More Greek Products
Honey:Far earlier than olive oil, long before  wine, Greeks fell in love with honey. In ancient Greece, the bee, as well as its products, found itself in high place in the estimate of the people and the men in power. Proof of this constitutes the large quantity of mythological references and representations in ancient Greek vessels of mainly 6th century B.C. These facts prove the significant place of bee products in the daily life, as food but also as therapeutic means. Greek honey is globally famous for its exceptional quality, its unique aroma and its rich taste. Its great diversity in terms of flavour and aroma sets it apart from its competitors, fuelling its international recognition. This advantage to a great extent derives from the rich Greek flora, which comprises numerous wild plants land herbs.
In Greece, 12,000 tons of honey are produced annually. (flower honey).

Chios Mastic (Chios Island) 
Mastic (MASTICHA)Gum comes from the resin that seeps like teardrops from the bark of the mastic tree (Pistacia lentiscus). It is an exclusively Greek product, because although the mastic tree grows in many places it only sheds its tears, thus producing its valuable crystals, in the North Aegean island of Chios. Herodotus had noted the strange behavior of the mastic tree since the 5th century B.C. According to the legend, mastic trees begun to cry in sympathy when Romans tortured Isidore, the island’s patron saint.
Columbus apparently stayed on the island between 1473 and 1474, and he found out about mastic, which was in great demand in those days. So he thought if he could find another source, he could break the Chios monopoly and get very rich. In the New World found trees that looked just like the mastic (MASTICHA) trees, but they didn’t weep like the mastic trees in Chios Island

Ouzo
Ouzo is a globally famous Greek drink-aperitifIt is an anise-flavored liqueur that is widely consumed throughout the Greece . Ouzo is exported throughout the world and Ouzo is one of Greece's most sought after products. The name dates back to the late 19th century, but is of uncertain origin Many claim the history of ouzo - in one form or another - may date back to ancient times. Its precursor is raki, a drink distilled throughout the Byzantine and later Ottoman Empires.  
The production of ouzo began at Greece in the mid 1850’s and flourished at the end of the 19th century the Plomari in LesvosModern ouzo distillation largely took off in the 19th century following Greek independence, with much production centered on the island of Lesboswhich claims to be the originator of the drink and remains a major producer. In 1932, ouzo producers developed the method of distillation using copper stills, which is now considered the canonically proper method of production.

Feta
Feta is arguable the best – known Greek food abroad. The European Union granted Greek Feta a PDO (Protected Designation of Origin) status and issued a decree prohibiting European countries other than Greece from using the name Feta. In Europe, similar cheeses now must be called “brined white cheese.” Within Greece, Feta can be made only in specific regions: Macedonia, Thrace, Thessaly, Central Mainland Greece, the Peloponnese, and Lesvos Island.
Feta is a simple cheese to make. It has a mild, milky flavor that remains fresh and accessible, one that can easily be enjoyed on a daily basis. Greek Feta production abides by very specific rules that control the manufacture and the allowed percentage of goat’s milk in the cheese. Feta is made predominantly with sheep’s milk, although a small percentage of goat’s milk (up to 30%) can be added. Cow’s milk is never used in the production of true Feta.