Become a Geek about the Greek

Greeks have been cultivating olives for millenniums. According to their history the Greek goddess Athena gave an olive tree to the city of Athens  winning over its favor.  Greek meals are served with  local olives some cured in a hearty sea salt brine while others like wrinkly throubes eaten uncured from the tree. Olive oil the heart and soul of Greece, is used liberally in cooking and salads and poured over most dips and dishes. Many taverns and restaurants use their own oil.  

Another important food in Greek culture is fish. Eaten since ancient times fish and calamari have been served fresh from the Mediterranean and Aegean Seas. The fish are grilled whole as shown below and topped with  ladholemono (a lemon and oil dressing). 

The last Greek food that is important to their culture is yogurt. Greek Yogurt has been produced in Greece for hundreds of years. Traditionally the yogurt has been made from either ewe’s milk or cow’s milk though cow’s milk is most commonly found in brands sold in the United States. It’s thick and creamy texture created by straining or boiling away excess liquid defines it from other types of yogurt. The lower water and higher fat content of this yogurt variety make it less likely to curdle when heated. It is typically higher in protein lower in lactose and lower in carbohydrates than other types of yogurt.

Sources http://www.bbcgoodfood.com/howto/guide/top-10-dishes-try-greece

http://www.greekyogurt.org/origin/