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A Food Tour of Greece
Food is very important to the Greeks and possibly the most important is olive oil. Most families who reside in the country produce their own oils and consume it in large amounts – around 20kgs each per year. However, it is used for much more than cooking as it forms part of the culture and religion.
For example, it is used to christen children, consumed throughout life and it is even used in embalming at the end!
The oil from Greek olives is a major ingredient in their cuisine. Typically, it is eaten with crunchy bread and cheese. Many common dishes are cooked in olive oil which are known collectively, as ‘ladera’ dishes, such as stews with potatoes or aubergines, green beans and courgettes. Meals in Greece are also close to the seasons with most of the meals linked to what is abundant at the time. People won’t normally cook what’s out of season, like stuffed tomatoes or aubergine dishes in the winter.
Due to the geography and conditions in Greece, there is not enough space to raise large herds for meat, therefore, it is usually only eaten on special occasions such as Sundays, Christmas and Easter. Lamb seems to be the meat of choice which is cooked along with the seasonal vegetables at the time.
Another main favourite in Greece is Mezze. This is a great way to eat and comes from ancient times – small platters of various foods are served along with wines and ouzo. This traditional way of eating and socialising plays a very big part in the culture of Greece and it’s people.
Try out some of our mezze recipes:
Dolmades
Tsaziki
The ancient Greeks believed that it was not right to drink wine without food so they developed the practice of eating small amounts when they had a drink, which obviously created the need in people to drink more, as the salty and sour tastes built up a rather good thirst!
The centre of the mezze experience is the feeling and tasting of a variety of flavours that contrast with each other along with the different textures of the food and wine.
Mezze is enjoyed throughout all of Greece, from local tavernas in the mountain villages to the friendly cafes on the harbour fronts. If you are lucky enough to get invited into a Greek home, you’ll automatically be offered drinks and mezze – a great way to relax and stimulate conversation!
Even though there is an abundance of boats and water, fish and seafood has never really been in great supply for the locals of the islands. The fish from the Agean sea, although delicious, is relatively scarce. The majority of the catch has to be sold to the big cities for income.
THE WINES OF GREECE
Very slow to catch onto decent wine making, the Greeks are now importing grapes such as Chardonnay, Cabernet Sauvignon and Merlot which, when combined with more traditionally grown varieties, produce reasonably good dry reds and whites that are more appealing than the ropey old red stuff that you hope gets better the more you drink it! Some of note are:
|
NAME |
GRAPE |
LOCATION |
NOTES |
GOOD WITH |
|
Nemea
[Red] |
Various |
Pelepponese |
Blackberry fruit flavours with a soft finish |
Braised meats and vegetables |
|
Retsina |
|
Rhodes |
The world famous pine notes are indicative of the flavours of Retsina |
Try it with our recipe for Fish Plaki |
|
Muscat of Limnos
[Sweet White] |
Muscat |
|
A delicious sweet dessert wine |
Try our recipe for Baklava with this dessert wine |