Greek oil makes an extraordinary contribution to every type of cooking, and certainly to authentic Greek cooking, I suggest having two on hand. One top quality extra virgin Greek olive oil for use place to place. The other a lower grade for cooking at high heat, usually labeled as olive oil.
Greek cooking makes use of herbs. Oregano, thyme, rosemary, parsley, and spearmint are just a few of the every day herbs being used in cooking. Mostly in smaller towns, they are being used directly out of the herb garden they keep. Nowadays many have started growing herbs in pots in thier apartments as well.
There are black, green, and red/pink varieties, the color depends on how ripe they are when picked. You will find a great variety both in size, but in the way they are preserved as well, salted water, vinegar or olive oil.
Greek dishes use a lot of honey, mostly in delectable pastries but also in other recipes. Greek honey is worth adding to your pantry. Choose according to taste, between thyme and wild thyme, fir honey, pine honey, orange blossom honey, wildflower honey, and chestnut honey.
Greek Yogurt is one of the favorite ingredients of the Greek cusine. If you can't find Greek yogurt in your local market, you can make your own by buying plain unflavored yogurt and straining it to remove the excess liquid.
Most commonly available in frozen one-pound packages containing around 24-sheets, phyllo is used in pitas (filled pies) with cheeses, custard, meat, vegetables as well as in main dishes and desserts, like the famous