The multidimensional value of tomato

The Greek agricultural sector has always been the cornerstone of the national economy.Tomato is not merely an integral element of the Mediterranean diet– it is a key driver of the Greek economy in general and of the economy of specific regions such as Central Macedonia, Thessaly and Peloponnese. Its cultivation represents a high percentage of the primary agricultural sector and it remains, consistently, among the country's top exported agricultural products, especially in high-demand markets, such as the UK, France, Germany, as well as in Greek Diaspora communities across the globe.

Notably, tomato serves as a vital raw material for the food industry and the production of sauces, juices and a wide range of derivative products. The multidimensional value of tomato is also evident in the creation of thousands of jobs, employing workers across all stages of the agriculture production chain.

An integral part of the Mediterranean diet

In 2010, the Mediterranean diet was inscribed on UNESCO’s Representative list of Intangible Cultural Heritage of Humanity, as it represents a living cultural practice. The Mediterranean diet promotes longevity, reflects traditional cooking practices and culinary techniques, emphasizes sustainability through the use of seasonal local and unprocessed products.

Tomato is one of the core ingredients of the Mediterranean diet, valued both for its exceptional nutritional profile, as well as its culinary indispensability. It is rich in vitamin C, potassium, fiber, and has been associated with reduced risk of cardiovascular disease and certain types of cancer. Furthermore, the tomato is deeply embedded in the daily Mediterranean diet, with its most famous culinary uses including the Greek (xoriatiki) salad, Gemista, stuffed with rice, and as a base for various tomato sauces used in multiple traditional dishes. Due to its wide range of culinary uses, the tomato reflects its everyday presence in Mediterranean life.

From Traditional Farming to Entrepreneurial Innovation

Today’s engagement in the agricultural sector must be distinguished from the “traditional farming way of life” of the past centuries. Agriculture, in the early years of the modern Greek state, was primarily a rural activity, carried out by small-scale farmers, who cultivated their small plots of land for family and local consumption, having no formal business plan. In contrast, today, tomato cultivation has broken these boundaries, evolving into a professional business activity for passionate connoisseurs of the rich Greek land, who operate across large geographic areas and apply modern agricultural expertise.

Greek tomato cultivation has embraced modernization, without losing its quality. Modern cultivation of products does not solely depend on traditional methods and manual labour. The process is now fully modernized and equipped with advanced machinery, innovative production methods and techniques, as well as systems for sorting and distribution, extending from the primary to the tertiary sector of production. These methods also reduce vulnerability to unpredictable weather conditions, which has always been a challenge in agricultural production. Despite the use of modern methods, Greek producers maintain products purity: careful harvesting and processing, precise management of temperature and humidity and the advanced cleaning and storage systems, contribute to avoid chemical preservatives, artificial colours and the loss of their freshness. However, manual labour remains an integral part of the agricultural production sector, ensuring high-quality and essentially expressing producers' deep love for the land.

Agriculture in Motion

Today, a Greek family, in Giannitsa, in Central Macedonia, has chosen to devote themselves to the treasures of Greek agricultural production: the tomato. Apostolos Kazakis tells us his story, on how the spirit of agricultural production and processing and the love for the goods of the land has been instilled in him from a very young age. «My grandfather began in 1942, being a small-scale traditional distiller. Then my father took over, and since 2000, I have been carrying on the Kazakis family tradition». Despite the prevailing shift towards modern urban lifestyles and careers, Greek families, such as the Kazakis family, chose to remain dedicated to agriculture. « I grew up to love our family’s tradition in the agricultural field. It's a demanding job, I used to spend most of my time growing up in our facilities, observing closely the production process ». When asked, what makes this product stand out, he referred to their cultivable lands, which produce a pure product, without preservatives, made with new methods but with old « know-how» and experience. This expertise was recognised, by receiving the Authentic Greek Taste Award, in 2022, established by the globally recognized organization Greek Taste Beyond Borders GTBB. 

Apostolos’ family is one of the many Greek families, maintaining the agricultural sector of Greece, with hard work, patience and commitment to their product and their tradition. They have promoted their products in the traditional way: word spread from one person to another and recently through social media, establishing their presence, not only in Greece but worldwide. Apostolos’ products have crossed borders, reaching German, Polish, French and especially Greek Diaspora consumers. He talks about this expansion as a touching moment, being only the beginning of spreading Greek tradition and flavour across the globe.

Athanasia Santikou [written during her internship at the Department of Digital Communication of E1 Directorate for International Public Relations]

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Very few products are so linked with a place’s history and culture as olive oil and olive trees are regarding Greece’s cultural heritage. Endowed with strong symbolism through mythology and religion but also associated with gastronomy and a healthy diet, olive tree and its products are certainly a unique component of Greek and Mediterranean culture in general.

From the olive wreath -the olive leaf crown (kotinos) awarded to the ancient Olympic Games winners- to Plato’s olive tree, under which the famous Greek philosopher taught his students 2,400 years ago or to the healing properties of olive oil mentioned by Hippocrates, this sacred and eternal tree has been praised since antiquity. During war the messengers requesting truce were holding an olive branch as symbol of piece, while “iketes” citizens who had committed serious offences and who sought asylum at the altar of a particular god, carried also an olive branch.

The discovery of petrified olive leaves in Santorini of an estimated 50.000 to 60.000 years of age as well as archeological findings from the Minoan Palaces in Crete proving olive oil’s role in the Minoan civilization, illustrate the long-lasting role of this “blessed fruit” in the Greek civilization. The myth that Athenians chose goddess Athena over Poseidon because she offered them as a gift the olive tree, a source of life that would provide them with food is a well-known Greek ancient myth.

Greek olive oil is of supreme quality and its uniqueness lies, to a great extent, in the climate that the olives are cultivated in. Like wine, which absorbs the aromas from other elements it comes in contact with, the olive oil too is influenced by its surroundings. About 65% of Greece’s olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean and the Ionian Islands. Natural fertilizers are also considered to be a key ingredient. Olive trees can survive without constant irrigation, they complete their own growing cycle and are quite resilient to climate change.

The olive harvest process

The making of the olive oil in Greece is a fascinating process and the olive harvest is considered an important time of year. In the past but also nowadays olive harvest has been an activity mainly carried out by families as many olive groves are maintained for personal use. Of course, big agricultural units exist equally applying modern techniques, when it comes to olive harvest, production of olive oil and promotion activities.

Traditional harvest process begins with collecting olives by hand to ensure that no damage is done to the tree and to the olives after placing long nests on the ground around the trees. The olives are then placed in large sacks and transported to an olive press where they are laid on a conveyer belt, washed and separated from the leaves. In ancient and old times, the olive oil press consisted of two millstones, put in motion by large wooden handles pushed by men or donkeys, pressing the olives and turning them into paste and then into oil.

Today electrical machines are used to shake down the trees and the millstones have been replaced by modern mechanized presses, although some olive presses still use the stone-grinding method with the only difference that movement of the mills is now electricity powered. The pressed by stone is considered to create a more complex and healthier end product because this centrifugal action maintains the vitamins and the phyto-antioxidants.

Traditional olive harvest has also been included in agrotourism as it is a perfect interactive holiday choice and over the years olive harvest activities have become a popular trend in Greece for outdoor enthusiasts. This a perfect opportunity to witness the whole harvest process and to master age-old harvesting techniques. Visitors are participating in olive collection and they can watch the liquid gold tickle down the pipes harvesting the fruit of their labor.

Greece as an olive oil producing country

Greek olive oil products are considered top quality worldwide. They are cultivated in the country’s ideal climate and soil varieties. An 80% of Greece’s olive oil is extra virgin, which is the top-ranked classification category in the world. There are literally hundreds of local varieties and tastes, including a number of organic producers which are positioning in the global high-value market with specialty and luxury oils.

According to International Oil Council, estimates for the 2023/2024 period in terms of olive oil production, Greece ranks in fifth place worldwide and third at European level. There is still room for branded Greek olive oil to grow. As the fifth largest producer worldwide, Greece provides around 10% of global olive oil supply. And, yet, the country claims only 2-3% of the branded olive oil market internationally, with a large proportion of annual production exported in bulk. Industry experts estimate that exports of branded Greek oil could increase as much as 20% over the next 2-3 years.

Τhe quality of Greek olive oils has consistently garnered international acclaim. At the 2024 NYIOOC World Olive Oil Competition, Greek producers earned 56 awards from 108 entries, despite facing the worst harvest in a decade. Produced mostly from small, family-owned olive groves, 80% of Greek olive oil is extra virgin and 17 regions of the country have PDO certification for their olive oil.. Its most notable varieties are Koroneiki and Kalamata, which produce oils with unique flavor profiles.

Many Greek producers still follow traditional production methods that have been passed down from generation to generation, such as harvesting olives by hand or cold pressing. Additionally, many of them have incorporated sustainable agricultural practices and ecological growing methods to preserve the land and the quality of their oils.

Looking ahead, Greek olive oil experts anticipate both challenges and opportunities. Factors such as climate change and evolving production and export models are expected to influence the sector. However, there is optimism that by focusing on high-quality production, Greek olive oil can continue to captivate consumers worldwide with its distinctive flavors.

Greek Olive oil and oleaginous products are amongst the most famous agricultural products of the country while the mainly small sized but dynamic Greek companies are investing time, effort, resources and creative thinking into making the best usage of their product. Using innovative farming techniques but also modern marketing tools reinforcing their product’s aesthetic appeal Greek companies are trying to gain their position in the global market. Τhe “Art of Greek Olive Oil” is gaining a lot of ground internationally, with remarkable reactions from consumers and businesses, but also with an array of awards won in international competitions for the quality of Greek products and their sophisticated packaging.

Apart from olive oil, olives themselves can be consumed as snack or be used in salads, breads, pies or sauces as table olives. In this case different varieties of olives such as black Kalamata olives or juicy Amfissas olives are used. Olive oil is also used in soap manufacture as base for soap, since the antiquity. Olive oils soap is very mild, long-lasting and helps retain moisture and elasticity even in the most sensitive skin type. Olive oil has also been used as a base for making perfumes due to its tendency to last longer on the skin.

Even the residues that are left after the olive oil extraction process in solid and liquid form like paste, pomace oil or kernel wood can be used as an animal feed supplement, natural organic fertilizer or solid biofuel for energy production. It is by no means accidental that olives are praised as a “blessed fruit”!

Mediterranean Diet

Greek olive oil is the basis of the Mediterranean Diet. As the main ingredient of every recipe found in Greek traditional cuisine, olive oil plays a dominant role in Greek nutritional habits. Greek olive oil is known worldwide for its purity, exceptional taste and high nutritional value. Besides, extra virgin olive oil is a superfood. Studies have shown that olive oil is the healthiest product among vegetable oils. It is loaded with antioxidants and protects from various diseases, therefore essential for a balanced diet! Many Greek olive oil products from various regions of the country have been registered as protected designation of origin (PDO) or protected geographical indication (PGI) the EU’s recognition system for high quality agricultural products.

Read more on GNA:

It’s a Fact: Greek Olive Oil is an Art
Taste the unique "Greek breakfast"
University of Athens Online Courses on Mediterranean Diet

I.E. 

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Regarded as one of the healthiest diets in the world, Greek cuisine is defined by the country’s geography and the seasons, but also by the culture and history, the traditions, habits and religion. Influenced by various cultures over the centuries, Greek cuisine has been beautifully shaped into a unique mosaic of flavors and aromas!

Evoking a strong sense of place, Salt of the Earth. Secrets and Stories from a Greek Kitchen by Carolina Doriti, aims to introduce food lovers to the secrets of Greek cuisine, offering them the chance to explore indulging Mediterranean dishes against the irresistible backdrop of the country’s mainland and islands. Divided in five chapters – Olive, Grain, Hive, Seed, Vine – the book provides an ingredient-centric approach to cooking, selecting the core foods that have defined Greek cuisine for several centuries. Doriti presents recipes that are not only sustainable and accessible but also nutritious and delicious. She also delves into the history, traditions or the products associated with each recipe she presents, aiming to transport readers throughout the country and acquaint them with the culinary culture and the regional cooking.

Carolina Doriti spoke to Reading Greece* about her book, about Greek cuisine and what makes it so special for her, as well as about the Greek culinary tradition which holds a significant place all over the world.

Salt of the Earth offers an ingredient-centric approach to cooking, selecting the core foods that have defined Greek cuisine for several centuries. Tell us a few things about the book and its structure.

I wanted to present the history and evolution of the cuisine shinning a spotlight on the main ingredients that have shaped it for centuries. The Olive Tree and the Vine, for instance, two separate and very important chapters in the book, are plants that have fed and nourished Greeks since ancient times. I love showing how these ingredients have been used to the full and in a very sustainable and respectable way that has carried on throughout tradition. We look at the many wonderful products that derive from those amazing plants and the many ways these are used in both traditional and contemporary Greek cooking. At the same time, I wanted to offer to the reader basic knowledge about the ingredients and produce of Greece. Let’s take for instance the Olive which is the book’s first chapter and is divided into three subchapters; The Fruit, The Oil, The Leaves. I go deep into the history and the variety of olives grown in Greece, the different ways they can be used in cooking, what olive oil is all about and what extra virgin actually means, how to store it, how to use it and consume it to best preserve its nutritional value, and even how to use olive leaves which are highly medicinal.

The main ingredients and produce helped me write the stories I wanted to share, of which there were many (and I still have plenty!). I hope that through them the history of this wonderful ancient cuisine beautifully unfolds!

How are the foods presented in the book combined with the diverse geographical landscape that makes up Greece?

The book travels around Greece, it explores the different regions and the local cuisines. By describing and explaining local habits and produce, primarily through the food, recipes and other culinary-related stories, the book provides valuable insight into our local culture and tradition. Stories and recipes that ought to be recorded! Each recipe goes with a story, whether that is a tale tied to mythology or the region or the actual history of each dish, aiming at traveling the reader in different parts of the country, understanding the diversity of the landscape and how incredibly important that has been in shaping the local dishes.

I love showing how these ingredients have been used to the full and in a very sustainable and respectable way that has carried on through our tradition. We look at the many wonderful products that derive from those amazing

How does Greek cuisine converse with the country’s century-long history and local traditions?

This is kind of what the whole book is about; the timelessness of this cuisine! During the last decade or so traditional food had become “a thing”, which is great! Contemporary chefs have embraced traditional recipes, old ways of cooking, ways of preserving, and humble local products such as pulses, foraged goods and several old-school (unprocessed) ingredients such as lupins for instance or carob making a big come back!

They use them in old and new ways, but I think that the traditional cuisine at the momentis really having a resurgence and is definitely a source of inspiration for many.! They use them in old and new ways, but I think that the traditional cuisine at the moment is really praised and is definitely a source of inspiration for many.

Boasting healthy choices packed with flavor and diverse, high-quality ingredients, Greek culinary tradition holds a significant place across the globe. What makes it so world-renowned?

I think it is all about the simplicity and freshness that characterise most Greek dishes. There is something very comforting about this cuisine, that’s why I call it “a wise, maternal kitchen”. It’s all about nourishment and balance and about celebrating the flavours and aromas of fresh produce, such as vegetable or olive oil, that Greece is blessed to have in abundance. So, when the quality of your ingredients is so good, then as a cook you ought to let these ingredients shine and not cover them with too many spices. You treat them with respect and humbly dress them with simplicity, a very good olive oil for instance, some natural sea salt or a fresh herb and lots of love! Cooking after all is a massive expression of love and affection to those you feed and nourish!

*Interview by Athina Rossoglou

** Carolina Doriti was born in Athens. She writes about food and shares her recipes in Greek and international publications, works as private chef and restaurant consultant and is the culinary producer of the USA TV series My Greek Table broadcasted on PBS. Carolina also runs gastronomy-centred tours and trips around Greece, as well as cooking workshops both in Greece and the UK.

*** Photo credits: Manos Chatzikonstantis

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Chestnuts and the Greek winter are almost synonymous. In fact, a winter sight most loved and ever so familiar to Greeks - one that has inspired painters, novelists and song makers - is the sight of the chestnut-seller (“kastanás” in Greek) sitting next to his portable brazier, having a whole heap of roasted chestnuts ready to sell in paper cornets and a whole heap more roasting. Who could really say no to the tantalizing aroma of roasted chestnuts drifting in the air, inviting everyone to take a break for a scrumptious healthy snack?

Castanea Sativa (as is its botanical name) – namely, the sweet chestnut or just chestnut - is a species of tree in the family Fagaceae, native to Southern Europe and Asia Minor, and widely cultivated throughout the temperate world. It can reach a height of 20-35 meters and requires a mild climate and adequate moisture for good growth and a good nut harvest, while it can live to more than 2,000 years of age in natural conditions. Contrary to the horse chestnut (Aesculus hippocastanum) to which it is only distantly related, this long-lived deciduous tree produces an edible seed, the (sweet) chestnut, which has been used in cooking since ancient times.

It is said that chestnut or the “Nut of Zeus” - as poet Hermippus (5th c. BC) named it in his work “Phormophoroi ("Mat-Carriers") - was held in high regard in ancient Greece. It was actually a delicacy reserved mainly for the elite; they were making honey of it, while it was considered to have numerous therapeutic applications. There are many recipes described in ancient literature and the sweet chestnuts are frequently mentioned in works by ancient Greek writers such as Homer, Xenophon, and Hippocrates.

[caption id="attachment_7013" align="aligncenter" width="855"] Chestnut-sellers in Greece (source:mixanitouxronou.gr)[/caption]

Dioscorides (40–90 AD) – Greek physician, pharmacologist, and botanist- also confirmed that the sweet chestnut is of high nutritional value with a series of medicinal properties. More specifically - and in contrast to other nuts- the sweet chestnut can be characterized as a starchy nut, low in fatty acids. Therefore, its nutritional value is better compared with that of cereal. The chestnut shows great antioxidant activity due to its high content in vitamin C, which, as it is highly resistant to heat, is maintained in all forms of consumption (raw, boiled, or even baked chestnuts).

It also contains vitamins of the B-complex that are highly beneficial for the proper function of the nervous system as well as the metabolism of nutrients. Additionally, it is an important source of minerals and fibers, which lower blood cholesterol levels. Finally, the fact that chestnuts are gluten-free makes them a very popular ingredient for preparing food without gluten nowadays.

Greece has a strong tradition of cultivating chestnut trees in coppices and orchards. In fact, Greece is among the top 10 producing countries of chestnut in the world, with exports reaching 80% of production; and according to industry players, the interest of food traders in Italy and Germany - among other countries- is enormous, as Greek chestnuts are considered to be of top-tier quality.

Chestnuts grow everywhere in Greece, in Macedonian forests in the north and all the way down to Cretan mountains in the south (approximately 55.000 hectares in total); the new harvest (during the Autumn season) is cause for celebration in many parts of the country. The proud history of chestnuts in Greece is actually celebrated every year with various festivals taking place around the country. Locals in mountainous villages and visitors alike are gathered and savor this valuable winter fruit with a glass of tsipouro or wine. Kastanitsa on the eastern side of Mt Parnon, a picturesque village which has taken its name from the chestnut tree that grows plentifully around the region, is one such example; chestnuts are the most important local produce and the basic source of income for its inhabitants.

This culinary delight is inextricably linked with winter culinary tradition in Greece, and there are various ways to enjoy it: you can try chestnuts on their own, roasted, boiled, or baked in the oven, or use them in a variety of winter recipes so as to add a unique flavor to your culinary pursuits. Although they are the perfect accompaniment to pork and poultry, the Greek traditional confectionery is where they are mostly used in. Enjoy them as a spoon sweet, in jams and spreads, while you will certainly love it in cakes such as tsoureki or vasilopita (Greek New Year’s cake).

Read also via Greek News Agenda: Greek yogurt: tradition exported; 18 Greek products that defied the crisis; Greek olive oil: the history and the future of a multifaceted product; GNA Feature on Herbs and Spices: Greece’s Comparative Advantage; Taste the unique "Greek breakfast"

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Greece’s relationship with honey is a long-standing one, as few countries love honey and revere beekeeping more than Greece, and perhaps no country has a deeper tradition and expertise in this craft. Just like olive oil, honey is one of the country’s miraculous staple foods and beekeeping has been vital to Greek life since antiquity, established since times immemorial as a large-scale practice.

A long-standing love affair

According to Greek mythology, the first apiarist was the demigod Aristaeus. It is said that he learned apiculture as a child from the Nymphs who raised him, and later passed his knowledge to humans. As the poet Nonnus wrote in his epic 5th century “Dionysiaca” poem, Aristaeus “invented the riddled hive and made a settled place for the labors of the wandering bees”. Nonnus also credited Aristaeus with developing the first beekeeping suit, and being reared on ambrosia and nectar, the honey-based foods of the Greek Gods.

Even though he never kept bees himself, Aristotle - the famous Greek philosopher- also made many important and detailed observations about bees, which can be found in his text titled “History of Animals”.

From ancient times to the present, Greeks have produced some of the best honey in the world, with scientific studies confirming that Greek honey varieties are rich in compounds such as polyphenols and phenolic acids. In fact, recent research conducted by the Aristotle University of Thessaloniki analyzed 48 varieties of honey from different areas of Greece and from around the world, and found that Greek honey had significantly more antioxidant properties than the rest.

It comes, thus, as no surprise that Greek honey producers proudly take part in international events and receive prestigious awards, such as the 2019 London Honey Awards, where judges bestowed prizes on 17 Greek honey producers, crowning them with three platinum awards.

What is the Greeks’ secret?

Greece’s climate is typically Mediterranean, with mild winters and long, dry, hot summer periods; in other words, climate conditions are ideal for the development of apiculture, allowing the production of honey almost everywhere in the country. At the same time, Greek beekeepers have a high level of expertise, and are constantly upgrading their equipment, while safeguarding traditional methods that ensure a natural, top tier product.

However, the secret of the uniqueness of Greek honey lies in the fact that Greece is one of the richest, in terms of biodiversity, countries. There are at least 120 different flowering plants and trees providing fodder for Greek bees and a significant amount of unique indigenous plants found nowhere else in the world (with 18% of the total number of plants being endemic to Greece). Moreover, Greek honey is by default GMO free, given that GM crops are prohibited from being grown in the country, whereas about 80- 90% of Greek honey comes from natural ecosystems in non-cultivated land and from beekeepers who move their bees from place to place.

Thus, Greece’s rich natural environment for bees produces a variety of exquisite types of honey. Among them is the dark, thick, pine and fir honey (accounting for some 70% of the annual production in the country), as well as the orange-blossom and flower-blossom honey, heather honey, and the so-called Cretan or thyme honey with its intense herbal aroma.

Greek Honey in numbers

Bees not only play an essential role in our environment, they are also important for the country’s economy. Greece has the greatest density of bee colonies in Europe; in fact, Greece has more beehives per acre than any other country in Europe, with 11.4 colonies per square kilometer according to a 2013 study.

It is also one of the EU’s largest honey producers generating about 30,000 tons of honey per year. At the same time – and despite the sector’s fragmented structure, with a core of professional beekeepers and thousands of small-scale producers - Greece is the EU’s fourth-largest exporter of honey, selling about 10% of annual output abroad, mainly to Germany.

From production to consumption: Honey in Greek cuisine and customs

Today, the average Greek consumes approximately 3.6 pounds of honey annually, the largest amount per capita in the EU and more than double the U.S. consumption.

In effect, honey is one of the most distinctive products in Greek traditional cuisine. As an ingredient, it is considered ideal for breakfast recipes, confectionery and pastries based on dairy products, as it is spread smoothly on hot bread, it dissolves easily in milk and yogurt, and perfectly enriches tea and herbal drinks; however, it can also be used in dressings, marinades and savory dishes to offer flavor, texture and dimension.

Moreover, honey is of high symbolic value, as it is connected with a series of Greek customs and traditions. More specifically, honey is a symbol of abundance, fertility and well-being, which is why it is used, for instance, in traditional Greek Christmas and New Year treats, such as “melomakarona” (honey cookies) and “diples” (fried pastry with honey and walnuts). Other examples are wedding cakes and delicacies, such as “pastelia” or “melekounia” (sesame and honey bars) which are offered to newlyweds, guests and midwives in various areas of Greece, including the islands of Crete and Rhodes.

More info: visit the websites of the Federation of Greek beekeepers associations and the Hellenic Institute of Apiculture, which is the only Bee Research Institute operating under the auspices of the National Agricultural Research Foundation of Greece (N.AG.RE.F.) and supervised by the Ministry of Agriculture.

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The City of Athens recently proceeded with the complete reconstruction of Athens’ largest food market, the historical “Varvakeios Market”. As the Mayor of Athens, Costas Bakogiannis, stated: “The heart of Athens is beating here, in Varvakeios; it is beating loudly and we all have great joy and enthusiasm because, today, the Market is turning the page”.

The Varvakeios Market’s history

With a history of over 130 years, Varvakeios Agora is Athens’ Municipal Market located centrally on Athinas Street, which connects Monastiraki and Omonoia squares. It includes a meat market, a fish market, as well as an open-air fruit and vegetable market. The meat, poultry and fish stalls are housed in a building that was constructed by architect and professor at the National Technical University of Athens, Ioannis Koumelis. The idea was to consolidate the shopping booths that, until then, had been scattered around the Ancient Agora.

The Market was named after one of Greece’s national benefactors, Ioannis Varvakis (1745-1825). Born on the historic island of Psara, Ioannis Leontides -as was his real name- was given his nickname from birds of prey that the inhabitants of Psara call “varvakia”, on account of his penetrating gaze and intense character. In fact, Varvakis was a multifaceted personality of pre-revolutionary Hellenism, beginning as a corsair/pirate and ending up as a nobleman. He left the greater part of his wealth to the Greek state for charitable causes, among which was also the construction of the Varvakeios Market in Athens in 1878.

A foodie’s paradise

If you are a foodie looking for an authentic gastronomic experience in the heart of Athens, you will certainly love a visit to Varvakeios Market. In business nonstop since 1886 and open every day except Sunday, from early in the morning until late afternoon, the Market is a vibrant hub of authentic city life. In fact, experiencing its colors, sounds and aromas is like being catapulted into another era! The liveliest area is perhaps the fish market, where one can find around 100 professional fishmongers and get to know the “fishing geography” of the Aegean, while there are also many shops inside and around the market selling olives, herbs, spices, nuts and dried fruit, impressive varieties of Greek cheese, as well as traditional Greek sausages like soutzouki and pastourmas.

A must-meeting point for Athenians, especially on festive days of the year, the Market is literally the Grand Central Station of food, where people from all walks of life and lifestyles converge to discover the freshest and most delicious ways to satiate their hunger. Make no mistake; everyone shops here, from celebrity chefs to neighborhood grocery store owners. The Varvakeios Market is, thus, a tribute to the everyman as it knows no class divides, while it is also home to old cookhouses, such as the famed “Epirus” tavern, where one can enjoy some of the most traditional Greek dishes that are hard to find anywhere else. 

Whether a visitor to Athens or a local interested in culinary heritage, the Varvakeios Market is, thus, a definite place to visit!

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Across Greece -in fir forests or alpine areas, in glades or in the hinterland, by rivers or lakes- there are hundreds of species of wild mushrooms growing every year. With the mushroom season in full swing, mushroom hunting in Greece can be a safari-like adventure with the trophy being top-quality mushrooms considered by connoisseurs to be some of the best in the world!

Greece is characterized as one of the most biodiverse countries in Europe and in the Mediterranean, retaining a high level of endemism and being home to a considerable number of rare fungi species, some of which are threatened with extinction. In fact, Greece’s microclimates support an enormous variety of mushrooms. With about 3.000 fungi species having been recorded so far – this is about half the number of estimated varieties across the country.

Both tasty and rich in minerals and vitamins, mushrooms are constantly gaining a prominent economic, gastronomic, and ecotourist importance in Greece, as they are natural products of high nutritional value, with the potential to generate economic growth. It comes, thus, as no surprise that, in recent years, the Greek Ministry of Environment took steps towards a comprehensive legal framework for mushrooms, while companies related to the local mushroom industry have grown significantly in number and exports to foreign markets are on the rise; moreover, around ten active mycophile associations were created, having organized hundreds of festivals around the country.

“Leading European experts now agree that although Greece was a late starter in terms of recording, researching and cultivating mushrooms, our multifaceted approach early on means that today […] everyone is talking about the ‘modern-day Greek mushroom-loving miracle,” says Giorgos Konstantinidis, President of the Greek Association of Mushroom Friends and author of six books on the subject, awarded by the Athens Academy awarded him for his contribution in the field.

Konstantinidis’ name was initially identified with the promotion of mushrooms in Grevena, which is – without a doubt- the mushroom capital of Greece, as mushrooms have become part of the local culture and have evolved into a top brand for the city, attracting thousands of visitors all year round. In fact, instead of busts and statues of ancient or revolutionary heroes, Grevena’s squares and fountains display sculptures of wild fungi, while every other shop in the city sells mushroom products. There are, of course, many more incredible places to visit in Greece where mushrooms thrive, including Valia Calda, Zagori, Pelion, Kastoria, Metsovo, and Kalambaka. 

More specifically, special mention should be made to the award-winning and first of its kind in Greece Mushroom Museum, which shares a location with the equally remarkable Natural History Museum of Meteora, housing approximately 300 exhibits of animals and several dozens of mushroom species.  The Museum is seeking to let visitors in on the secrets of the most exceptional fungi and truffles, while activities are organized for visitors in order to bring them close to nature and help them familiarize themselves with the fascinating world of Greek mushrooms!

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It’s now official, Thessaloniki is a culinary paradise! In fact, Greece’s second-largest city has always been referred to as the country’s gastronomic capital but -as recently announced - it also proudly became the first Greek city to join the UNESCO’s Network of Gastronomy- recognized for its rich culinary traditions, vibrant gastronomic community, and delightful local delicacies. 

Launched in 2004, the UNESCO’s Creative Cities Network (UCCN) consists of 246 cities that invest in seven creative fields: crafts and folk art, design, film, gastronomy, literature, media arts, and music. Thessaloniki’s nomination file was prepared by the City’s Municipality in collaboration with the Tourism Ministry and the Hellenic National Commission for UNESCO. By joining the network, cities commit to sharing best practices and working together towards a common objective: placing creativity and cultural industries at the heart of their development plans at the local level and cooperating actively at the international level.

“This distinction is adding to the dynamic presence of Thessaloniki, a city that features 15 UNESCO World Heritage Sites and has the potential to grow further and stand out as a tourism and cultural destination,” Deputy Tourism Minister Sofia Zacharaki said.

Known for its vibrant food scene, Thessaloniki has for centuries been a crossroads of flavors and cultures.  As the second city of both the Byzantine and Ottoman empires, it accommodated conquerors and traders, settlers and itinerant merchants, from Sephardic Jews fleeing the Spanish Inquisition to Armenian and Arab traders, Slavs and Greeks from poorer rural areas, refugees from Asia Minor, Greeks from the Black Sea and other migrants from everywhere in the Balkans. Each of these groups has added its own ingredients, recipes, and influences to the city’s gastronomic melting pot.

The city’s contemporary culinary landscape benefits from these deep cultural roots; the inspired innovations of young chefs have authenticity and relevance – adding a fresh, exciting chapter to an ongoing story. In fact, Thessaloniki’s cuisine is considered one of the richest in Greece, widely known for its quality and variety, offering a mix of traditional and modern recipes.

Whether you’re looking for a quick snack in the form of the city’s famous koulouri (bagel-like bread topped with sesame seeds), bougatsa or trigona Panoramatos (cream-filled pastries), a traditional taverna, or a classy bistro, the choices are countless. In fact, there are plenty of areas well known as hubs of taste and recreation throughout the city, such as Ladadika quarter where old shops have been turned into restaurants and bars, offering good food and the feel of old Thessaloniki.

Moreover, the gastronomic mosaic of Thessaloniki is set to be completed by the overhaul of the historic Modiano Market, which is expected to further strengthen the city’s tourism identity; the renovated version will feature a quality multicultural market, which in addition to greengrocers, butchers and fishmongers, will also house pop-up events, gastronomy festivals, and musical performances. 

Hungry yet? Food lovers unite!... With plenty of local dishes and delicacies to satisfy all tastes, Thessaloniki is truly a foodie’s paradise waiting for you to explore!

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Greece is known for its clear and blue waters, but it is also a country with an important aquaculture production including fish farming in marine and fresh water, shellfish etc. With a fish farming production of 127,055 tons and a value of 553,4 million euros in 2019, Greece ranked 2nd in volume and in value among the EU28 in fish farming (following the UK). The aquaculture industry in Greece is also highly export oriented as approximately 80% of the production is sold in the EU and third countries. When it comes to sea bream (“tsipoura”) and sea bass (“lavraki”), Greece supplied 59% of both species sold in the EU and 22.2% sold worldwide, with a production of 120,500 tons. In the same year Greek farmed fish was sold in 42 countries worldwide, the primary markets being Italy, Spain, and France, while a smaller share was sold to North America and other third countries.

Source: Annual Report 2020 of Aquaculture in Greece by the Federation of Greek Mariculture

This upwards trend in the aquaculture industry observed until 2019 in Greece and globally has been suddenly interrupted because of the Covid-19 pandemic as production has been disrupted, supply chains have been interrupted and consumer spending has been restricted by various lockdowns. Despite this upheaval, aquaculture in Greece remains a dynamic sector having invested in the sustainable growth of the industry looking ahead to the future.

A sustainable and innovative sector

Greek farms have already introduced innovative and sustainable techniques and as a result Greece has now the first certified sea bream and seabass farms in Europe based on the new model Aquaculture Stewardship Council (ASC) that certifies the implementation of responsible production practices. According to this model the impact of aquaculture on fish populations, marine ecosystems and water quality is significantly reduced as it guarantees environment protection and the promotion of positive outcomes for workers and the community.

What is more, the totality of Greek fishing farms has adopted and is committed to the principles of the Code of Conduct of the Federation of European Fish Farmers, applying all the technical recommendations and guidelines of the World Food Organization. The Greek aquaculture sector is committed to provide high nutritional value marine protein through responsible and sustainable operations creating value for the employees, for the environment and for the society.

“Fish from Greece”, a label for the fresh, nutritious and tasteful Greek fish

“Fish from Greece”, a collective label by the Hellenic Aquaculture Producers Organization (HAPO), provides a brand name that guarantees the quality, the freshness, and the taste of the Greek farmed fish, both in local and global markets. HAPO is a nonprofit Organization representing approximately 80% of Greek aquaculture, aiming to provide a wide range of activities such as education, training, advice, networking etc supporting and promoting the Greek aquaculture sector. The qualitative production practices give an additional assurance about the nutritional benefits of fish and fishery products. Being a source of essential nutrients such as high value proteins, micronutrients and long chain omega-3 fatty acids, fish consumption is a key element in a healthy diet.

There are plenty of delicious recipes to savour fresh Greek fish from simple grill or baked in paper to specialized fish preparation and cooking techniques such as carpaccio and fish tartare or sauté fish fillets and fish in a salt crust. There are really many inspired and creative ways to cook and serve fresh fish! This simple and high-quality ingredient can be accompanied with a glass of white wine or ouzo!

The origins and prospects of a dynamic sector

The onset of aquaculture is traced back to China during the period 2000–1000 BC where freshwater aquaculture was developed empirically, while in the Mediterranean region, Romans and Greeks cultivated oysters in the 6th and 5th century BC. This type of aquaculture disappeared with the end of the Roman Empire and it appeared again in the 15th century AD as extensive, large-scale aquaculture in the lagoons of the Adriatic. Modern fish farming started in the 1980s with seabass and seabream farming adopting case farming technology from the salmon industry.

© RMN-Grand Palais / Martine Beck-Coppola - Louis-Joseph Yperman, La pêche au vivier, mural painting at the Palais des Papes, Avignon, France, 1910 (original 1343-1344)

Mediterranean fish farming remains since 1981 the main aquaculture activity in Greece. The Greek aquaculture sector represents a major share of national seafood production and is a vibrant industry. It is one of the key productive sectors in Greece showing competitive advantages due to the favourable environment and climate conditions of the country, the availability of adequate sea and inland areas, the longstanding experience and scientific know-how, as well as the existing infrastructures and the skilled human resources.

Nowadays there are 302 farms operating all over the country most of which are family-owned and SMEs, employing directly almost 4,000 workers and indirectly around 12,000 people including scientific, technical and managerial personnel, as it is mentioned in the Annual Report 2020 of Aquaculture in Greece by the Federation of Greek Mariculture. The production ranges between 110,000 - 120,000 tons per year, contributing to the social and economic development of local communities and the supply of food of high nutritional value with a low environmental footprint.

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November signals the beginning of the olive harvest season which lasts until mid-January. Very few products are so linked with a place’s history and culture as olive oil and olive trees are regarding Greece’s cultural heritage. Endowed with strong symbolism through mythology and religion but also associated with gastronomy and a healthy diet, olive tree and its products are certainly a unique component of Greek and Mediterranean culture in general.

From the olive wreath -the olive leaf crown (kotinos) awarded to the ancient Olympic Games winners- to Plato’s olive tree, under which the famous Greek philosopher taught his students 2,400 years ago or to the healing properties of olive oil mentioned by Hippocrates, this sacred and eternal tree has been praised since antiquity. During war the messengers requesting truce were holding an olive branch as symbol of piece, while “iketes” citizens who had committed serious offences and who sought asylum at the altar of a particular god, carried also an olive branch.

Olive oil storage jars "Pithoi" / Minoan Pallace, Knossos, Crete, Greece / Photo: Deror_avi, CC BY-SA 3.0, via Wikimedia Commons

The discovery of petrified olive leaves in Santorini of an estimated 50.000 to 60.000 years of age as well as archeological findings from the Minoan Palaces in Crete proving olive oil’s role in the Minoan civilization, illustrate the long-lasting role of this “blessed fruit” in the Greek civilization. The myth that Athenians chose goddess Athena over Poseidon because she offered them as a gift the olive tree, a source of life that would provide them with food is a well-known Greek ancient myth.

Greek olive oil is of supreme quality and its uniqueness lies, to a great extent, in the climate that the olives are cultivated in. Like wine, which absorbs the aromas from other elements it comes in contact with, the olive oil too is influenced by its surroundings. About 65% of Greece’s olive oil comes from the Peloponnese, while the rest is produced mainly in Crete, the Aegean and the Ionian Islands. Natural fertilizers are also considered to be a key ingredient. Olive trees can survive without constant irrigation, they complete their own growing cycle and are quite resilient to climate change.

The olive harvest process

The making of the olive oil in Greece is a fascinating process and the olive harvest is considered an important time of year. In the past but also nowadays olive harvest has been an activity mainly carried out by families as many olive groves are maintained for personal use. Of course, big agricultural units exist equally applying modern techniques, when it comes to olive harvest, production of olive oil and promotion activities.

Theophilos Hatzimihail “Olive Harvest”, 1933, Theophilos Museum, Varia (Lesvos, Greece)

Traditional harvest process begins with collecting olives by hand to ensure that no damage is done to the tree and to the olives after placing long nests on the ground around the trees. The olives are then placed in large sacks and transported to an olive press where they are laid on a conveyer belt, washed and separated from the leaves. In ancient and old times, the olive oil press consisted of two millstones, put in motion by large wooden handles pushed by men or donkeys, pressing the olives and turning them into paste and then into oil.

Today electrical machines are used to shake down the trees and the millstones have been replaced by modern mechanized presses, although some olive presses still use the stone-grinding method with the only difference that movement of the mills is now electricity powered. The pressed by stone is considered to create a more complex and healthier end product because this centrifugal action maintains the vitamins and the phyto-antioxidants.

Traditional stone olive oil press / Photo: Dimitris Vetsikas by Pixabay

Traditional olive harvest has also been included in agrotourism as it is a perfect interactive holiday choice and over the years olive harvest activities have become a popular trend in Greece for outdoor enthusiasts. This a perfect opportunity to witness the whole harvest process and to master age-old harvesting techniques. Visitors are participating in olive collection and they can watch the liquid gold tickle down the pipes harvesting the fruit of their labor.

Greece as an olive oil producing country

Greek olive oil products are considered top quality worldwide. They are cultivated in the country’s ideal climate and soil varieties. An 80% of Greece’s olive oil is extra virgin, which is the top-ranked classification category in the world. There are literally hundreds of local varieties and tastes, including a number of organic producers which are positioning in the global high-value market with specialty and luxury oils.

Greece is the third largest olive-oil producing country in the world, after Spain and Italy, producing more than 200,000 tones. According to available EU data Greece ranked fourth in 2018 among EU Member States after Spain, Italy and Portugal in extra-EU exports of olive oil i.e. in exports to the rest of the world. It should though be mentioned that large quantities of Greek olive oil are headed to Italy and Spain every year without being counted as exports as all EU Member States are part of the European single market that refers to the EU as one territory without any internal borders.

Greek Olive oil and oleaginous products are amongst the most famous agricultural products of the country while the mainly small sized but dynamic Greek companies are investing time, effort, resources and creative thinking into making the best usage of their product. Using innovative farming techniques but also modern marketing tools reinforcing their product’s aesthetic appeal Greek companies are trying to gain their position in the global market. Τhe “Art of Greek Olive Oil” is gaining a lot of ground internationally, with remarkable reactions from consumers and businesses, but also with an array of awards won in international competitions for the quality of Greek products and their sophisticated packaging.

Apart from olive oil, olives themselves can be consumed as snack or be used in salads, breads, pies or sauces as table olives. In this case different varieties of olives such as black Kalamata olives or juicy Amfissas olives are used. Olive oil is also used in soap manufacture as base for soap, since the antiquity. Olive oils soap is very mild, long-lasting and helps retain moisture and elasticity even in the most sensitive skin type. Olive oil has also been used as a base for making perfumes due to its tendency to last longer on the skin.

Even the residues that are left after the olive oil extraction process in solid and liquid form like paste, pomace oil or kernel wood can be used as an animal feed supplement, natural organic fertilizer or solid biofuel for energy production. It is by no means accidental that olives are praised as a “blessed fruit”!

Mediterranean Diet

Greek olive oil is the basis of the Mediterranean Diet. As the main ingredient of every recipe found in Greek traditional cuisine, olive oil plays a dominant role in Greek nutritional habits. Greek olive oil is known worldwide for its purity, exceptional taste and high nutritional value. Besides, extra virgin olive oil is a superfood. Studies have shown that olive oil is the healthiest product among vegetable oils. It is loaded with antioxidants and protects from various diseases, therefore essential for a balanced diet! Many Greek olive oil products from various regions of the country have been registered as protected designation of origin (PDO) or protected geographical indication (PGI) the EU’s recognition system for high quality agricultural products.

Read more on GNA:

It’s a Fact: Greek Olive Oil is an Art
Taste the unique "Greek breakfast"
University of Athens Online Courses on Mediterranean Diet

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