made in Greece, destined for the world a showcase of select greek products food & agricultural products Greece is a land of rugged mountains and azure blue seas, a Mediterranean climate and of a long and sto- ried past. Greek food products are an expression of this landscape and history: natural, healthy, timeless. The exceptional climate and varied landscape of Greece has resulted in an agricultural sector of ex- traordinary diversity − from fresh fruits and vegeta- food & bles, to baked goods and pastries, from olives and olive oil, to dairy products and cheeses, to herbs, spices, honeys and wines cultivated from ancient agricultural vintages known only in Greece. Greek cuisine is known worldwide for its natural and delicious flavors. And Greece is home to the world famous Mediterranean diet. Natural and nutritious, products Greek foods and ingredients may be the secret to a long and healthy life. Let’s not forget that Greece is one of five places on earth where people live longest. The Greek poet Odysseas Elytis once said: "If you dis- assemble Greece, in the end you will see that you are left with an olive tree, a vineyard and a ship.” Greece's fine food products bring the tastes of this eternal land to discerning connoisseurs around the world. wine an ancient tradition reaching new heights Over the last decade, Greek wines have meet (some of) the Greek varietals gained increasing international recog- nition for their high quality and unique Whites Robola [ro-BO-la] Reds accents. Greek winemakers take ad- Assyrtiko [a-SEER-tee-ko] The most important grape of Aghiorgitiko [a-gee-or-GEE-tee-ko] vantage of a wide variety of terroirs and The finest Greek white variety the Ionian Islands. Closely associated with Nemea in the distinctive native varietals combined and arguably one of the best in ||||||||||||||||||||||||||||||||||||| Peloponnese, it produces a huge varia- with cutting-edge technology and the Mediterranean. Roditis [ro-THEE-tees] tion in styles ranging from fresh young winemaking expertise to produce out- ||||||||||||||||||||||||||||||||||||| Broad and rich, without any reds to dark, full-bodied wines. standing wines. Athiri [a-THEE-ree] heaviness. ||||||||||||||||||||||||||||||||||||| Widely grown in the Cyclades ||||||||||||||||||||||||||||||||||||| Kotsifali[ko-tsee-FA-lee] Fine Greek wines are consistently win- and Dodecanese islands. Quite Savatiano [sa-va-tee-a-NO] Mainly cultivated in Crete. ning top awards in international wine soft and round. Greece’s most widely-planted ||||||||||||||||||||||||||||||||||||| competitions, spurring the interest of ||||||||||||||||||||||||||||||||||||| white variety. Limnio [lee-mnee-O] wine enthusiasts around the world. Ex- Malagousia ||||||||||||||||||||||||||||||||||||| It produces full-bodied wines with a high ports of Greek wine to major markets, [ma-la-ghoo-zee-A] Moschofilero[- alcohol content. including the US, Canada and Austra- It can impress purely by its mo-sko-FEE-le-ro] ||||||||||||||||||||||||||||||||||||| lia, have roughly doubled over the last remarkable character and Light with vibrant acidity, floral Mavrodaphne [ma-vro-DAF-nee] decade and seen even greater gains in individuality. aromas, and incredible Cultivated in the northwestern Pelopon- Asian markets like Japan. ||||||||||||||||||||||||||||||||||||| elegance. nese and the Ionian Islands, the “black With 70,000 hectares of vineyards, Muscat laurel” grape, as its name translates, is Greece produces between 3.5 and 4 Traditionally used for the deeply colored, with intense aromas. million hectoliters of wine per year. production of sweet wines. ||||||||||||||||||||||||||||||||||||| The dominant Greek varieties are Xinomavro [xee-NO-mav-ro] Xinomavro and Agiorgitiko for reds, A dark red that produces wines of great and Assyrtiko and Moschofilero for character. whites. di d you know? Greece is home to 300 indigenous grape varieties grown in a wide range of terroirs. meet (some of) the Greek varietals Whites Robola [ro-BO-la] Reds Assyrtiko [a-SEER-tee-ko] The most important grape of Aghiorgitiko [a-gee-or-GEE-tee-ko] The finest Greek white variety the Ionian Islands. Closely associated with Nemea in the and arguably one of the best in ||||||||||||||||||||||||||||||||||||| Peloponnese, it produces a huge varia- the Mediterranean. Roditis [ro-THEE-tees] tion in styles ranging from fresh young ||||||||||||||||||||||||||||||||||||| Broad and rich, without any reds to dark, full-bodied wines. Athiri [a-THEE-ree] heaviness. ||||||||||||||||||||||||||||||||||||| Widely grown in the Cyclades ||||||||||||||||||||||||||||||||||||| Kotsifali[ko-tsee-FA-lee] and Dodecanese islands. Quite Savatiano [sa-va-tee-a-NO] Mainly cultivated in Crete. soft and round. Greece’s most widely-planted ||||||||||||||||||||||||||||||||||||| ||||||||||||||||||||||||||||||||||||| white variety. Limnio [lee-mnee-O] Malagousia ||||||||||||||||||||||||||||||||||||| It produces full-bodied wines with a high [ma-la-ghoo-zee-A] Moschofilero[- alcohol content. It can impress purely by its mo-sko-FEE-le-ro] ||||||||||||||||||||||||||||||||||||| remarkable character and Light with vibrant acidity, floral Mavrodaphne [ma-vro-DAF-nee] individuality. aromas, and incredible Cultivated in the northwestern Pelopon- ||||||||||||||||||||||||||||||||||||| elegance. nese and the Ionian Islands, the “black Muscat laurel” grape, as its name translates, is Traditionally used for the deeply colored, with intense aromas. production of sweet wines. ||||||||||||||||||||||||||||||||||||| Xinomavro [xee-NO-mav-ro] A dark red that produces wines of great find out more character. Wines of Greece: www.winesofgreece.org olive oil Greek gold in a bottle Greece is renowned around the world for its “Greek Gold” – the country’s excellent olive oil. Most groves are small and family-owned, which means that farm- ers tend to their trees, harvest their fruits, and ex- tract their oil with great care. Most Greek olive oil (80%) is extra virgin, and 17 regions of the country have PDO certification for their olive oil. > Annual production: 350,000 tonnes – 16% of world production > Largest exporter of extra virgin olive oil > 120 million producing olive trees > Annual export volume: 135,000 tonnes Olive oil is the dominant oil used in Greece for cooking, for salads and even for many sweets and cookies. But it is equally pre- ferred by many cooks around the world, both for its notable health benefits and its robust flavor notes. di d you know? The average Greek consumes 16 liters of olive oil a year. Key olive oil regions in Greece Lesvos Peloponnese Crete find out more Greek Association of Industries and Processors of Olive Oil (SEVITEL) www.sevitel.gr table olives table olives Greek olive groves produce a great variety of table olives – the dark, shiny, Kalamata olive king among them. Greece and Spain account for the bulk of table olive exports in the European Union, with 90% of Greek production being exported. The high quality of Greek olives, and the large selection available, make Greek olives the preferred choice for everything from tasty Greek salads to the perfect mar- tini. Slice them on top of a pizza, toss them in a pasta dish, or serve them as a healthy and delicious snack any time of the day. From big, black Kalamata olives to tiny, green, cracked olives fla- voured with lemon and garlic, there is a Greek olive to suit every taste. Greek olives are justly famous the world over and Greek olive exporters offer a wide as- sortment of products. Table olives go by many names in Greece, depending on their type, the region, and how they are preserved. The main varieties are: Kalamata Tsakistes Dark, with hints of purple, this shiny The name means ‘cracked’, and these almond-shaped olive is the most highly olives are typically processed as green prized black olive. olives, often preserved in olive oil ||||||||||||||||||||||||||||||||||||| flavored with lemon and garlic. Conservolia ||||||||||||||||||||||||||||||||||||| This olive variety is known by many Throumbes names: Amphissa, Agrinio, and Stylida These are black olives allowed to ripen among others. Processed both as fully on the tree, before being cured in green and black olives, it accounts for salt. They have a wrinkled appearance 80% of Greek production. and are soft in texture. di d you know? find out more Panhellenic Association of Table The goddess Athena gave the olive Olives Processors, Packers and tree as a gift to Athens to have the Exporters (PEMETE) city named after her. www.pemete.gr greek yogurt creamy deliciousness for any meal Greek yogurt, called yiaourti, is thick and creamy and has taken the world by storm. Yogurt has been a tradition in Greece probably ever since the first itinerant shepherds tried to store milk in their goat skins only to find that the agitation and the heat had turned the milk into something else: slightly sour, un- usually refreshing, and delicious. Extremely versatile, the creamy texture of Greek yogurt lends itself well to anything from breakfast to dips, sauces, and desserts. It can easily substitute for both sour cream and heavy cream in many dishes and desserts for a lighter and healthier meal. Traditional Greek yogurt is made either with sheep’s milk or with goat’s milk, although today cow’s milk yogurt predominates. The standard production provides a choice of 0, 2, 5 or 10% fat. di d you know? The delicious creaminess of Greek yogurt is the result of straining excess liquid from raw yogurt. In Greece, yogurt is often served as a simple and light dessert, either topped with spoon sweets