The secrets for Greek Food Culture
Greeks, the champions of olive oil
Extra virgin olive oil slowly receives cult status around the world as the miraculous component of the Mediterranean diet and the Greek food culture. More and more scientists prove its medicinal benefits through researches proving that EVOO helps prevent diseases like Alzheimer’s, diabetes and cancer.
At the same time, olive oil sommeliers highlight the gustatory profiles of premium extra virgin olive oils according to the olive variety and the terroir, just like wine sommeliers do with wine. Together with talented chefs, they help create exquisite dishes of haute cuisine.
Feta cheese is probably the most well known Greek product, made even more famous recently with this baked feta pasta recipe going viral on social media. Feta has also received Protected Designation of Origin (PDO) status in the EU. Among other specifications, it is implied that, in order for a white brined cheese to be called feta, it must be produced in Greece only (bye, bye danish feta) and be part of the Greek food culture. In addition, it has to be made exclusively from sheep’s milk or a mix of sheep’s and goat’s milk. On top of this, only from Greek breeds of animals grown in certain Greek regions, fed on their natural flora. Pretty specific, eh?
Feta has been made in Greece since antiquity, and proof for that can be found in ancient Greek literature. According to the myth, the “first” cheesemaker is referred back in 8th c. BC, in Homer’s Odyssey. The giant Cyclops, Polyphemus is considered the accidental “father” of homemade feta.
The story describes that, as Polyphemus transported the milk collected from his sheep in animal skinbags, one day he realized that the milk had curdled and had taken a solid, tasty and conservable form, probably the forerunner of feta.
Ikaria island is a “blue zone”, where people live to be more than 100. Locals practice Ikaria’s longevity secrets for ages. Do you want to know them?
These islanders have a very different perception of time. From the moment you land on the island you experience Ikaria’s motto: “Don’t stress if there’s no reason to”. People here have a very relaxed lifestyle and take their time to do things, not rushing to squeeze errands into a day. They meet up with friends to drink wine, chat and play games, while they keep very close family ties. Ikariots, no matter their age, they keep being active in their communities, which gives them energy and a sense of purpose.
Most of them grow fruit and vegetables in their own garden and reap the benefits of Mediterranean diet and nourish the Greek food culture. They eat less meat and sugar, enjoy Ikaria’s plant-based food, drink a lot of herb teas, consume tons of olive oil and never skip their daily ritual, a cup of Greek coffee after their mid-afternoon siesta.
The highlight of social interaction and unity you will ever experience in Ikaria is its famed “panigyria”. These are long-lasting Greek traditional feasts to celebrate Saints and involve lots of local food, copious amount of Ikarian wine, music and dance till the day after.
Chios is a Greek island in the north-eastern part of the Aegean sea, that has a world exclusivity. Its the only place on the planet were the precious masticha is produced from the resin of the mastic tree. Although native mastic trees can be found around the Mediterranean, only in Chios mastic trees ooze their beneficial “teardrops”, while attempts to grow it elsewhere in the world never succeeded.
Mastiha is the first natural gum ever existed, therefore gifted its name to the word “masticate”. Known for its medicinal and gustatory properties since ancient times, mastic crystals can be used to add a Greek flavour in your desserts and mastic liqueur to make cocktails or drink as an after-dinner digestive as part of the Greek food culture.
Mastiha has a very distinctive taste and is a great food souvenir from Greece to bring back home. Join our Greek food tour to learn more about it and of course to taste it!
The Saint of lost things and his cake
Did you know that Greece has its own “Lost & Found” food? Yes, it’s called Fanouropita and it’s part of the big list of Greek food culture.
Fanouropita is a Greek vegan cake (or Greek fasting cake). Made with olive oil and no dairy at all, it is baked to celebrate Saint Fanourios. The celebrated patron saint of “revelations” is believed to help you find your lost belongings. His name comes from the Greek verb ‘fanerono’ which means to reveal. Disclosures might also have a metaphorical meaning, so for example, singles may bake a cake in his name in hope of finding love soon.
Back in 1957, during the International Trade Fair in Thessaloniki, Nestle company was introducing a chocolate beverage produced instantly in a shaker. One of the employees wanted to have his regular instant coffee but could not find any hot water, so he mixed the coffee with cold water in the shaker.
This is how Greek frappe was invented, accidentally and out of need. This foamy cold drink quickly became a massive hit all around the country. Locals made this Greek coffee with water and ice cubes, (sugar and milk) and sip it with a straw. Frappe now has been replaced with the most popular cappuccino freddo and freddo espresso, but Greeks still enjoy them with the same pleasure!
If you’ve ever been to Crete, one thing you still remember is for sure the burning shot served to you by locals for welcome. Raki or tsikoudia is a Greek alcoholic drink made on Crete by distilling grape pomace. But it means much more than that. Raki incorporates the Greek hospitality in a glass and is a way to communicate and break the ice.
If a Cretan is happy to see you, you will know; he will invite you over for a shot glass of raki, and treat you with a lot of Cretan food. Be aware: you’ll probably end up drinking more than one, chatting and laughing all night. In Cretan restaurants, tsikoudia is offered for free at the end of your meal with fruit or sweets, as the owner’s thank you note for being a guest.
A must do when visiting Crete during fall, is to join one of the “kazanemata”. These are big feasts set up in most villages to celebrate the making of the new tsikoudia and part of the Greek food culture. To better enjoy it, Cretans even created the “ten commandments” of raki:
“The first glass (of raki) brings appetite, the second health, the third joy, the fourth happiness, the fifth excitement. The sixth brings chatter, the seventh fight, the eighth the police, the ninth the judge… and the tenth, funeral”.
Whether you’re enjoying a simple dish of olives and feta or partaking in a festive feast, Greek food invites you to savor not just the flavors but the stories and traditions behind them. It’s a cuisine that celebrates life, family, and the enduring pleasure of good company.