Olive Oil — Liquid Gold

Greece is the third-largest olive oil producer in the world (after Spain and Italy) — but in terms of quality and per capita consumption, it is the undisputed number one. Greeks consume over 12 liters of olive oil per person per year — three times the European average.

In Greece, olive oil is not an ingredient but a main component. The dishes in the category "Ladera" (oil dishes) — beans, okra, eggplants, potatoes, peas — literally swim in olive oil. This may initially seem strange to German palates, but it tastes incredible and is (proven) healthy: The Cretan Mediterranean diet is considered one of the healthiest in the world.

The best growing regions:

• Crete: The island alone produces 30% of Greek olive oil. Some olive trees are over 3,000 years old.
• Kalamata (Peloponnese): Famous for the large, purple Kalamata olives and their intense oil.
• Lesbos: 11 million olive trees on one island — olive oil museum in Agia Paraskevi.

As a souvenir, a bottle of extra virgin olive oil from a small family oil mill is the best choice. Buy directly from the producer, not in the tourist shop — the price difference is enormous, as is the quality.