About Greek agricultural products

Greece is blessed with a wide gamut of basic ingredients that flourish in its perfect Mediterranean climate and pristine, fertile land and seas. First and foremost, of course, are olives and olive oil. Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is extra virgin olive oil. Fruits, greens, and a wide array of fresh, seasonal vegetables and legumes are the mainstay of traditional Greek cooking.

Greeks have been consumers of cheese and yogurt from time immemorial. While feta is the best-known Greek cheese, there are at least 60 unique regional cheeses. Greece is also blessed with a wealth of “natural gourmet” products, foods that come from the land or sea and that have a long history, such as honey, saffron, a great wealth of herbs, both fresh and dried, botargo as well as preserved seafood specialties. The sea provides excellent conditions for organised fisheries, and aquaculture is one of the most important industries in Greece.





“Greece produces more than 430,000 tons of olive oil annually, and more than 75% of that is extra virgin olive oil.”

Greece ranks among the first in the EU, regarding the list of agricultural products registered as protected designation of origin (PDO), protected geographical indication (PGI) or Traditional Specialty Guaranteed (TSG) products, with approximately 94 entries.

These are a result not only of the richness of Greek soil, but also the passion and traditional knowledge handed down through the generations to their producers.