Olive oil is the staple of almost, if not all Greek plates. Olive oil is found all over Greece, as well as the trees that bear the fruit. It has ties to both religious and folk beliefs, and is used as Greece's official addition to any plate that needs that extra "touch" of Greek taste.

Food and holidays are both very sacred to the people of Greece. The most extravagant meals are held during Holidays, such as Christmas.

The Greek Christmas celebration lasts for thirteen days, from Christmas Eve until Epiphany, January 6, the day that the Magi arrived in Bethlehem, bringing gifts to the Christ child.

Bread is the most important of the Greek holiday foods. Historically, flour and yeast were scarce and expensive and thus saved for special meals. Traditional items, such as Christmas bread or stravropsomo, a fruit-filled loaf, decorated on top with the sign of the cross and Chistopsomto or “Christ's Bread”, a leavened bread made of flour, sesame seeds, and spices, such as anise, orange, cloves, and cinnamon accompanied by dried figs, are eaten on Christmas Eve.

Other traditional Greek Christmas sweets include thiples, fried dough strips dripped with honey, kourabiedes, holiday butter cookies, kataifi, phyllo-wrapped confections made from cinnamon and sugar and drizzled with honey, melomacrona, popular honey cakes, and the ever-popular sweet pastry, baklava.

The Greek also have their own set of habits that they fulfill at mealtimes, which they take very seriously. For example, meals are always held at specific times of the day. Breakfast is held bright and early at 8 AM, lunch not until around 1 PM or so, and supper can be at either 8 PM or 10 PM.

A typical Greek meal would always start with an appetizer, which usually turns out to be a salad. Feta cheese, olives and tomatoes are commonly seen in them. Wine will also almost always accompany the main course. Robolla is a popular choce for the main course, a white wine hailing from Cephalonia.

When the main course DOES come around, though, it could be any number of delicious plates. However, the Greek national dish is perhaps the Souvlaki. t is a blend of lamb or beef and seasonings, seared and stuffed in a pita topped with sliced and diced tomatoes, onions and tzatziki, then served with a yogurt sauce. Moussaka is normally eaten along with a red wine like Agiorghitiko while Styphado is eaten with a heavy red wine such as a dry Mavrodaphne.

Baklava is also by far the most popular Greek dessert - it is a multi-layered pastry filled with crunchy nuts and oozing with honey syrup. It is made up of little Filo squares filled with a walnut, semolina and honey mixture and garnished with honey and grated orange peel.

As far as I can see, Greek foods and culture have not greatly impacted Nova Scotia's own dining habits and foods. However, Athens is one of the most well-known and most popular restaurants on Quinpool. It is a Greek restaurant with a wide variety of meals.

Santorini

Santorini is the dream of a Greek island made real. Whitewashed houses, blue domed churches, lonely windmills and narrow streets dominate this, the southernmost island of the Cyclades. Santorini is one of the most popular holiday islands and it has smart eateries, upscale bars and chic boutiques. What draws most visitors to the island is its romantic appeal. The sunsets here are said to be among the finest in the world. There is a sunken volcano that is believed to have been the lost island of Atlantis. The volcano blew its top over 3500 years ago and collapsed, taking half of Santorini with it. In its place is a stunning crescent shaped bay with towering cliffs emerging from the sea along the island's west coast.

The sheer rock face, with a multitude of villages clinging to its edge, is a spectacular sight. Despite the designer stores, Santorini maintains a traditional atmosphere, with donkeys still carrying goods up and down its steep streets. Don't miss the main town of Fira for dramatic views. Discover the ancient ruins in Akrotiri. Take a boat trip to the unspoiled islet of Thirasia. Relax at a tavern in Oia and watch the sun set over the Aegean. Santorini is an unforgettable experience.

Mykonos and Ios

Amazing as Santorini is, its black volcanic beaches are not the best for sunbathing. If you are planning a vacation of lazing in the sun, you are better off going to Mykonos or Ios. Both islands have some amazing beaches, including Manganari on the coast of Ios and the famous Paradise and Super Paradise beaches in Mykonos. You can look forward to perfect weather. Temperatures in the Cyclades average between 77 and 89 F (25 to 32C) from April to October. In high summer it is very hot with temperatures in July and August hitting 104 F (40C). Be prepared with sunscreen and rent a beach umbrella. Great beaches and warm weather attract big crowds, so don't expect to have the sands to yourself.

Go diving, browse in the designer boutiques of Mykonos Town, or save your energy until after dark when both islands come to life. Bars, restaurants and clubs fill to capacity with fun lovers looking for a good time, and the fun does not stop until the sun comes up.

Paros

Not everyone wants to party until dawn. There are quieter, more traditional islands in the Cyclades. Right in the heart of the islands is Paros. It's one of the main hubs for ferries to the other islands, which makes it an ideal place for island hopping. Around Paros are some fine beaches with bustling waterfronts and some pretty towns and villages. There are plenty of activities for children, too. The sea around Paros is good for water sports .
On the northern coast, sunny Naoussa has grown from a sleepy fishing village into a popular resort while still preserving its historical charm. It has good beaches, safe waters and excellent cafes serving up the freshest seafood. You can have shrimp, squid and a Greek salad for reasonable prices.

Delos and Naxos

As well as having wonderful beaches and superb scenery, the Cyclades are packed with history. The best islands for sightseeing are Delos and Naxos. Delos is the symbolic center of that gives the Cyclades their name. It is said to be the birthplace of the twin gods Apollo and Artemis, and the island is packed with shrines and temples in their honor, as well as houses and theatres dating back over two thousand years. One of the best ways to see the ancient sites is to walk up Mount Kythnos. It is a steep climb but you will be rewarded with fantastic views of the surrounding islands.

The natural beauty of the Cyclades is best seen on Naxos, the largest of the islands. It has olive groves, lemon trees and vines carpeting the hills. It's a good place to go horse riding or walking, discovering the hillside villages where life goes on untroubled by tourism. You can stop and listen to musicians in the village square and enjoy a glass of the local lemon liqueur. Naxos also has good beaches and waterfront restaurants with terrific views.

Amorgos

For a taste of the more traditional Greece, catch the ferry from Naxos to nearby Amorgos, one of the most beautiful of the Greek islands. In the charming medieval walled town of Hora, there are classy boutiques and bars. In the main port, Katapola, there are waterside tavernas serving fresh seafood. In Aegiali there is a beautiful beach with fine sand and a beautiful turquoise sea. There is an 11th century monastery that clings to the cliff face above the east coast of the island. Surely Amorgos's best feature is the distinct lack of crowds, even during the busiest times of the year. This is largely because it's a little harder to reach, but the ferries make the three hour trip from Paros, Mykonos or Naxos several times a week.

The Other Islands of the Cyclades

Lying almost unnoticed between Naxos and Amorgos is a cluster of smaller islands known as the Little Cyclades. Only four are inhabited and they offer solitude for those looking for the perfect escape. The pace of life is slow here (forget sightseeing and partying) because there is little to do except to relax on the perfect beaches. Koufonisia has some of the best beaches, but even less busy are the beaches of Schinousa and Iraklia. These are the Greek islands you seldom hear about. They are hidden gems tucked out of sight and visited mainly by the Greeks themselves. Whatever island in the Cyclades you choose (or visit them all) you will be greeted by beautiful beaches, blue seas, good food, charming people and dazzling scenery.

The Maltese Islands lie 58 miles (93km) south of Sicily, 230 miles (368km) north of Tripoli and 180 miles (288km) east of Tunis. Malta is only 17 miles (27km) by 9 miles (14.5km) with an area of 95 square miles (246km). (In comparison, Manhattan island in New York City is 2 and a half by 12 and half miles.) Gozo is 9.5 by 4 miles. Comino is only one square mile.
Malta is a fascinating blend of history, sunny holidays and hospitality. The colorful past of the Islands ranges from its earliest inhabitants, who built temples there some 6500 years ago, to the arrival of the crusading knights in the Middle Ages and the full brunt of World War II hostilities four centuri es later. Added to the best climate in Southern Europe, it helps attract more than a million tourists to the islands each year.

The islands are ideal for sightseeing. History surrounds you in every town, with a wealth of palaces, churches and fortifications that have survived down the centuries. The top attractions include the capital city of Valletta, with its high ramparts, museums and shopping. The focal point of urban Malta stretches from Valetta to the resorts of Sliema and St Julian's, with their first class hotels and busy nightlife. The Three Cities (Vittoriosa, Senglea and Kalkara) could not be more different. With their rich history, their historic sights and the quiet streets they are more representative of the Malta that people will love and remember.

The ancient walled city of Mdina dominates the center of the island, are area characterized by small towns and villages, each with an impressive church. In the south of Malta are the ancient temples and small fishing villages, while to the north is a tourist development sprawled around St Paul's Bay. The sandy beaches are also in the north.

Across the Comino Channel lies the smaller, greener island of Gozo and between them is the tiny Comino. Both are popular and appealing to the holiday traveler. The sea around the Maltese Islands is as clean and clear as anywhere in the Mediterranean. It is terrific for swimming and excellent for scuba diving, snorkeling and all water sports. Around the resorts there are plenty of boats, canoes and equipment for hire for windsurfing, sailing and waterskiing.

Boat trips operate around the islands and to Comino's spectacular Blue Lagoon. Cliff rising above 800ft (250m) characterize Malta's southern shore. Midway along the opposite coast are the impressive inlets of Grand Harbour and Marsamxett Bay. Malta puts it's seawater to practical use. Since the 1990's it has built a series of reverse osmosis seawater conversion plants around the island. They now fulfill more than half the island's freshwater needs and prevented water shortages in the country.

The climate is just about the best the Mediterranean can offer. The country's appeal as a year around resort owes much to the weather pattern. The hot summer sun from a cloudless sky gives way to mild winter days. The average for the summer is only 26C (79F). However, Malta is further south than parts of North Africa and so the sun burns quickly. The wind blows mostly from the northwest.

The islands offer contrasting scenery. There are no mountains or rivers in Malta. On higher ground, outcrops of limestone contribute to the island's rugged and semi-arid appearance. Lower down, rough limestone walls bounds small enclosures of reddish grown soil, which yield a surprising wide variety of crops.

These include potatoes, tomatoes, onions, capers, wheat, sesame and melons. Small plantations of olives, figs, oranges and lemons exist, but grapes are the main fruit grown. These are used to make the local wine, which is excellent. In the winter and spring, there are many wildflowers and glorious fields of color. More than 600 varieties carpet the valleys and ridges. There are few trees, however, since most were destroyed a long time ago to provide wood for ships and buildings.

While other Mediterranean holiday destinations have seen their fortunes come and go, Malta's popularity remains high. Tourism is the principal industry. The impressive Malta International Airport is able to handle 2.5 million departing passengers a year. A new cruise ship terminal in Valletta receives many cruise liners in the high season.

Maltese and English are the official languages. You will hear Maltese spoken everywhere, but virtually everyone speaks English. Almost all street signs are in Maltese, but most shops and businesses use English in advertising. Malta is a member of the European Union. As of January 2008, Malta now uses the Euro for currency.

PASTIZZI AND QASSATAT

Pastizzi are Malta's favorite snack. They are tasty, diamond-shaped pastry stuffed with ricotta cheese or a green pea mixture. Pastizzi stalls can be found everywhere, and virtually every old-fashioned bar will offer its own, homemade versions. Qassatat are similar to pastizzi but made of a lighter pasty and round in shape. These are eaten any time of the day and are absolutely addictive.

HOBZ BIZ-ZEJT

These are chunks of bread brushed with olive oil and topped with a mixture of roughly chopped tomatoes, onions and herbs. They were traditionally considered a humble snack, akin to Italian crostini, but have acquired a following in recent years and are served now in smart bars and restaurants as appetizers.

MALTESE BREAD

The Maltese make excellent bread. Most villages have at least one bakery, where you pick up delicious hobz (small soft rolls) or ftira (a ring shaped loaf that is similar in texture to Italian ciabatta.) There is nothing like the smell of the fresh, warm Maltese bread. It is said the best bread in the world comes from Malta and I totally agree.

GBEJNIET

These small round cheeselets are made from goat or sheep's milk. There are two common kinds: the plain, which is smooth and creamy, and the peppered version, which is piquant and perfect with the local crusty bread and a slice of tomato.

FENEK

Fenek (rabbit) is the most popular meat in Malta. It is prepared in countless ways, but the most common include rabbit stew made with wine and flavored with herbs, roast rabbit , fried rabbit or a dish of spaghetti with rabbit sauce.

TORTA TAL-LAMPUKI

This fish pie is made with lampuki, a prized local fish that is only available for a short period each year (usually from September to Novemeber). The pie combines the fish with vegetables, walnuts, olives and raisins, and is absolutely delicious.

SOPPA TAL-ARMLA

Maltese cuisine has many delicious soups, including minestra (vegetable soup) and the traditional soppa tal-armla (widow's soup). The name comes from the simple ingredients, which includes potatoes and other vegetables, then a dollop of ricotta cheese or gbejniet cheeselet.

BRAGIIOLI

These are "beef olives" similar to the Italian version. They are made using slices of beef or veal stuffed with a mixture of cheese, ham and herbs. They are then braised gently on the stove or in an oven.

QUABBAJT

This nougat type sweet is made with almonds and honey, and is traditionally eaten at festivals or special events. It is available year-round from stalls and local shops.

MQARET

These are pastry parcels filled with a date mixture and deep fried. They make the perfect snack and are delicious, but fattening. They are available at stalls.

OTHER FOODS THAT SHOULD NOT BE MISSED

• ALJOTTA

   A boiled fish soup with tomatoes and garlic

• ROSS IL-FORN

  A baked rice dish with minced pork, beef, bacon, eggs and ricotta cheese.

• STEWED OCTOPUS

  Octopus in a sauce of onions, tomatoes, olives and capers.

• SWORDFISH IN CAPER SAUCE

  Fried swordfish with a sauce of capers, tomatoes and onions.

• TIMPANA

  A golden brown bakes macaroni dish with minced beef and pork, eggs, cheese, chicken liver and bacon.

DRINKS IN MALTA

There are excellent Maltese wines. The local beer, CISK, is excellent and refreshing. There are also some local ales like Hopleaf Pale and Blue Label Ale, which are very popular. Maltese love tea and coffee. Both are usually served with milk. There are local liqueurs like Anisette, from the aniseed, and Bajtra, made from the prickly pear. The all time favorite drink is KINNIE.

This is a sofa drink, peculiar to Malta, and it is slightly bitter, fizzy and is flavored with orange and herbs. It's an absolute must to try since it's really not available anywhere but in the Maltese island and it is extremely popular. Most people prefer to drink bottled water, since most of the tap water in Malta is produced by a process that converts sea water into drinking water. The bottled water simply tastes better.

As you journey on, you may find yourself in a splendid building with an alter in the middle, where people are giving what seems to be sacrifices of food to the gods. Then, the tantalizing smell of food will fill your nostrils and lure you to the site of a simple Greek house where a meal of stew is being served. Clearly you should return to ancient Greece because of its powerful gods, beautiful architecture, and delicious foods.

Firstly, the ancient Greeks believed strongly in their gods. The leader of the gods was said to be Zeus, who with the help of his brothers and sisters revolted against their parents and became the head gods. They were said to have lived in a mighty fortress near the top of mount Olympus, which is why they were soon after called the Olympian gods.

Probably the three most popular gods were Hades, Poseidon and Zeus. Zeus, was the god of thunderstorms and had powerful lightening bolts he threw upon his enemies. The bolts were have said to be made by the Cyclopes. Hades was the ruler of the underworld and the dead. Persephone, the goddess of warmth and springtime was lured into Hades' lair and while down there, she ate 6 pomegranate seeds and found she couldn't leave.

Zeus negotiated with Hades and agreed that she would have to stay in the underworld for 6 months of the year because she ate 6 seeds, thus fall and winter were created. The third brother, Poseidon was the god of the seas and for him, the Cyclops forged a trident. Poseidon had a seahorse form from the waist down, so he was also the ruler of horses. As important as the gods were, the temples were equally important.

Secondly, The first Greek temples were built around 800BC. They were made completely out of wood which made them a lot easier to build then using stone. They were built in the shape of large rectangles and had a kind of porch that wrapped around the outside. This porch was supported by many columns made out of tree trunks. Probably the most well known temple would have to be the Parthenon, dedicated to Athena, the goddess of wisdom. All the temples had columns, but they definitely differed.

In each area, there was a different style of building, and along with those different styles of buildings, 3 types of columns were born. The Doric column, the Ionic post, and the Corinthian capital. The Doric column was the most basic of the three with just a swirling design at the top. The ionic pillar is next because it has a more textured body, and a slow incline making it narrower at the top than at the bottom. The last of the three was the Corinthian capital, which was a very simple column on the bottom, but at the top, it was an extravagant design with very precise details. Many of the temples that still stand today once had wooden supports of some kind inside, but around 600AD, these structures began to petrify, or turn to stone allowing them to stand the test of time.

Thirdly, every country has its own “staple” foods, you know, the foods everyone eats. For the Greeks, these foods were frugal, olives, olive oil, and watered-down wine. Other foods the Greeks commonly ate with their meals included flat bread, goat cheese, vegetables, eggs, fish, shellfish, and occasionally meats. The Greeks had three ways to cook their foods, over an open fire, in a cauldron, or on spears to make meals that today we call shish kabob.

For an open fire, the Greeks simply speared their food on a stick and cooked it, with the cauldron, the Greeks cut up the foods into small cubes and filled the cauldron about half way and let all the ingredients sit in the pot over a fire. For the third method, they cut the meat, usually pork, into cubes, along with onions, and tomatoes and speared them on narrow metal rods and placed them over white hot coals. The most common drink for all ages and all meals was watered down wine. Most milk came from goats and it was considered barbaric to drink it. It was also considered barbaric to drink wine that wasn't watered down, and also beer.

Lastly, if you want a great vacation you should return to ancient Greece for its interesting gods, unique architecture, and mouth-watering foods. Ancient mysteries about the Greek gods are still being unraveled in the 21 st century. The awe inspiring temples still stand and endure the test of time, but for how long? And the ancient Greek foods are just calling for you to come back to Greece, so why choose somewhere else when Greece is calling for you?

Somehow it exudes a sense of serenity, focus and devotion to God. Young mothers and husbands, older grandmothers and grandfathers all file silently for the vespers and services at Saint Paul's Greek Orthodox Church. The bell on the small chapel beckons believers to mass twice daily; an eternal claxon shivering the temporal apathy and indifference of this world; saying to those faithful "stop, quiet yourself and commune with Me."

On the far side of the church is the ancient cemetery, rocky and weed choked. Walking through it gives you a strange feeling; like walking backwards in time. Most of the headstones are engraved in Greek, a few in Latin, and fewer in English and German. These souls were combatants during World War II, adversaries in life now comrades in death. The wind blows a drying southern wind from the African Sahara and the sun burns down on you to either hurry you into the cool darkness of the chapel or to some other respite.

Such a respite is Steve's, a local restaurant, complete with dark, cool interior and grape arbor. Many of us stationed at the NATO Air Station spent our evenings and weekends here. Steve offers a menu of fresh feta cheese salads with rich ripe olives, dark rye bread and "Fix" beer; a locally produced island beer with a hint of "retsina" (a turpentine like substance that "infects" both beer and wine?definitely an acquired taste).

Most evenings he offers tasty chops, French fries, feta salads, beer, wine or various sodas. The remarkable thing is that nobody has ever seen Steve: legend has that he was a retired Greek-American GI that fell in love with Crete. I know that he brews an excellent cup of Joe, having needed it desperately after a night of too much wine. He also served the finest crème horns that I've ever tasted, anywhere that is. Those served in Munich and Vienna pale in comparison.

After an evening of good food and wine, we would walk back to the Air Station. The moon would shine so brightly that the surrounding country was clearly visible. We knew that we were near home when we saw Saint Paul's Church beautifully backdropped by the moonlight. You could almost here a faint ring of the bell as the evening breeze increased, the old monastery offering a final benediction as we passed through the guard gate.