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Understanding Greek Condiments

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kcixcy

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I’ve noticed that condiments in Greece can vary quite a bit depending on where you are. For example, when I visit Crete, there’s always fresh lemon on the table, and people use it on everything, from meat to greens. In other places, I see a lot of vinegar being used, especially with salads and fried foods.

It got me wondering, what are the most common condiments across different regions of Greece? Do Greeks ever use things like ketchup, mustard, or mayonnaise at home, or is that mostly in tourist areas?

I know olive oil and lemon are staples, but sometimes I see things on tables that surprise me. Just curious if there are certain traditional uses for these “modern” condiments or if it’s more regional/custom-based. Would love to hear your thoughts or family traditions!
 
Great observation, condiments in Greece really do reflect both regional traditions and evolving tastes. Olive oil and lemon are definitely staples, especially in places like Crete, where lemon is almost a condiment in itself! In northern regions like Macedonia and Epirus, vinegar is more common, especially for things like horta or fried fish.

As for ketchup, mustard, and mayo, yes, Greeks do use them, though mostly in casual settings. You’ll see them with souvlaki, burgers, or at home with oven potatoes or sandwiches. My family uses mustard in kotopoulo me moutardi(mustard chicken), and mayo shows up in things like Russian salad (rosiki salata) during holidays.

Tzatziki is probably the most iconic "condiment," and regional dips like skordalia, tirokafteri, or melitzanosalata often accompany meals like spreads or sauces.
 
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