A guide on Greece’s best food products, by the team at Greeklist.

1. Greece: An exporter of culinary treasures

For centuries, Greece has graced tables around the world with its culinary treasures, establishing itself as a prominent exporter of food products. From the sun-drenched shores of the Aegean to the fertile valleys of the mainland, Greece boasts a diverse agricultural landscape that yields an abundance of high-quality ingredients. Steeped in history and tradition, Greek food production reflects a deep connection to the land and a time-honoured appreciation for the simple pleasures of the table.

Here we explore ten delectable products that exemplify the richness and diversity of Greek cuisine, each offering a unique taste of this historic Mediterranean nation.

2. The Top-20 food products from Greece

Greece has countless amazing products. Here we present to you the Top-20!

Feta: The Milky Marvel of Greece

• What it is & Nutritional Value: Traditionally crafted from sheep’s milk, or a combination of sheep and goat’s milk, Feta boasts a distinctive flavour profile characterized by its salty tang and a crumbly texture. Beyond its deliciousness, Feta offers a significant source of calcium, protein, and vitamin B12, making it a nutritious addition to any diet.
• History: Feta cheese has been produced in Greece for centuries. It is mentioned in Homer’s Odyssey and is thought to date back to ancient times.
• How to enjoy it: Feta can be enjoyed on its own as a snack combined with oregano and olive oil, crumbled over salads, or used in savoury pies like spanakopita, or baked with vegetables.
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Olive Oil: The Liquid Gold

• What it is & Nutritional Value: A liquid fat extracted from olives, known for its monounsaturated fats, antioxidants, and distinct flavour profile. Extra virgin olive oil, the least processed and most prized variety, boasts a wealth of monounsaturated fats, known to contribute to heart health. Additionally, it’s packed with powerful antioxidants, offering potential protection against various health concerns.

• History: Cultivated for millennia, with evidence of olive pressing dating back to 3500 BC, olive trees have become a symbol of Greece’s rich agricultural heritage. Olive oil has been a staple in Greek cuisine and played a significant role in their economy and mythology.

• How to enjoy it: Olive oil is incredibly versatile. Drizzle it over salads, vegetables, bread, or use it for cooking, frying, and baking. Together with Feta and oregano makes a perfect combination
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Honey: Α Gift from the Bees

• What it is & Nutritional Value: A sweet, viscous liquid produced by bees from flower nectar. Greek honey boasts a unique flavour profile depending on the floral source, like thyme or pine. It’s a source of natural sugars, antioxidants, and minerals.

• History: Honey production has been practiced in Greece since ancient times, and it held significance in religious ceremonies and mythology. Greeks have traditionally valued its medicinal properties and culinary applications.

• How to enjoy it: Enjoy honey as a natural sweetener in beverages, drizzle it over yogurt, fruit, or use it in baking and desserts.

Yogurt: Ancient Pot of Goodness

• What it is & Nutritional Value: A fermented dairy product made by introducing live bacteria cultures to milk. Yogurt comes in various textures (plain, Greek, etc.) and flavours (fruit-flavoured, savoury, etc.). It’s a good source of protein, calcium, probiotics (live bacteria cultures beneficial for gut health), and essential vitamins and minerals depending on the variety.

• History: Yogurt is believed to have originated in Central Asia thousands of years ago. Its consumption spread across various cultures, with references to its health benefits found in ancient Greek and Roman texts.

• How to enjoy it: Yogurt is incredibly versatile. Enjoy it plain with fruit and granola for breakfast, use it as a base for dips and sauces, or incorporate it into savoury dishes and marinades. Greek yogurt, with its thicker texture, is often used in baking and as a substitute for sour cream.
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Stafides (Currant): Sun-Kissed Gems

• What it is & Nutritional Value: Although called a currant, this is actually a small, sweet, seedless raisin made from the black Corinth grape variety. Sun-dried to perfection, these tiny gems boast a concentrated sweetness and a chewy texture. Currants of Corinth are a good source of dietary fiber, iron, and potassium.
• History: The name likely originated from the port of Corinth, which historically exported these raisins since the 14th century. Cultivation of the black Corinth grape variety began in the Peloponnese region, and the drying process traditionally involved laying the grapes out on large mats in the hot Greek sun.
• How to enjoy it: Currants of Corinth are incredibly versatile. Enjoy them in trail mix, granola bars, and baked goods like cookies, cakes, and breads. They can also be added to savoury dishes like stews and stuffings for a touch of sweetness and complexity.
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Wine: A Toast to Millennia of Tradition

• What it is & Nutritional Value: Greece boasts a long history of winemaking, producing various grape varietals known for their distinct characteristics. Popular red wines include Agiorgitiko and Xinomavro, while Assyrtiko is a prominent white grape. Greek wines offer antioxidants and potential health benefits in moderation.
• History: Evidence suggests grape cultivation and winemaking in Greece date back to the 6th millennium BC. Greek wines played a significant role in their culture, mythology, and even religious ceremonies.
• How to enjoy it: Pair Greek wines with traditional dishes from their respective regions. For example, enjoy robust red wines like Agiorgitiko with grilled meats, while lighter whites like Assyrtiko complement seafood dishes.
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Apaki: A Smoky Slice of Cretan Tradition

• What it is & Nutritional Value: Cretan apaki is a dry-cured and smoked pork product originating from the island of Crete. Traditionally made from the leg or fillet, it is seasoned with salt, pepper, thyme, oregano, and other herbs, then smoked over aromatic woods like oak or chestnut. Apaki boasts a rich, smoky flavour, a tender texture, and is a good source of protein.
• History: The origins of apaki can be traced back to ancient times, when people needed to preserve meat without refrigeration. This traditional method of curing and smoking ensured the longevity of the meat, making it a staple food in Cretan households.
• How to enjoy it: Cretan apaki is incredibly versatile. It can be enjoyed sliced thin as an appetiser with a drizzle of olive oil and lemon juice, or incorporated into dishes like stews, omelettes, or pasta sauces. It’s also commonly grilled or pan-fried for a warm and flavorful meal.
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Arseniko Cheese: A Creamy Slice of the Aegean

• What it is & Nutritional Value: Originating from Naxos, it’s a semi-hard cheese made from pasteurised sheep’s milk, sometimes with a small amount of goat’s milk added. It has a creamy, slightly elastic texture and a mild, salty flavour with a hint of sweetness. Arseniko is a good source of protein, calcium, and fat.
• History: Cheesemaking has been a tradition in Naxos for centuries, with Arseniko being a well-known variation. Its origins likely date back to ancient times when similar cheese making techniques were practiced throughout the Aegean region.
• How to enjoy it: Arseniko’s versatility extends far beyond the realm of cheese boards. Grated over pasta dishes like spaghetti, it adds a burst of flavour and richness, while its unique character complements salads, vegetables, and charcuterie beautifully. To create a delightful textural and taste contrast, crumble it over grilled meats.
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Ouzo: The Spirit of Anise

• What it is & Nutritional Value: A clear, anise-flavoured liqueur traditionally produced in Greece and similar to absinthe. It has a distinct licorice aroma and flavour, with moderate alcohol content.

• History: Ouzo’s origin can be traced back to the 14th century, derived from the distillation of grape pomace (skins and seeds) infused with anise. It gained significant popularity in the 20th century and became a signature Greek spirit.

• How to enjoy it: Ouzo is traditionally enjoyed neat or diluted with water and ice. It’s often accompanied by mezedes (small plates) like olives, cheese, and seafood.
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Florina Pepper: A Fiery Gem from the North

• What it is & Nutritional Value: The Florina pepper belongs to the Capsicum genus, boasting a deep red colour when ripe. Its unique elongated shape, often likened to a cow’s horn, sets it apart from other pepper varieties. Beyond its visual appeal, the Florina pepper offers a distinctive flavour profile, characterised by a balance of sweetness and a gentle heat. Additionally, it boasts a crisp texture and a subtle fragrance.
• History: Introduced το Greece from Brazil in the 17th century, various pepper varieties were tested throughout Greece. However, only the fertile soil and specific microclimate of Florina proved suitable for this unique pepper to thrive. Today, the Florina pepper cultivation area is protected by a Designation of Origin (PDO), ensuring the authenticity and exceptional quality of this regional treasure.
• How to enjoy it: The versatility of the Florina pepper shines in various culinary applications. Enjoy it freshly sliced in salads for a vibrant pop of colour and a delightful touch of heat. Roasting unlocks its rich, smoky flavour, making it perfect for appetisers or side dishes. The Florina pepper also finds its way into traditional Greek dishes like stuffed peppers and pies, adding depth and complexity to their flavour profile.
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Tentura: A five centuries old liquer

• What it is & Nutritional Value: Tentura is a liqueur prepared by sweetening and flavouring various types of distilled alcohol with a blend of herbs and spices. Traditionally, brandy from Patras’ wineries served as the base, though rum or grain alcohol are sometimes used as well. The most common flavouring agents include cloves, cinnamon, nutmeg, and citrus fruits, resulting in a warm, aromatic profile with a touch of sweetness.
• History: The origins of Tentura can be traced back to the 15th century, during the Venetian rule of Patras. The name itself derives from the Italian word “tintura,” meaning “tincture,” reflecting its historical association with medicinal elixirs. Over time, Tentura evolved beyond its presumed medicinal roots and became a beloved digestif enjoyed after meals, a symbol of celebration, and a cherished part of Patras’ cultural heritage.
• How to enjoy it: Traditionally, Tentura is served chilled or over ice in a small glass after a large meal. Its sweet and aromatic profile acts as a digestive aid, while its refreshing character provides a delightful end to a culinary experience. However, Tentura’s versatility extends beyond post-meal enjoyment.
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Kalamata Olives: Greece’s Black Treasure

• What it is & Nutritional Value: Hailing from the sun-drenched region of Kalamata, in the southern Peloponnese, Kalamata olives are a crown jewel of Greek cuisine.Hailing from the sun-drenched region of Kalamata, in the southern Peloponnese, Kalamata olives are a crown jewel of Greek cuisine.
• History: The history of Kalamata olives stretches back millennia. Evidence suggests their cultivation in the region dates back to 3000 BC. Throughout history, Kalamata olives have played a significant role in the local economy and have been featured in ancient Greek texts and archaeological findings.
• How to enjoy it: Kalamata olives offer endless possibilities for culinary exploration. Enjoy them whole, pitted, or sliced as a delightful appetizer or snack. They add a burst of briny flavour and a satisfying texture to salads, pizzas, and pasta dishes. Kalamata olives also pair beautifully with cheeses, charcuterie, and dips, creating a symphony of flavours on your plate.
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Mastiha: Taste of the Aegean’s Aromatic Embrace

• What it is & Nutritional Value: The resin sap collected from the mastic tree, native to the Aegean islands, particularly Chios. It has a unique pine-like aroma and flavour and is used in various forms, including gum, powder, and oil. Mastic is known for its digestive and antimicrobial properties.

• History: Mastiha has been cultivated and used in Greece for centuries, valued for its medicinal and culinary applications. Its unique properties were documented by Hippocrates and other ancient Greek physicians.

• How to enjoy it: Mastiha gum can be chewed directly or used in various forms. It’s incorporated into pastries, spoon sweets, liqueurs, and even savoury dishes like stews.
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Flomaria: The Woven Shaped Pasta

• What it is & Nutritional Value: Flomaria are medium-sized, thin pasta strands made with a simple yet flavorful combination of flour from local wheat varieties, fresh eggs, and sheep’s or goat’s milk. This traditional recipe offers a good source of carbohydrates, protein, and essential nutrients.
• History: The art of flomaria making in Limnos dates back centuries. Traditionally, women from the village would gather to knead, roll, and cut the dough together, fostering a sense of community and celebrating the island’s rich heritage. Today, both home cooks and local producers continue to keep this tradition alive, ensuring the continuation of this culinary treasure.
• How to enjoy it: Flomaria’s versatility shines in its various culinary applications. Enjoy it simply boiled and tossed with butter and grated cheese, or incorporate it into soups, stews, and casseroles for a comforting and flavorful meal. Flomaria also pairs beautifully with tomato-based sauces, seafood, and roasted vegetables.
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Avgotaraho: The Greek Chaviar

• What it is & Nutritional Value: Avgotaraho is essentially the cured roe (eggs) of the grey mullet fish. Traditionally, the roe sacs are carefully removed, cleaned, and then air-dried with salt. After drying, the roe is shaped into bars and coated in beeswax for preservation. This process results in a dense, golden-amber bar with a rich, salty, and slightly fishy flavour. Avgotaraho is a good source of protein, omega-3 fatty acids, and vitamins.
• History: The history of avgotaraho in Messolongi is intertwined with the region’s fishing traditions. For centuries, local fishermen have utilised the abundant resources of the Messolonghi lagoons, and avgotaraho production has become a cornerstone of the local economy and culinary identity. Even Lord Byron, the famous English poet, is said to have helped spread the word about this unique delicacy throughout Europe.
• How to enjoy it: While avgotaraho may appear intimidating at first glance, it is surprisingly versatile. To enjoy its full flavour, thinly slice the avgotaraho and savour it on its own with a drizzle of olive oil and lemon juice. Alternatively, it can be grated over pasta dishes, salads, or risottos for an added layer of richness and umami complexity.
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Paximadia: The Crunchy Bread

• What it is & Nutritional Value: Twice-baked rusks originating from Crete, made with barley flour, water, yeast, and sometimes sesame seeds. They are hard and crunchy with a mildly sweet taste and offer sustained energy due to their complex carbohydrates.

• History: Paximadia were a traditional food for Cretan travellers, perfect for long journeys and storage as they can last for months. They were often dipped in water, wine, or milk for consumption.

• How to enjoy it: Cretan paximadia can be enjoyed dipped in water, milk, or coffee for breakfast, crumbled into salads, or used as a base for desserts with honey and fruit.
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Macedonian Halva: A Semolina Symphony of Sweetness

• What it is & Nutritional Value: A dense, semolina-based halva variety originating from Macedonia, Greece. It is made with semolina, sugar, butter or oil, and often flavoured with nuts, spices, or chocolate. Halva is rich in carbohydrates and fats, offering a good source of energy.
• History: Halva has been enjoyed in Greece for centuries, with variations found across different regions. Macedonian halva is known for its semolina base and distinct texture.
• How to enjoy it: Macedonian halva can be enjoyed on its own as a sweet treat, crumbled over ice cream, or incorporated into desserts.
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Kozani Crocus: The Saffron Jewel of Greece

• What it is & Nutritional Value: The dried stigmas (threads) of the saffron crocus flower, cultivated primarily in the Kozani region of Greece. Saffron is known for its intense colour, aroma, and flavour, and is considered the most expensive spice globally. It has potential health benefits but should be consumed in very small quantities due to its potency.

• History: Saffron cultivation has thrived in Kozani for centuries, with its unique quality and controlled production earning it Protected Designation of Origin (PDO) status in the European Union.

• How to enjoy it: Due to its high cost, Kozani crocus is used sparingly. A few threads can add vibrant colour, aroma, and subtle flavour to rice dishes, stews, soups, and desserts.
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Oregano: The Fragrant Essence of the Mediterranean

• What it is & Nutritional Value: Α member of the Lamiaceae family, is a small, bushy perennial with greyish-green leaves. Greek oregano packs a punch in terms of both flavour and aroma. It’s a good source of vitamin K, essential for blood clotting and bone health, and also contains antioxidants and anti-inflammatory properties which are beneficial for overall health.
• History: The story of Greek oregano stretches back millennia. Evidence suggests its use in Greece dates back as far as 3500 BC, with its presence documented in ancient texts and archaeological findings. It wasn’t just a culinary companion; it held significance in religious ceremonies and was even used for medicinal purposes.
• How to enjoy it: Sprinkle it fresh over salads, grilled meats, and vegetables for a burst of flavour, or infuse olive oil with its aroma for a versatile condiment.
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Syglino: A Smoked Savoury Bite

• What it is & Nutritional Value: Syglino is traditionally made from selected cuts of pork, often the shoulder or leg. The meat undergoes a two-step process: first, it’s cured with salt and spices like cinnamon, cloves, oregano, and pepper, infusing it with flavor and aiding preservation. Then, the pork is smoked over aromatic woods like sage, which imbues it with a rich, smoky aroma and a distinctive flavor profile.
• History: The origins of Syglino can be traced back centuries, likely arising from the need to preserve meat in the absence of refrigeration. The harsh Mani climate posed a challenge for long-term food storage, and smoking emerged as a practical solution.
• How to enjoy it: Syglino’s versatility shines through various culinary applications. Enjoy it thinly sliced as an appetizer with a drizzle of olive oil and lemon juice. Crumble it over salads for a burst of savory umami flavor. It also pairs beautifully with beans, lentils, and stews, adding depth and complexity to their taste profile.
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Have a look here in our guide on Greek Cusine,  to see how these products in practice!

3. Where to buy the best Greek products, in the UK

If you are tempted to try authentic Greek food products, here are the best Greek Deli shops in the UK:

• Fratelli Greci Finest Foods

A friendly, comfortable environment where customers buy, try and get to know quality delicatessen foods from Greece but also well known foods and drinks from all over the world. The only deli shop of its kind with top quality foods, wines and coffee from their origin of production.

Contact Information:

• +442077242021
•  info@fratelligreci.com
• 26 Seymour Pl, Westminster, London
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Kamari

Specialising in supplying authentic Greek food products in Crystal Palace (South East London), and, they deliver high quality authentic Greek products to the community. Their customers can also enjoy a delicious choice of takeaway hot and cold refreshments with Greek flavours.

Contact Information:

• +4407494446469
• info@kamari.london
• 25 Westow Street, Upper Norwood, London

Ormos Food & Drinks

Online delicatessen and one-stop-shop for the finest Greek delicacies, reflects their long-lived vision for sharing their love and knowledge for authentic Greek foods and exquisite flavours of the most authentic recipes. The Ormos Foodhall experience is rooted in convenience and reliability as well as authenticity, and high quality of products and service.

Contact Information:

• +0202005037
• info@ormostrades.com
• 35 Grafton Way, W1T 5DB, London

BAKALIKON e-shop

Bakalikon strives to support our clients’ needs and improve our services daily, providing customer-centric services. After spending years travelling around Greece, Bakalikon has brought artisanal products from Greek local producers. They see their customers as guests to our trip into exclusive Greek flavours and aromas

Contact Information:

• +07568212854
• info@bakalikon.com

Houmeli: Cretan Thyme and Pine Honey Fusion

Discover a symphony of natural flavours and captivating aromas that effortlessly transport you to the breathtaking Selakano forest in eastern Crete.

Contact Information:

• info@houmeli.co.uk
• www.houmeli.co.uk

4. A Culinary Adventure Awaits!

Greece’s food scene is a vibrant tapestry woven from tradition, fresh ingredients, and a deep respect for the land. From the savoury depths of Syglino to the sweet charm of Syglino, each bite offers a unique experience and a glimpse into the rich culinary heritage of this captivating nation. So, embark on your own Greek food adventure, explore the diverse flavours, and discover the stories behind each dish. Your taste buds will thank you.

Check here our travel guides to Athens, Thessaloniki, Crete, Santorini, Nafpaktos, Ioannina and Mykonos!