Cheese
Cheese
Olive Oil
Olive Oil
Potato
Potato
Tomato
Tomato
Split peas
Split peas
Wine
Wine
Raisin
Raisin

The Greek PDO cheeses (of which there are more than 20 different types), with their unique flavor, explain why yearly consumption per capita consumption in Greece surpasses every other European country’s. Every Greek cheese is produced with appetite, knowledge, and a lot of talent.

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Greek olive oil is distinguished by an additional quality index and rare organoleptic ingredients. It ranks among the best olive oils in the world and stands out for its fruity taste, delicate aroma and golden green color.

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Part of our national culture and infinite Greek dishes. The potatoes from the producers-members of the Union of Agricultural Cooperatives of Naxos, arrive at the Potato Packing Unit and, after the necessary quality tests (in order to remove the unsuitable tubers), they are standardized and stored in the refrigeration facilities.

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The cultivation of tomatoes in Santorini began at the end of the 19th century. Initially, its processing was based on home processing and later on industrial, since thanks to its high quality, Santorini tomato paste quickly became a brand name and gained recognition in the market.

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Fava, in the past, was the main source of protein for the inhabitants of Santorini and other areas. In Santorini we find a special indigenous variety of lathouri and specifically Lathyrus clymenum L, which is cultivated exclusively on the island for 3,500 years.

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In Greece, wine was never missing from any table. Wine was at the center of the table, in the easy and difficult days. Greek wine is part of our lives.

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Corinthian Raisin is the natural product that results after the drying of the grapes of the respective Greek vine variety with the scientific name VitisViniferaL. It is cultivated in Greece and especially in the coastal parts of the Northern and Western Peloponnese and in the Ionian Islands.

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