The Giving Tree: An Introduction to Greek Olive Oil

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Grown mainly in the Peloponnese, the Manaki variety is mild and suited to more everyday cooking and frying, and Valanolia, cultivated on the islands of Lesbos and Chios, offers complex aromas and a strong fruity flavor and is also suitable for cooking.

Pantopoleion tis Mesogeiakis Diatrofis, photo by Manteau StamIn Athens, our favorite place to shop for domestic olive oil is Pantopoleion tis Mesogeiakis Diatrofis, located just opposite the old Athens Stock Exchange.

It specializes exclusively in carefully selected Greek products made mostly by small producers, many with protected designations of origin, including favas and tomato paste from Santorini and tuna from Alonissos.

There are scores of pasta, cheeses and cured meats to choose from as well. In the oil section alone, 200 producers and more than a thousand labels stand on the shelves.

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