“Blue skies, whitewashed houses, shimmering turquoise blue sea and tables laid with paper cloths… the joys of the taverna and its warm hospitality. Think feta, olives, spit-roast lamb and salads, with a chilled beer or glass of wine” OLIVES & OLIVE OIL Greek olive oil is often full bodied and fruity, and, like oils from Spain or Italy, regionality affects its flavour. Choose a few different varieties and stock up – a fruity oil for salads, bread dipping and drizzling over fish and vegetables, and a more peppery one for barbecuing and roasting lamb with lemon and oregano. Olives are an essential part of a meze, along with a glass of ouzo. Kalamatas are olive royalty, but look out for more unusual varieties, like Tsakistes, a cracked green olive used…
