Greek cuisine is a Mediterranean cuisine sharing characteristics with the cuisines of the Balkans, Turkey, Italy, and the Levant. It's based around a variety of colorful and flavorful foods that are high in nutrients and low in animal fats.
The most characteristic and ancient element of Greek cuisine is olive oil, which is frequently used in most dishes. It adds the distinctive taste of Greek food. Olives are also eaten whole. Greece is almost surrounded by sea, so it's no surprise that fish and shellfish are eaten regularly. A great variety of cheese types are used in Greek cuisine, including Feta, Kasseri and Kefalotyri.
Contemporary Greek cookery makes wide use of vegetables and herbs, grains and bread, wine and various meats, including poultry, rabbit and pork. Also important are eggplant, zucchini and yogurt. Greek desserts are characterized by the dominant use of nuts and honey.