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

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Since ancient times, the Greeks have used herbs and aromatic plants for both medicinal and culinary purposes. According to mythology, Mount Olympus, the "home of the gods", was full of flowers and herbs, available to gods and humans alike. Hippocrates, regarded as "the father of medicine", pointed out the nutritional value of herbs, and stressed their role, along with fresh air and exercise, in promoting good health.

Herbs are in fact an excellent source of vitamins and minerals, from Vitamin K, A and C to manganese, iron and calcium. Nowadays, aromatic plants are not only often added to foods, but are also used in the industrial production of cosmetics, nutritional supplements and medicinal products. Greece offers a wide variety of herbs, traditionally used to season dishes or to brew an infusion.

Basil (by ulleo via pixabay)

Of all these plants, oregano and thyme –especially in their dried form– and also parsley and dill –in their fresh form – are perhaps the most ubiquitous in Greek cuisine, found in dishes such as the famous Greek salad and the extremely popular tzatziki dip, but also in grilled fish and meat entrees. They are rich in antioxidants and give a typically Mediterranean flavour. When consumed as an infusion, oregano is said to alleviate respiratory problems, while thyme, is known for its antiseptic and antifungal qualities and for easing muscle pain; dill, on the other hand, is used to soothe headaches and parsley has diuretic and antioxidant effects (although its consumption is discouraged during pregnancy).

Spearmint, another widely used Greek herb, can be found in mountainous and humid regions. But it can often also be found in Greek houses, in flower pots and window boxes, often next to a patch of dill or sweet basil – the famously fragrant herb which draws its name from the Greek word vasilikos "royal". A combination of spearmint, dill and spring onions is a typical seasoning for spring dishes.

Other characteristic Greek herbs often added to sauces stews or used as infusions include rosemary, fennel, coriander, sage, celeriac, bay leaves, mint, marjoram and chamomile. Sideritis, usually referred to as "mountain tea" in Greek, is a plant commonly used as an herbal tea, and has anti- inflammatory and antioxidant qualities comparable to those of green tea.

Cinnamon, anise (via Hippopx)

Some of the most widely used spices, traditionally added to stews and tomato sauce or used as condiments, are cinnamon, cloves, nutmeg, cumin, anise seed and, of course, black pepper; cardamom and allspice are also used.

A special mention has to be given to Krokos Kozanis, a unique local variety of saffron crocus of very high quality, produced in the region of Kozani in Western Macedonia; it is PDO protected due to its particularly strong flavour and colouring strength and is also well known for its medicinal and nutritional properties. Krokos Kozanis is used cooking, confectionery, cheese-making, liqueurs and infusions but also in pharmaceuticals and paint production. Used a spice, it adds a delicate aroma and spicy flavour to rice, pasta sauces, chicken, fish, potatoes, pulses, sweets breads and even ice cream.

Left: Saffron gatherer, fresco, Akrotiri, Santorini (by Yann Forget via Wikimedia Commons); Right: Mastic "tears" (by פארוק via Wikimedia Commons)

Chios Mastic (Masticha Chiou) is another Greek PDO product with a particularly characteristic aroma and flavour. It is the natural resin excreted by the mastic trees which grow exclusively on the island of Chios in the northern Aegean; after it dries into droplets, it can be chewed as gum, or else be ground into powder then used as a spice. Mastic is traditionally used to flavour desserts such as ice cream, sweet breads, cakes and puddings, giving not just a distinctive taste but also a gummy consistency. They are also typically used in the production of loukoumi delights, liqueur and the sweet paste known in Greece as ypovrichio ("submarine"), and is increasingly used in creative cooking.

Originally published on Punto Grecia (Intro photo: Parsley, spearmint, thyme [by Gundula Vogel via Pixabay])

Read also via Greek News Agenda: Greek yogurt: tradition exported; Chestnuts: One of Greece’s Winter Delicacies

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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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More than 200.000 people visit each year the volcano of Santorini, located on the volcanic island of Nea Kameni and accessible from the main ports of Santorini. Nea Kameni offers a variety of experiences to the visitors, from exploring the unique volcanic formations and craters, to enjoying breathtaking views of Santorini and the caldera. Travel agencies usually offer packages that include not only a visit to Nea Kameni, but also an extended intra-caldera cruise that takes visitors to Palea Kameni thermal waters, the island of Therasia and a sail close to the caldera walls. The Nea Kameni volcanic trail, part of the National Geological Park of Nea Kameni, leads to points of interest were the geological history of volcanic eruptions is present and visible, as fumes still rise from its active crater.

Geothira, the municipal organization that manages the National Geological Park of Nea Kameni, has partnered with the Laboratory of Physical Geography of the National and Kapodistrian University of Athens (NKUA) led by Associate Professor of Paraskevi Nomikou, to launch the "Santorini Volcano App", of an application for mobile phones. The application accompanies the new website Santorinivolcano.gr, a detailed scientific guide to the geological evolution of the Santorini volcano and to the entire South Aegean Volcanic Arc.

The "Santorini Volcano App", an offline and easy-to-use application that can be used both on-site during the visit and remotely, provides information on the volcanic complex of Santorini, the Hellenic Volcanic Arc, the Minoan eruption circa 1600 BCE and the subsequent creation of the islands of Palaia and Nea Kameni, the main geological and geotourism attractions of Santorini. The app also includes a comprehensive geological map of the area with the volcanic trail, the five points of interest in Nea Kameni, the user's location on the map, an elevation profile of the trail and additional information about the points of interest, as well general information on the island.

Finally, the app includes high definition photos, videos, stunning 3600 panoramas of the area, safety tips for a safe visit and an original Geo-dictionary that simplifies the geological terms mentioned throughout the app. The original offline digital application “Santorini Volcano app”, is compatible with Android and iOS and available on Google Play Store and App Store.

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all photos from www.santorinivolcano.gr

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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

I.E. 

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“Greek breakfast” is an initiative launched by the Hellenic Chamber of Hotels offering guests the chance to experience tasty dishes of the local and regional gastronomy. Since its launch in 2010 more than 1,000 hoteliers across Greece have incorporated local products in to their morning offerings such as bread, rusks, olive oil, yoghurt, honey, cheese products, cured meats, fresh vegetables, legumes, pies, sweets and fresh fruit, enriching tourist experience.

Each part of Greece, depending on the climatic conditions, the soil, the produced products and the cultural relations and exchanges, has formed a particular gastronomic culture and local cuisine. This gastronomic diversity of each region from Crete and the Aegean islands to the Peloponnese, Epirus or Macedonia contributes to the formation of the cultural identity and tourist profile of each place, offering visitors the chance to know the gastronomic wealth of Greece, but also the habits and mentality of people in the country.

The innumerable regional Greek products and dishes are not only delicious and tasty but are at heart of the Mediterranean Diet which is known for its high nutritional value and health benefits. Mediterranean Diet is not just a modern dietary trend but, according to UNESCO, is the "intangible cultural heritage of mankind". Produced by small local farmers and taking advantage of the favourable climate conditions and soil, Greek products can satisfy even the most demanding consumer.

“Greek breakfast” apart from differentiating the identity of the Greek hotel product, it advances at the same time local agrifood production enhancing Greek exports as well. A substantial number of businesses (hotels, chefs, farmers and producers) are part of this ambitious and successful project forming a dynamic network that connects the primary to the tertiary sector of economy. “Greek breakfast” thus is a remarkable example of how synergies in economy can make full use of the country’s comparative advantage contributing to a sustainable economic growth model.

The “Greek Breakfast” programme has travelled to many tourist exhibitions abroad in cooperation with the Greek National Tourism Organization (GNTO) and the Tourism Ministry and has also been promoted to foreign ambassadors in Greece through culinary events in Athens.

Read more via GNA: Mediterranean Diet Part of Intangible Cultural Heritage; From dusk to dawn Greek Gastronomy will feed all appetites!

Photos taken by Greek Breakfast FB page.

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In an economic analysis released this month, the National Bank of Greece identified the new trends in Greek exports as well as the most “performing” products. The analysis is based on Eurostat and Comtrade data as well as on estimates made by the NBG’s services. Greek enterprises seem to have made a good use of the favorable international trade environment, with the Greek exports soaring up to 37% between the years 2009-2017. Although exports were generally hit by the economic crisis, some products resisted, either by holding their leading position or by increasing their share despite the unfavorable national economic climate. The yearly contribution of these products to the Greek GDP tripled (from 0.04% to 0.12%) in comparison with the years before the crisis, while the contribution of the rest of the products was reduced from 0.34% to 0.08%.

The Bank of Greece identified 18 products as most “dynamic”, in terms of performance and potential growth, and divided them into the three following categories:

• High performance products. These are mostly foodstuff and represent 9% of total exports. During the years 2009-2017, they increased their market share from 3.9% to 5.0% and are expected to grow further.
• Products that increased their market share in terms of volume by reducing their prices due to the lack of domestic demand. These are mostly construction related products and represent 11% of total exports. It is expected that with the domestic market recovering, they will be able to maintain their international presence in better terms.
• Products that lost market share reducing their contribution from 3.2% to 2.3%. Those represent 9% of total exports and are products which follow traditional production and promotion models and will need a restructuring strategy in order to maintain their position.

World export ranking: the 18 most performing exported Greek products

Established, high performance products

1st position: Two Greek products are world export leaders: peach compote and fresh fishes. Greece with its 20% global market share remains the first compote exporter leaving China, its largest competitor, behind by four percentage points. Greece’s global export share of sea beam and sea bass is 17%. Just four EU countries, Italy, Spain, France and Portugal make 78% of Greek fresh fish importers.

2nd position: Olives. Greek olives are exported to 88 countries and represent 26% of global olive exports. Spain and Greece alone cover 63% of global supply. 40% of total Greek olive exports are destined to USA and Germany.

3rd position: Olive oil. Greece ranks 3rd, following Spain and Italy, and covers 8% of global supply. Italy and Germany absorb 62% of Greek olive oil exports.

5th position: Marble. The main destination for Greek marble, which makes for 7.5% of world marble exports, is China. Turkey, Italy and China cover 69% of international supply with the rest of the countries limiting themselves to single-digits.

6th position: Cotton. Greece maintained its 4% market share. The devaluation of the Turkish lira against the dollar is expected to negatively affect the imports of Greek cotton to that country, which up to now was its main destination. Since 2009, Bangladesh has emerged as a new importer absorbing 4% of the Greek cotton supply.

9th position: Fur. Greece covers 3% of the global fur supply. Traditionally, the main client for Greek fur was Russia. However, Russian demand has been reduced by 16% during the last eight years. On the other hand, Denmark’s demand has been raised by 147%.

10th position: Feta cheese. With its feta cheese, Greece covers 3% of global special cheese exports. Especially after the agreement with the EU on the use of protected designation of origin (PDO) in 2017, exports have soared (Germany +98%, UK +140%, France +349%, Japan +445%).

12th position: concrete

21st position: tobacco

23rd position: aluminum

Products with the most growth potential

4th position: Yogurt. It represents 7% of the global yogurt exports. It is the fastest growing product in the US foodstuff market. Its main importer is Italy, where demand has risen by 646% the last 8 years. Norway has emerged as a potentially important market for Greek yogurt.

8th position: Aegina pistachios. With the USA covering alone 52% of the global pistachio supply, Greece is placed in the 8th position, holding 1.6% of the global exports. Its main market is Italy. The Netherlands and Spain show a growth in demand.

9th position: Smoked fish. Greece holds 2% of the global smoked fish exports.

12th position: meat (mutton and goat)

13th position: electricity meters

16th position: elevators

17th position: ice-cream

Photo credits: National Bank of Greece, amna.gr

(LSyr)

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