Greek cuisine is one of the most ancient cuisines in the world.It has influenced other cuisines and it has been influenced by others.

Its distinct characteristic is oliveOil which plays a major role in cooking.

Olive oil has been proven to be extremely nutritious and it is linked to a reduction in the risk of coronary heart diseases.

Besides its cardioprotective benefits, olive oil preserves the arterial elasticity, redusing the risk of strokes.

Compared to butter olive oil has close to 65% less saturated fat. Another characteristic of the Greek cuisine is the wide use of vegetables such as tomatoes, potatoes , eggplants, green peas, onion and green peppers.

This is partly due to the relative warm weather that exists in the Greek region throughout the year.

Since goats and sheep are widely bred in Greece, they are very popular ingredients of recipes.

For a long time, sea access has allowed fish to become a part of the Greek cuisine and Greeks enjoy eating it grilled or fried accompanied the long warm days of summer.

Food is seasonal with simple flavors such as the following herbs and spices: basil, thyme, bay leaves, mint, oregano, dill and garlic.

Cinnamon is also a very common spice in Greek cuisine and it is found in many dishes.

In general cheese is beloved by Greeks and it is served in every Greek home. The most popular cheeses are feta cheese, kasseri, kefalotyri and graviera.