Olive oil is the lifeblood of Greek and Cypriot cuisine. It imparts a distinctive fruity flavor and silky texture to dishes, and is used for cooking, dressings, and even drizzling over finished plates. Extra virgin olive oil, cold-pressed from the first pressing of the olives, is the highest quality and most flavorful option.

Olives, both black and green, are integral to the culinary landscape of the Mediterranean. They are often served as a snack or appetizer, incorporated into salads and stews, or even used as a garnish. Kalamata, a popular variety originating from Greece, is renowned for its rich, meaty texture and bold flavor.

Feta, a salty and tangy cheese made from sheep’s milk, is a staple in Greek and Cypriot cuisine. It is commonly crumbled over salads, baked in savory pies, or served as a table cheese. Feta adds a creamy contrast to dishes, balancing out the bold flavors of other ingredients.

Greek and Cypriot cuisine incorporates a variety of herbs and spices that lend depth and complexity to dishes. Key herbs include oregano, dill, mint, parsley, and rosemary, while spices like cinnamon, nutmeg, and allspice add warmth and fragrance. Bay leaves, often used in slow-cooked dishes, provide a subtle, earthy flavor.

Grains, such as wheat and barley, are common in Greek and Cypriot dishes. Bulgur wheat, used to make pilafs and salads like tabbouleh, is especially popular. Legumes, including lentils, chickpeas, and fava beans, serve as the basis for stews, soups, and spreads like hummus and fava.

Yogurt, typically made from sheep or goat’s milk, is a versatile and nutritious staple in Greek and Cypriot cuisine. It is enjoyed on its own, as a side dish, or as an ingredient in sauces like tzatziki. Greek yogurt, known for its thick and creamy texture, is often strained to remove excess whey.

Honey is the sweetener of choice in many Greek and Cypriot desserts. From baklava to Greek yogurt with honey, this natural sweetener adds a rich, floral depth to dishes. Thyme honey, a popular variety, is especially prized for its unique flavor profile.

Vinegars, such as red and white wine vinegars, and citrus fruits, like lemons and oranges, provide acidity and brightness to Greek and Cypriot dishes. They are used in marinades, dressings, and sauces, and help balance the flavors of rich ingredients like olive oil and cheese.

Nuts and seeds are a prominent feature in Greek and Cypriot cuisine, adding crunch and depth to a variety of dishes. Almonds, walnuts, pistachios, and sesame seeds are commonly used in both sweet and savory recipes, from pastries like baklava to savory dips and spreads.

Fresh vegetables and fruits are fundamental to Greek and Cypriot cooking, reflecting the Mediterranean’s rich agricultural heritage. Key produce items include tomatoes, cucumbers, eggplants, zucchinis, bell peppers, and leafy greens, as well as fruits like grapes, figs, and citrus. These ingredients are showcased in salads, side dishes, and stews, celebrating the flavors of the season.