1. Santorini Tomato Paste
Santorini has its own variety of tomatoes which were originally imported from Egypt, where it was noticed they could thrive even in very dry conditions. On Santorini, the tomatoes survive just on the morning dew and scant rains, producing a small tomato with a remarkably concentrated flavor and a characteristic "dimple". They are sometimes called "anhydrous" tomatoes, meaning "without water", referring to their growing conditions. Even if you don't like tomato paste, you'll find yourself licking your fingers over this one. I'm prejudiced - I was freely fed Santo brand Santorini tomato paste at the recent food festival on the island, and that's the one I yearn for right now, but there are several other manufacturers which also produce a marvelous tomato paste from the volcanic island.
2. Kalamata Olives
Kalamata olives are like the common black or green olives sophisticated and stylish older sister. Usually a purplish color with a distinctive "pointy" shape, these olives have an unusual flavor which complements rich Greek dishes very well. Kalamata olives come from the Kalamata area in the Peloponnese - which is also the home town of Greek musical phenomenon Yanni.
3. Greek Yogurt
Eating yogurt in Greece spoils you for any other kind, including the next-best-thing varieties of "Greek" yogurt now on sale in the rest of the world. I never liked yogurt before a magical morning in Greece.
