Gastronomy

Greek gastronomy is the foundation of the meditteranean style nutrition. It contains high amounts of fruits, vegetables, olive oil, honey, nuts etc. The country is well know for the very big range of fresh fish that in combination with the fantastic cooking abilities that you can trace to the Greek islands have delicious results. Don’t forget to try Greek cheece but also local and well known drinks like ouzo, tsikoudia etc.

The true experience of Greek gastronomy satisfies even the most demanding taste with the neutrality of the its basic ingredients and the numerous combinations the produce thousands of results. The traveler that arrives in Greece will feel the uniqueness and the magic of the Greek nature, a reason for which millions of tourists visit this country and from that time remain loyal to the Greek gastronomy. The most basic ingredients of the Greek cuisine are much the same today as they were 4000 ago. Local products are being exported to most of the countries of the world and enjoy a big success since they are well known for their quality and taste. There are secret recipies that move from generation to generation for all these years and there are people that travel from around the globe for a particular traditional taste they have discovered. From all of the ingredients the most well known are the ones listed below.

Cheese : Famous all over the world FETA was certified as an esclusively Greek product after a hard fight with the European Union. Soft or hard feta managed to win a distinct place not only on the Greek table but also in the menus of the biggest gourmet restaurants of the world. They will eat it as it comes, raw, cooked, fresh with fruit and honey or aged, plain or dressed. It is not just a food to have at the end of a meal. It is a food that is cherished, included on a regular basis in their diet. There are no fussy rules over when you should eat it, in which order of the meal or with or without other certain food groups. They unashamedly love their cheese and eat it with a passion. Cheese is always a part of italian pasta or Greek salad. You can have it with wine, beer and is the most well know export nutrition product of Greece. There are special stores and restaurants that sell serve only cheese and wine while the tastes differ a lot from the mountains to the islands and from the north to the south.

Olive oil: The olive tree, the most recognizable symbol of peace worldwide, the wreath of victory, concillation, noble competition, fair play and reward has its roots in Greece.Fossilized olive leaves found on the Greek islands of the Aegean are said to be 50-60,000 years old, and the systematic cultivation of olives trees is said to have begun on the island of Crete in Neolithic times. Greek ties to the olive tree run deep, indeed. Greece is one of the top three olive oil producing countries, and Greek olive oil is the finest in the world. Extra Virgin Olive Oil: Exceptional quality, aroma and taste. The oil is from the first pressing of the olives with no chemicals or hot water added during processing. Acidity up to 0.8 percent. About 70 percent of Greece's olive oil is "extra virgin." Virgin Olive Oil: Also from the first pressing, the quality is not quite as exceptional. Fine aroma and taste, acidity up to 2 percent.

 
Color and Clarity: Green oil is most likely a product of green olives, harvested before ripening, and is highly prized by many. Golden-yellow olive oil is generally the product of olives that have been allowed to ripen longer. Both green and golden-yellow oils can be extra virgin oils. Olive oil can also be cloudy if it has not settled, which is not an indication that it's poor quality.
Taste and Smell: A bitter or sharp taste usually indicates that the olives were not ripe when picked. Oil made from ripe olives has a mild, fruity taste. Taste is entirely a matter of preference, and oils made from both unripened and ripened olives have wide appeal. If an olive oil smells bad, don't buy it or use it. Rancidity caused by oxidation is the most common reason for a bad smell, and it causes the oil to smell like dirt. Acidity: While the International Olive Oil Council allows acidity of up to 3.3 percent for human consumption, consumers should look for acidity levels under one percent and lower in an extra virgin olive oil.

Our suggestion is to try to find the real traditional ‘tavernas’ (greek restaurants), in order to have a full experience of the Greek cuisine. Keep in mind that according to the place you can find different mentality in terms of cooking since each island differs in terms of recipes. One thing is certain. In Greece you can satisfy all your senses in terms of taste-from the most simple to the most gourmet.