Greek products with protected designation of origin

Feta ( ; ) is a Greek brined white cheese made from sheep's milk or from a mixture of sheep and goat's milk. It is soft, with small or no holes, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavour is tangy and salty, ranging from mild to sharp. Feta is used in salads, such as Greek salad, and in pastries, notably the filo-based Greek dishes spanakopita , and tyropita . It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked (often grilled), as part of a sandwich,

thumb|right|upright|An ouzo bottle Ouzo (, ) is a dry anise-flavored aperitif that is widely consumed in Cyprus and Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı, and arak.

resin obtained from the mastic tree

thumb|A bottle of retsina from the Greek producer Kourtaki thumb|Retsina Malamatina

Mastika ( ) or mastiha is a liqueur seasoned with mastic, a resin with a slightly pine or cedar-like flavor gathered from the mastic tree, a small evergreen tree native to the Mediterranean region. In Greece, mastiha () or mastichato () is a sweet liqueur produced with the mastika resin from the island of Chios, which is distilled after hardening to crystals. Sugar is typically added. It is a sweet liqueur that is typically consumed at the end of a meal. It has a distinctive flavor, reminiscent of pine and herbs. It is claimed to have medicinal properties and to aid digestion.

thumb|180px|Tsipouro

type of raisin

thumb|Greek PDO Kasseri

species of plant

large, black olive

Graviera ( ) is a cheese from Greece produced in various parts of Greece, the main varieties of which are Crete, Lesbos, Naxos and Amfilochia. It resembles gruyère, a Swiss cheese from whose name "graviera" is derived.

Manouri () is a Greek semi-soft, fresh white mixed milk-whey cheese made from goat or sheep milk as a by-product following the production of feta. It is produced primarily in Thessalia and Macedonia in central and northern Greece.

thumb|Old advertising for Mavrodaphne in Germany Mavrodaphni, Mavrodaphne, or Mavrodafni (Greek: Μαυροδάφνη lit. 'black laurel') is both a black wine grape indigenous to the Achaea region in Northern Peloponnese, Greece, and the sweet, fortified wine first produced from it by Gustav Clauss in around 1850.

thumb|Saganaki made with pan fried kefalograviera cheese Kefalograviera (Greek: Κεφαλογραβιέρα) is a hard table cheese produced traditionally from sheep's milk or a mixture of sheep's and goat's milk. According to the PDO filing with the EU (see below) the name applies only to cheese produced in Western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania.

Kopanisti () is a salty, spicy cheese, with protected designation of origin (PDO) produced in the Greek islands of the Cyclades in the Aegean Sea such as Mykonos, Tinos, Andros, Syros, Naxos etc.; it has been produced in Mykonos for more than 300 years. It owes its special peppery and spicy taste to rapid and extensive lipolysis and proteolysis caused by abundant microbial growth encouraged by repeated kneadings performed during the ripening process.

thumb|right|200px|Traditional distillation of tsikoudia thumb|200px|A bottle of tsikoudia Tsikoudia (, literally "terebinth") is an alcoholic beverage, a fragrant, grape-based pomace brandy of Cretan origin that contains 40% to 65% alcohol by volume. Tsikoudia is made by distilling of pomace, what remains of grapes pressed in winemaking. In the eastern part of Crete, tsikoudia is often informally called raki (), a name originating from the Turkish 'raki', derived from the 17th-century Arabic 'arak', meaning 'distilled'.

Greek cheese preserved in olive oil

Metsovone () is a semi-hard smoked pasta filata cheese produced in the Aromanian village of Metsovo in Epirus, Greece. Metsovone has been a European protected designation of origin since 1996. This cheese, along with Metsovela, is one of the most popular culinary attractions of Metsovo. These cheeses are produced in the Tositsa Foundation Cheese Factory of Metsovo.

Xynomizithra or xynomyzithra () is a Greek whey cheese with some added milk; it is a sour variant of Mizithra, and made from ewes' and/or goats' milk. The proportion of full-cream milk is about 15%.

Formaela () is a hard cheese produced exclusively in Arachova, Greece. It is famous throughout Greece and has been registered in the European Union as a protected designation of origin since 1996.