed olives make are a convenient way of bringing home a little taste of Greece. I don’t really like olives, but when I’m in Greece I seem to forget this as they taste delicious!

Greek Salad

When visiting Greece I will eat Greek salad most days as it is a small, light meal when the days are hot. Greek salad is a rustic, summer salad made with pieces of juicy tomatoes, slices of cucumber and onion, feta cheese and olives. It is seasoned with salt, oregano and dressed with olive oil. In some areas such as the Dodecanese islands pickled leaves and caper berries are added. Greece is a major exporter of vegetables and fruit which means that the quality is high and your salad will be very tasty indeed.

Moussaka

Moussaka is a classic Greek recipe, a rich meaty casserole made with minced lamb and aubergine/eggplant. It is the most recognised of all Greek dishes and was made well known internationally by a Greek chef, Nicholas Tselementes. It is made by layering eggplant with the spicy meat filling then covering this with a deliciously creamy bechamel sauce which is baked until it is perfectly golden. This is a hearty meal and is served in Tavernas serving traditional Greek food.

Fish

Fresh fish is available to almost all Greek people as they are never too far from the rich waters of the Mediterranean Sea. In many Tavernas and restaurants fish is sold by the kilo, you choose what you want from the display and they go off and cook it for you. In some restaurants they carry a tray with all the different choices of seafood, meat and fish which is like a walking menu for you to pick from. Traditionally fish are cooked whole, with the head and tail still attached. They can be marinated in olive oil and lemon juice and are often seasoned with herbs. You must try the seafood: shrimp, octopus, lobster and any freshly caught fish. Octopus and kalamari have a unique taste and texture which many people love.

Greek Yoghurt

Greek yogurt is yogurt which has been strained in a cloth or paper bag, or filter to remove its whey, this results in the yoghurt having a relatively thick consistency somewhere between that of conventional yogurt and cheese. In Greek food strained yoghurt is used as the base for tzatziki dip and as a delicious dessert when drizzled with honey or sour cherry syrup. It is traditionally made using sheep’s milk but more recently cow’s milk is often used in industrial production. It is wonderfully creamy in texture and is a pure delight