Top 100 Greek Foods

This cheese has been produced on the island of Naxos in the Cyclades for at least a century. Graviera Naxou is made from pasteurised cow milk or a mixture of sheep milk and a maximum of 20% goat milk. It has a thin rind and a light yellow, compact interior filled with small holes. Graviera Naxou is a hard table cheese with a refreshing taste and light aroma. It has a maximum moisture content of 38% and at least 40% fat content. The milk used for its production comes from breeds that are traditionally raised on the island, which feed on a diet of local plants and herbs that give their milk a unique flavor. It can be sliced and served as an appetizer, fried and eaten as a snack, or grated over pasta. Expand

Trigona panoramatos is a traditional sweet pastry originating from the outskirts of Thessaloniki. These crispy and buttery triangular (cone-shaped) phyllo pastries are typically soaked in syrup and filled with creamy custard. The custard is usually made with a combination of egg yolks, flour, butter, milk, sugar, vanilla, and heavy cream. The phyllo triangles are baked until golden brown, dipped in cold syrup consisting of sugar and water, and then filled with the chilled custard. Trigona is often garnished with chopped nuts before consumption. Expand

This cheese has a long history, and it is the best-known Greek graviera cheese. It is produced using traditional methods and ripened in facilities in Hania, Rethymnos, Iraklion, and Lasithio prefectures on the island of Crete. It is traditionally produced from sheep milk or from a mixture of sheep milk and a maximum of 20% goat milk. These goats and sheep wander freely on the green pastures of the island, and their diet is based on local plants, which give their milk a special quality that is expressed in this exceptional cheese. It is a hard table cheese with a light yellow color and firm texture. Its taste is slightly sweet and nutty. This cheese matures for 3 to 5 months before being put on the market. It is the most popular Greek cheese next to feta, and it can be found almost anywhere outside of Greece's borders. It can be served as an appetizer or grated and used in salads or soups. Expand

This is one of the most famous Greek cheeses. It has been made in Western Macedonia, Epirus, Aitoloakarnanina, Evrytania, and in western mainland Greece since the 1960s, which makes it one of the newest cheeses on the Greek market. It is a hard table cheese usually made from sheep's milk or a mixture of sheep's and goat's milk. Kefalograviera got its name after two cheeses because it's a cross between Kefalotyri, a salty, intensely flavored cheese, and the mellow Graviera cheese. It is sold in wheels or wedges, and is easily identified by its firm texture and light brown rind. Statistics show that it is becoming one of the most widespread cheeses in Greece, with annual production of around 3,000 tons. Kefalograviera is a hard table cheese that is often used to prepare a popular Greek fried cheese dish called saganaki.Expand

Metsovone is a hard or semi-hard smoked table cheese, produced from cow's milk or alternatively with a mixture of cow's milk with up to 20% sheep’s or goat’s milk. It has been made in the Metsovo mountain region for more than 50 years from locally reared animals' milk. During the manufacturing, it is put in cylindrical molds that are placed in cold water to make the cheese more compact and afterwards placed in pickle. After the drying, the maturation lasts, at least, three months. Finally, it is smoked for a couple of days. It has a textured paste and a slightly yellow rind. The taste is rich, slightly salty and spicy, with a dried fruit aftertaste. It can be enjoyed both raw and cooked and is a regular ingredient in quiches or pizzas. It is an excellent appetizer to serve with a glass of ouzo or wine.Expand

Saganaki is a highly popular Greek appetizer where various vegetables, meats, or seafood such as shrimp or mussels are wrapped in cheese, then pan-fried or seared. The cheese can also be prepared on its own, without any accompaniments. It is then pan-seared until it develops its distinctive golden crust, and served in the so-called sagani, a small, two-handled pan in which it was fried. In the past, the word saganaki referred to a method of spicing up the local cheese by Greek peasants, who would pan-fry different varieties of cheese such as feta, kashkaval or manori. While regional variations of the dish include the use of formaela cheese in Arachova and halloumi in Cyprus, the cheese used in a typical Greek saganaki is usually graviera, kefalograviera, kasseri, kefalotyri, sheep's milk feta or any other firm cheese that melts well without losing its shape. Saganaki is sometimes enlivened by a splash of traditional Greek spirits like Metaxa brandy or Ouzo, an anise-flavored aperitif. Outside of Greece, particularly in the US, saganaki is typically flambéed at the table, and this flaming culinary showmanship is a tradition which reportedly first started in Chicago's Greektown. When the lighter comes out to ignite the pan, one can often hear "Opa!", the Greek expression for joy. After cheering, the diners usually cut off chunks of cheese that are crispy on the outside and soft and runny on the inside, and then sprinkle their saganaki with lemon juice, savoring it with some freshly baked pita bread.Expand

Grilled lamb chops are a traditional Greek dish that is popular throughout the country and usually enjoyed as the main course. Lamb chops are usually marinated in various combinations of olive oil, lemon juice, and a variety of fresh herbs before they are grilled on traditional charcoal barbecues. They are commonly paired with potatoes, salads, or the creamy and refreshing tzatziki sauce.Expand

This white, soft, brined cheese is made from fresh sheep milk or a combination of sheep and goat milk taken from breeds that graze freely on wild grasses on the island of Lemnos in the northern Aegean Sea. The method of production is quite similar to that of traditional feta cheese, with one significant difference that also gave this cheese its name. According to the traditional method, the curd is put in a kalathaki ("small basket") for draining and organic acidification, during which time the cheese acquires its characteristic cylindrical shape. Later, the baskets are submerged in brine to mature for at least two months. While it is similar to feta in texture, Kalathaki Limnou has a milder, pleasant flavor. Its taste can be described as salty and slightly acidic. It is usually consumed as a table cheese served with fruit, but it can also be used in a variety of traditional Greek dishes, Greek salad, or as a substitute cheese for saganaki.Expand

Antikristo is a traditional technique of cooking meat on Crete. A young lamb (or a goat, on rare occasions) is cut into four pieces (called goulidia), salted, then placed on big wooden skewers that are arranged around the fire in a circular formation, taking into consideration the direction of the wind, the intensity of the fire, and the distance between the fire and the meat. This process lets the meat cook in its own fat and salt with the heat coming from the flames instead of coals. The name antikristo means across the fire, describing this unique technique. The meat is slowly cooked, sometimes up to 6 hours, and it develops different flavors in the process. In the past, antikristo was common in the villages of Psiloritis mountain, but nowadays it can be found anywhere in Crete. Traditionally, it's prepared and cooked exclusively by men, most often shepherds.Expand

Sakellaropoulos Organic Farms is a family-run estate in Greece, located in the region of Sparta, Laconia, at the foot of Mount Taygetos. Founded in 1992, the farm has been fully dedicated from the beginning to organic olive cultivation and the production of high-quality goods — primarily olive oils and table olives.

What sets them apart is their focus on a single estate model, meaning that the entire production takes place on their own land, under their direct supervision, without sourcing or purchasing olives from outside. Their oils are exclusively organic, often monovarietal, with an emphasis on local olive varieties such as Koroneiki and Kalamon. They are known for their innovative fermentation techniques and for blending science with tradition, working closely with universities and nutritionists to develop functional products with scientifically proven health benefits.Expand

Terra Creta is a renowned Greek producer of extra virgin olive oil with a rich tradition and a clear vision - to combine top quality, innovation, and sustainability. Located on the island of Crete, a region known as the cradle of olive cultivation, Terra Creta leverages the natural Mediterranean conditions and authentic olive varieties like Koroneiki to create oils with distinct, complex aromas and outstanding sensory qualities.

Their production approach blends modern technology with traditional methods, with a special emphasis on preserving the nutritional value and organic properties of the olives. In addition to top quality, Terra Creta is committed to sustainable development and environmental protection. Their olive groves are maintained with minimal impact on nature, using eco-friendly practices that respect biodiversity and support the local community.

Thanks to this philosophy, Terra Creta has won numerous international awards and recognitions, becoming a symbol of Greek excellence in the world of olive oil. Their dedication to quality and nature makes them a trusted choice for anyone seeking authentic and high-quality Greek olive oil.Expand

Estate Argyros is a family-owned winery on the island of Santorini, founded in 1903 in the village of Episkopi Gonia, in the heart of the island’s volcanic wine-growing zone. The estate covers more than 120 hectares of vineyards, making Argyros one of the largest private vineyard owners on Santorini.

Most vines are 70-100 years old, while some parcels of Assyrtiko exceed 150-200 years, resulting in extremely low yields but grapes of remarkable concentration and purity. The terroir is harsh and distinctive - volcanic, rocky and sandy soil with almost no organic material, naturally protecting the vines from disease and allowing them to remain ungrafted on their original rootstock.

The traditional training method known as kouloura, where the vine is shaped into a basket, protects the grapes from strong winds and intense sun. The winery is especially devoted to the native variety Assyrtiko, which here expresses a unique combination of salinity, minerality and sharp linear structure.

Argyros combines minimal intervention in the vineyard with precise winemaking, preserving both varietal character and terroir expression. Their dry Assyrtiko wines are known for high acidity, tension and exceptional aging potential.

The estate also produces other indigenous varieties such as Aidani and Mavrotragano. A signature of the winery is Vinsanto, a traditional dessert wine made from sun-dried grapes and aged for years in oak barrels, resulting in deep complexity and richness.Expand

Kyklopas is a family-owned olive mill located in northern Greece, specifically in the region of Makri in Thrace, an area known for its unique agroclimatic conditions and exceptionally high-quality olives. This region has a long-standing tradition of olive cultivation, and that knowledge and experience have been passed down through generations of the Kelidis family.

The mill was established in the early 1980s and has since grown into one of the most respected producers of premium extra virgin olive oil in Greece. Kyklopas combines traditional methods with modern technology to extract the maximum flavor, freshness, and nutritional value from the olives. Special emphasis is placed on early harvest and fast cold extraction, which help preserve a high level of polyphenols and complex aromas—often characterized by notes of artichoke, almond, green tomato, and wild herbs.

Sustainability, full control over the production process, and meticulous attention to detail make Kyklopas a recognized name in the world of premium olive oil.Expand

Ellora Farms is a premium olive oil brand developed by Ellora Fine Foods, built on a model that connects traditional Cretan olive cultivation with modern standards of traceability and quality control. The brand sources its oils exclusively from Crete, focusing on three key areas: Single Estate Kolymvari, Messara, and Sitia, each representing a distinct olive-growing environment.

Kolymvari, located in the Chania region, is influenced by coastal conditions that tend to produce balanced and aromatic oils. Messara Valley, one of the largest agricultural zones on the island, is known for its warmer climate and consistent olive yields, contributing to fuller and more structured profiles.

Sitia, in eastern Crete, is associated with PDO-certified oils and a long-standing reputation for quality, often linked to a more refined and stable character. By separating production into these defined estates, the brand avoids blending across regions and maintains a clear connection between origin and flavor. Each batch is produced using cold extraction shortly after harvest, which helps preserve natural antioxidants and aromatic compounds.

A central feature of Ellora Farms is its traceability system, where every product includes a lot number that allows detailed tracking of origin and production data. This approach provides a level of transparency that is not standard across the olive oil category.

The oils are primarily made from the Koroneiki variety, known for its high phenolic content and characteristic sensory profile. In tasting terms, they typically show fruitiness with notes of green olive and herbs, supported by moderate bitterness and a peppery finish.

The brand also emphasizes low acidity levels, aligning with higher quality standards within the extra virgin category. Beyond production, Ellora Farms highlights sustainability and responsible sourcing, aiming to preserve soil health and long-term agricultural viability. Their portfolio includes both conventional and organic oils, as well as PDO-certified options tied to specific regions.

Although the production is rooted in Crete, the company operates internationally, positioning itself within premium retail markets. Overall, Ellora Farms represents a structured approach to olive oil production where origin, process, and transparency are central to the identity of the product.Expand

Kidonakis Bros, operating under the Oleum Crete brand, is a family-owned producer based in southern Crete, with roots in the Messara region. Established in 1983 in Tympaki, the company focuses on the cultivation and processing of the Koroneiki olive variety, which is well adapted to the island’s climate and soil conditions.

Their production is centered on extra virgin olive oil, combining traditional harvesting practices with modern extraction technology to preserve the integrity of the fruit. The process is closely monitored from grove to bottling, ensuring consistency in quality and traceability.

Their oils are typically characterized by low acidity and a notable concentration of polyphenols, resulting in a balanced profile with fresh, fruity notes and a mild bitterness. In addition to standard lines, the company produces limited batches such as early harvest and organic oils sourced from selected groves in the Messara plain.

Kidonakis Bros operates certified facilities aligned with international food safety standards, reflecting a structured production approach. Over time, their oils have gained presence in export markets and have been recognized in various international quality competitions.

The overall identity of the company is built on linking regional origin, controlled production, and a consistent sensory profile typical of Cretan olive oil.Expand

Elli's Farm is a family-run producer based in Agia Varvara in the Heraklion region of Crete, focused on olive oil production rooted in local agricultural tradition. The farm is operated by Elli and Myron, who manage their own olive groves in central Crete, where the Koroneiki variety thrives under favorable climatic and soil conditions.

Their core product is extra virgin olive oil produced in limited quantities, with an emphasis on quality control throughout the entire process from harvest to bottling. Olives are typically hand-picked and processed shortly after harvest to preserve freshness and maintain low acidity and stable chemical composition.

The portfolio includes the Eliama line, featuring both standard premium oils and versions with elevated polyphenol content, offering a balanced sensory profile with notes of fresh fruit, moderate bitterness, and a mild peppery finish. Production is based on sustainable practices, often aligned with organic farming principles, and relies on mechanical extraction at controlled temperatures to protect the oil’s natural characteristics.

The company also applies modern storage methods, such as keeping the oil in inert conditions, to maintain its stability and shelf life.Expand

Castellia Olive Oil is a small-scale olive oil producer based in the Heraklion region of Crete, operating within a family-run model rooted in local olive-growing traditions. The brand focuses on the production of extra virgin olive oil, primarily using local varieties such as Koroneiki, which is well adapted to the island’s conditions and known for its consistent quality and defined aromatic profile.

Production combines traditional cultivation practices with controlled processing techniques to maintain both authenticity and product stability. The oil is obtained through mechanical extraction, with careful handling of the olives to preserve freshness and minimize oxidation. This approach results in oils with low acidity and a clean, structured profile typical of high-quality extra virgin olive oils.

In sensory terms, Castellia olive oil generally shows pronounced fruitiness, accompanied by green and herbal notes, along with balanced bitterness and a moderate pungency. These characteristics reflect both the variety used and the specific terroir of the Heraklion area.Expand

Ziro Sitia is an olive oil producer based in the Sitia region on the eastern part of Crete, an area known for its Protected Designation of Origin status for olive oil. Established in 2014, the company focuses on the production, processing, and distribution of extra virgin olive oil with a strong emphasis on quality and regional identity.

Its oils are primarily made from the Koroneiki variety, which is well adapted to the local environment and known for its stable composition and aromatic potential. The olives are cultivated in the Ziros area, within the Sitia Geopark, where specific climatic and geological conditions influence the character of the oil. Production is carried out in limited quantities, with careful harvesting practices often taking place early in the season to preserve both aromatic intensity and nutritional value.

The olives are processed shortly after harvest through cold extraction, reducing oxidation and maintaining freshness. In sensory terms, Ziro olive oils typically show pronounced fruitiness, balanced bitterness, and a clear pungency, with aromatic notes that may include fresh grass, artichoke, and green fruit.Expand