This is a list with some of my favorite products and ingredients that I usually bring back from every trip to Greece. I have avoided those such as fresh cheeses, since you will not be able to take them on long trips without compromising their quality. Depending on where you live, you may find here some items which are easy to get in your region. But even so, I invite you to take note of these suggestions, probably more than one will surprise you!
In no particular order of preference, here are my favorite Greek products that we can be bought at the supermarket, and brought even on long flights:
Whole carob beans (kharupi) and derivatives:
The carob is a legume that in many countries has gone out of fashion, since it is associated with the post-war era. However, it has many nutrients and beneficial properties. Its flavor is reminiscent of cocoa, with the advantage of being, however, very low in fat. It can be eaten whole, with the sole precaution of not biting its seeds. It is said that they are so hard that they could even break a horse’s teeth! It’s also sold as flour, with which all kinds of baked goods can be prepared, or, for example, taken with milk.
It’s also possible to buy a typical carob syrup, which has no added sugar, and which sometimes is called “carob honey” in a generic form. Its consistency is similar, although technically it is not such. Its flavor is slightly smoky and its sugar content is almost half that of common honey.
Extra virgin olive oil:
After Spain and Italy, Greece is the third country in the world ranking of olive oil production. As has already been detailed in other articles, in order for the product to be of the highest quality, it is always necessary to ensure that the packaging indicates that it is “extra virgin olive oil”. It must come from the first pressing, and extracted only through mechanical processes. On the other hand, the higher the quality the lower the acidity of the oil (ideally it should be less than 0.3%).
Olives:
In line with the previous point, in all corners we can find olives, which are usually sold vacuum packed and without brine, so that it’s possible to take them even in the airplane cabin. The main varieties are Koroneiki and Kalamata. The first ones are small and are collected early, which is why they are green. The latter are harvested later (therefore they are black) and are especially well-known as one of the ingredients of the Greek salad.
“Krokos Kozanis” saffron:
With no doubt, the most expensive spice in the world. Just 1 gram of saffron can cost no less than 4 Euros in a supermarket, although it will be much more expensive in a business that sells regional products for tourists. The Greek saffron comes exclusively from the region called Kozanis, and the package will show the guarantee seal of its origin.
Mastic (mastikha):
A unique product in the world, coming from the resin of a tree of the same name, and which is only found on the island of Chios. From this product are produced among others: “tears” that can be chewed, powder to use in baked goods or coffee, liquid extracts to flavor or also a spirit with the same name.
Greek coffee:
Surely you will have noticed in any tavern that Greek coffee is different from that which is drunk in more western countries. It’s ground much finer and is prepared in a special container called ibrik. That’s why it’s also worth finding one which is made of copper, to bring along with a pack of coffee.
“Fava” from Santorini:
The fertile soil of Greece provides us with a large quantity of fruits, legumes and vegetables of all kinds. But Santorini’s volcanic soil is nevertheless an exception. Its unique characteristics make it possible for few plantations to thrive, and this yellow legume is one of them. The fava is boiled in a broth along with other vegetables, to be later reduced to a delicious puree, which is usually eaten with pita bread, or as an accompaniment to grilled octopus.
Zakinthos raisins:
Stafida (currants) are small raisins with great nutritional value that come from Zakinthos, an Ionian island located in the west of the country. It can be used in sweet preparations as we would do with any raisin, but also, for example, in fillings for vegetarian dolmadakia.
Honey:
Greek honey is considered by many to be the best in the world. Since it comes from different types of flowers, it’s worth trying at least the most common varieties, and find the one that you like best. I especially recommend thyme (thymari), one of the wild spices that is most characteristic of the dry and hot climate of Greece. Chestnut honey (kastaniá) has a strong flavor and is less sweet than the other varieties, which is why it may not be the favorite of many, but it’s definitely very special. And finally, I suggest you not to miss the orange honey (portokalli). Its sweetness combined with the aroma and flavor of orange are an absolute festival for the senses.
Pastourmas:
If the law allows you to enter your country with some type of meat product, then you can take a piece of this vacuum-packed cold cut. Pastourmas is a preparation of dried salted beef, seasoned with very particular spices, especially fenugreek, which gives it a unique flavor. It can be eaten in multiple ways, very often with fried or scrambled eggs.
Oregano and mountain thyme:
Two wild spices that can be easily found on any hike in the mountains. They are used in countless recipes and are available packaged both in supermarkets and in tourist shops.
Mountain tea (Tsai tou vounou):
A tea that was already consumed by ancient philosophers. It comes from the mountain plant called sideritis and has great antioxidant properties. Hippocrates also pointed out its benefits for both the respiratory and immune systems.
Dried figs:
Fig trees grow wild all over Greece and it is always a joy to be able to pick a fig while hiking. And then it is also possible to extend that pleasure, buying a packet of dried figs.