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mediterranean cuisine

4 Tips How to Use Olive Oil

Virgin olive oil, and extra virgin olive oil, (comes from virgin oil production only, contains no more than 0.8% acidity) are produced by simply crushing olives and

extracting the juice in a press or centrifuge. Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health. All of the other grades, such as "pure" and "olive oil," are refined using high heat and chemical processing, in the same way other cooking oils are. 


Philosophy of the program “Greek Breakfast”

The Greek Breakfast is an initiative taken by the Hellenic Chamber of Hotels which utilizes and connects the cultural – gastronomic wealth of the country with the Greek hotel business.

It is a program designed by the Hellenic Chamber of Hotels which has been in operation since 2010 and whose aim is to enrich the breakfast offered in Greek hotels with pure and unique Greek products as well as with traditional local dishes from every region of Greece.


Greece Aims To Strengthen Promotion Of Food Products To Boost Tourism

Greece aims to turn its healthy, Mediterranean-based, diet into an international trend to attract more tourist arrivals, Greek Tourism Minister Olga Kefalogianni informed professionals on 11 June during the inauguration of the Greek food products exhibition by Lidl Hellas in Athens.

During her speech, the Greek tourism minister referred to the need for Greece to produce and promote its quality products and underlined that agritourism is key for the country’s tourism product to become more competitive.


Extra virgin oliveoil

olive oil

Virgin olive oil, and extra virgin olive oil, (comes from virgin oil produc-tion only, contains no more than 0.8% acidity) is produced by simply crushing olives and extracting the juice in a press or centrifuge. Virgin olive oils contain the highest levels of polyphenols, antioxidants that have been linked with better health. All of the other grades, such as "pure" and "olive oil," are refined using high heat and chemical processing, in the same way other cook-ing oils are.3 million tons of olive oil is produced around the world each year, which equates to about 445ml for each one of us. Are you using your share? There are at least fifty different varieties of olive, each with its own distinct characteristics. In Greece, there are an estimated 120,000,000 olive trees and 350,000 Greek families involved in olive tree cultivation. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries; the percentage is far higher in the Mediterranean countries (Greece: 80%, Italy: 45%, Spain 30%). Olive oil is a staple of the Mediterranean diet and it has a posi-tive health impact on heart, cancer, stress and blood pressure symptoms.

 

 


Spoon sweets (γλυκό του κουταλιού)

What is the "Spoon sweets" (γλυκό του κουταλιού 'sweet of the spoon') are popular in Greece and Cyprus, usually served with Greek coffee and a glass of cold water. Most are made of whole fruit, though some kinds are made of pieces or purees. One typically Greek spoon sweet is the snow-white and intensely aromatic vaníllia (βανίλια, [v...a'nilja]) which is not made of vanilla, but of mastic resin, for which the Aegean island of Chios is famous. This is usually served as a spoonful of sweet on a table spoon dropped into a tall glass of ice-cold water and popularly called "βανίλια υποβρύχιο", a "vanilla submarine". It is a thick, white, sweet paste made industrially by beating mastic resin with table sugar. When cold, it has the consistency of hard caramel candy: it is meant to be licked like a lollipop as, at body temperature, it gradually becomes softer and more chewable. The Greek diaspora introduced this treat to other countries as far away as Japan.