Greek FoodIndex
The table both harvests come from.
Neither honey nor olive oil arrives in Greece as a product; both arrive as part of a table. These pieces cover that table — the pairings, the larder, the habits, and the long record behind both harvests — so the jar and the bottle make sense when they reach yours.
Ancient Greek Food: What People Actually AteBarley maza and wheat artos, olives, cheese and preserved fish, kykeon and honey cakes: the sitos and opson of the ancient Greek table, meal by meal.Food of the Gods: Ambrosia and Nectar in Homer and PindarWhat ambrosia and nectar are in Homer and Pindar, where the poets disagree over which is food and which is drink, and how honey entered the argument.Honey & Cheese: How Greeks Actually Pair ThemFeta me meli, sfakianopita, graviera with thyme honey: the classic Greek cheese-and-honey pairings, and how to set them on a UK table.Honey in the Ancient World: From Knossos to AristotleLinear B tablets at Knossos, Egyptian tomb reliefs, Homer's libations and Aristotle's bees: what the ancient record actually says about honey.The Cretan Larder: What the Island Actually EatsPaximadi, dakos, horta, PDO cheeses, snails and thyme honey: what actually sits on a Cretan shelf, and how mountain terrain put it there.The Olive in the Ancient WorldAthena's olive on the Acropolis, the sacred trees you could be exiled for cutting, and the only crop Solon let leave Attica. The record, read closely.
More are in the writing; the Harvest Letter carries the season's additions.
The Harvest Letter
Two letters a year. Nothing between.
One at the summer extraction, one at the autumn pressing: first call on the first jars and first bottles we fill, and the harvest report in real numbers.
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