Olive oil is at the heart of most Greek cooking and both garlic and lemon live close by. In authentic food, you'll be hard pressed to find dishes that don't use olives or olive oil in some way, shape or form. For centuries olives have been pressed into olive oil, and olive oil is still a staple of Greek cooking. Olive oil is basic to every Greeks life and identity.
Olive oil is produced from the trees prominent throughout the region and adds to the distinctive taste of Greek food. Olive oil is not just the primary fat used in Greek cooking, but is also basic to Greek people's identity, it is at the heart of most Greek cooking as are garlic and lemons.
Rosemary is used in Greek cooking mainly to aromatize roasts and grilled meats (especially lamb and pork) and fish. Roasted or grilled meat and fish are common but there are few sauces in traditional cooking.
Traditional Greek cooking includes fresh fish, spaghetti-sea food, sweets, ice cream. fish, and sometimes meat, are the basis of everyday cooking. Rosemary is used in cooking mainly to aromatize roasts and grilled meats (especially lamb and pork) and fish. Roasted or grilled meat and fish are common and there are few sauces in Greek cooking.
The Greeks firmly believe in celebrations, so at Easter, Christmas and New Year, and there are traditional dishes to serve to family and friends at these times of year. They're also firmly influenced by the seasons, preferring fresh ingredients that are direct from the market.
Both Tzatziki and Taramosalata have become popular outside Greece and can be found on the shelves in supermarkets and delicatessens.
Greek cooking is championed by nutritionists everywhere and is the quintessence of Mediterranean cuisine.
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Aging trebbiano grape musts in a
series of wooden barrels yields this exquisite
vinegar from the small town of Modena, Italy. It
has an intoxicating aroma and pungent sweetness,
and is often used simply as a flavoring,
drizzled over fresh vegetables or roasted meats.
Spain
Spain is the largest producer of olive oils in
the Mediterranean, and often has the best
bargains in price. This fruity oil was made
from ripe olive varieties in the southern
Andalusian region of Spain, and has a
powerfully sweet aroma, perfect for
quick sautéing.
Greece
Like Spanish oils, Greek olive
oils also tend to be more fruity than grassy.
This one is made from handpicked Greek koronia
olives, and has a mild aroma and strong fruity
flavor—a perfect choice for summer Greek
salads.
