Extra virgin olive oil

Extra virgin olive oil is made from the first cold pressing of the olives. It adds texture and flavor to food and is an indispensable part of the Greek diet.

Kalamata olives

Kalamata olives have a rich and fruity flavor and are one of the most popular eating olives in Greece.

Legumes

Legumes (beans, peas and lentils) are used very regularly in traditional Greek cookery. Popular types of legumes include chickpeas, lima beans (also known as butter beans), yellow and green split peas and brown lentils. For convenience you can use canned, pre-cooked beans and lentils.

Grape leaves

Grape leaves (also known as vine leaves) are most often used to wrap rice, pine nuts and herbs to make dolmades, which are a popular finger food in Greece and Middle Eastern countries.

Long-grain rice

Long-grain rice is the most commonly used rice in Greek cuisine. It's used in pilafs, as an accompaniment to stews and in dolmades.

Pasta

Pasta was introduced to the Greeks by the Italians centuries ago and it is eaten regularly. The most popular types of pasta in Greece are orzo (a rice-shaped pasta) and macaroni.

Dried oregano

Dried oregano is used to flavor a wide range of Greek dishes.

Bulgur

Bulgur is made from whole wheat that has been parboiled, dried, then sifted into particles. It is used in Greece as an accompaniment to stews and can be used instead of rice in pilafs.

Nuts and dried fruit

Nuts and dried fruit are eaten as a snack or in sweets and desserts. They are also used to add flavor and texture to savory dishes. The most popular nuts and dried fruit in Greece are pine nuts, almonds, walnuts, pistachio nuts, dried apricots and dried figs.

Honey

Honey is used to make sweets and pastries such as the famous baklava (a baked mix of pastry, chopped nuts and honey).

Tomatoes (canned)

Tomatoes are used extensively in Greek cookery. Peeled canned tomatoes are the most convenient to use for making sauces.