In the heart of Greek cuisine, olive oil reigns supreme. This liquid gold, both pungent and richly layered, forms the backbone of every traditional dish. Greece, a global titan in olive oil production, offers this essential ingredient as a gift from its sun-drenched groves. Its versatility is unmatched—drizzled over salads, stirred into soups, blended into skordalia, and even baked into cakes. Olive oil’s importance transcends the kitchen; it fuels the flames in village shrines and sanctifies children at baptism, marking the sign of the cross with a reverence only matched by its integral role in Greek culinary tradition.

Greece offers an impressive array of olives, each with its unique charm, bringing a briny depth to every mezze platter. Some olives are distinguished by their region, like the renowned Kalamata, while others are categorized by type. Plump and juicy, pitted, engraved or pickled, green, purple, or black depending on their ripeness, olives are the cornerstone of every Greek salad.

Growing wild across Greece, capers are a beloved ingredient. Traditionally, Greeks make use of the entire plant and not just the buds, relishing the tender stems and leaves, pickling them in brine or vinegar or preserving them in salt. Capers impart a delightful salty sharpness and acidity to dishes, and are particularly irresistible when fried until crisp.

Garlic is indispensable for every savory Greek dish, from pasta to meaty pot roasts. Its robust flavor is especially highlighted in skordalia, a trademark garlic and potato dip that is traditionally served on March 25 as a side sauce with fried cod. In Zante, skordalia is stuffed into roasted eggplants for a touch of smokiness and sweetness.

Greek honey is esteemed as some of the finest in the world. The diverse and rich flora of Greece and its islands creates an ideal environment for bees. Throughout the year, bees feast on fragrant orange blossoms in spring, thyme and pine in summer, and heather and chestnut in winter. This variety results in an array of uniquely flavored honeys. Beyond its culinary use, Greek honey is revered for its medicinal properties and has deep roots in mythology. It’s more than just food; it’s a cherished element of Greek heritage and tradition.

Greek yogurt, made from sheep’s, goat’s, or cow’s milk, is celebrated worldwide for its thick, creamy texture and sour flavor. It’s a summer dessert staple, paired with seasonal fruit like juicy, ripe peaches and traditionally served with a honey drizzle to counterbalance its natural tanginess.

The quintessential Greek herb, potent, sharp and fragrant, oregano thrives wild across Greece and its islands. Its dried buds are traditionally kept in glass jars and then sprinkled over Greek salads and all grilled meats.

Delicate, aromatic and versatile, dill is yet another herb growing prolifically in Greece. It’s essential for tzatziki and always present in cheesy stuffings of all kinds of kefte, no matter the base ingredient;

Various mint varieties grow wild across Greece, often used alongside dill, oregano, and parsley. Whether fresh or dried, mint adds a fragrant touch to meat, yogurt, and cheese dishes. A sprinkle of mint enhances feta curd beautifully.

Parsley, used since antiquity, is the most ubiquitous herb in Greek cooking, adding a burst of freshness to nearly every dish. Only flat-leaf parsley is used, never the curly variety, ensuring a consistent and robust flavor.

Bay leaves are integral to flavoring both sweet and savory dishes, especially in hearty bean stews, like lentil soup. Historically, they also held symbolic significance, woven into wreaths to honor triumphant Olympians, warriors, and poets.

Sweet, tangy and with a complex flavor profile, the raisin has always been a staple for Greek cuisine and closely tied to Christian tradition – raisins are used in many pastries made in honor of Greek Orthodox saints, such as Fanouropita, a syrupy and dense cake named after St. Fanourios, baked on August 27 and brought to church as a treat for the saint to intervene and unearth lost objects or reveal something wished for.

Almonds have been a beloved part of Greek culinary history since 10,000 BC. At Greek weddings, sugar-coated almonds are presented to guests as party favors, traditionally in odd numbers, wrapped in delicate net bags tied with white ribbon. Amygdalota, delicious almond cookies made with rose water and delicately dusted with powdered sugar, are another island wedding staple that evoke childhood memories of summer Sundays and family celebrations. The ‘skin-on’ varieties boast a richer flavor than blanched almonds, and nothing compares to the taste of a freshly shelled almond straight from the tree.

Walnuts are a common ingredient in Greek desserts such as baklava and cakes, and are also preserved as a spoon sweet in thick sugar syrup.

Harvested in August or September, pistachios are a seasonal delight. The red fruit is left to dry in the sun for 24 hours before being soaked in water to separate the nut from its flesh. The nuts are then dried again before being processed, whether naturally or roasted, to bring out their rich flavor.

Literally meaning “giants”, these majestic, buttery, protein-rich legumes have a robust flavor that can rival any meat dish in terms of taste and nutrition. Gigantes beans are tender and creamy, and they perfectly soak up the rich, savory notes of slow-cooked tomato sauces, garlic, and herbs.

Nurtured in volcanic soil, humble yet mighty, the yellow split peas of Santorini transform into a velvety purée called fava. Sunny, vibrant and creamy, it’s traditionally served with a generous olive oil drizzle and crowned with crunchy capers.

Tiny and rice-shaped, this tasty Greek pasta is often found mingling with tomatoes, herbs, and tender lamb in a yiouvetsidish. Orzo is the perfect Mediterranean alternative to arborio rice, absorbing and amplifying the flavors around it while adding a delightful texture.

Ouzo, an iconic anise-flavored aperitif, epitomizes the Greek way of life. Distilled from raisins, figs, grapes, or various sugar sources, ouzo is infused with each producer’s unique blend of herbs, citrus, and anise, including fennel seed, star anise, cardamom, and coriander. In Lesbos, a touch of mastic is also added. This infusion process occurs overnight before being distilled twice in large copper vats. Ouzo is typically served neat in a glass or accompanied by a small jug of ice and water, which, when added, turns the drink cloudy. With an alcohol content of around 40%, ouzo’s high sugar content can delay the release of alcohol, so it’s best enjoyed responsibly. Beyond being a refreshing aperitif enjoyed with mezze, ouzo adds sophistication and depth of flavor to various dishes. It’s particularly excellent with fish and is even used to flavor snails, desserts, and pastries. To fully appreciate the diversity of ouzo, visit a Greek ouzeri, where you can sample a wide range of regionally produced varieties.

Mavrodaphne is a delectable port-like wine hailing from Patras in the Peloponnese. This deep red wine boasts rich cherry and raisin flavors, matured in oak barrels for a minimum of two years. Its complex and indulgent profile makes it a perfect pairing with blue cheese. Interestingly, Mavrodaphne is also traditionally served during Holy Communion, underscoring its cultural and spiritual significance in Greece.

Tentura, a storied liqueur hailing from the Greek city of Patras, has been enchanting palates since the 15th century. The name derives from the Venetian word for tincture, ‘tintura,’ and it lives up to this heritage by blending various distillates with a symphony of herbs and spices. Typically based on brandy from Patras’ renowned wineries, Tentura can also feature rum or grain alcohol as its foundation. The key flavor notes come from a fragrant mix of cloves, cinnamon, nutmeg, and citrus fruits, which impart a distinctive dark orange-red hue and earn it the local nickname moschovolithra, meaning ‘she who throws scent.’ With an alcohol content around 25%, Tentura is more than just a drink; it’s a sensory journey through the aromatic heart of Greek tradition.

Tsipouro hails from the regions of Thessaly, Epirus, and Macedonia. This un-aged brandy, boasting an alcohol content of 40-45%, is distilled from either pomace—the residue of the winepress—or from wine after the grapes and juice have been separated. Tsipouro comes in two distinct varieties: the default anise-flavored version and the pure version, explicitly labeled ‘without anise.’ Although traditionally not aged in barrels, there are barrel-aged variations available, offering a richer depth to this fiery spirit. Tsipouro, with its robust character and deep-rooted regional heritage, is more than just a drink; it’s an invitation to experience the authentic spirit of Greek hospitality and tradition.

Tsikoudia, the spirited soul of Crete, is a fragrant, grape-based pomace brandy that packs a punch with its 40% to 65% alcohol content. This Cretan elixir is crafted by distilling the remnants of grapes pressed during winemaking, transforming leftovers into liquid gold. In the eastern part of Crete, locals often call it raki, borrowing from the Turkish ‘raki’ and the 17th-century Arabic ‘arak,’ meaning ‘distilled.’ Tsikoudia is more than just a drink—it’s a celebration of Cretan tradition, a fiery testament to the island’s rich winemaking heritage, best enjoyed in good company with a backdrop of the island’s rugged beauty.

Retsina production is a tale rooted deeply in the mainland, with Attica’s Mesogeia region, Boeotia, and Euboea leading the charge. Archaeological wonders, like amphora fragments unearthed in Crete and beyond, reveal that resin was a staple in ancient winemaking and storage. This practice wasn’t just about flavor; resin sealed amphorae for long voyages, protecting the precious liquid from air exposure. Acting as both a preservative and antiseptic, resin ensured the wine remained unspoiled. Today, Retsina shines alongside the bold Mediterranean flavors of garlic, tomato, and basil, effortlessly complementing the diverse tastes of Greek mezze. Picture it with traditional fare: fried eggplants and zucchini with tzatziki, skate in garlic sauce, olives, tomatoes, spicy feta, croquettes, and a variety of meatballs—from the classic minced meat and garlic to delightful tomato fritters and chickpea balls. It’s a wine that embraces the rich tapestry of Greek cuisine, offering a sensory journey through its historical and culinary landscapes.