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Globaleats
Greece
Olives and olive oil are the essence of Greek cuisine.
user rating Greece offers sunshine and relaxation and culture as a backdrop to its delicious, fresh food. Its culinary tradition dates back thousands of years to ancient Greece and the Hellenistic and Roman periods, as well as links to Arabic, Persian and Turkish roots, revealed in the names of dishes such as moussakas and baklavas. The most characteristic element of Greek cuisine is the olive and olive oil. Countrywide, you’ll encounter plump meaty olives such as Kalamatas on trees as well as in tavernas and restaurants (estiatorio).
Some dishes are known throughout the country and the islands, while others are specific to certain regions. Goats and sheep are raised more than cattle in Greece’s mountainous terrain (comprising 75 percent of the country), but fish is a more common ingredient in coastal areas and on the islands. The excellent quality of Greek spices and herbs—such as oregano, mint and bay laurel leaves—is due to the long sunshine periods. The commonality throughout the country is that the food is simple, robust and flavorful from north to south. Kali orexi!—Denise Shoukas
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