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Opson makes gastronomic & cultural events. Our fundamental mission is to provide our guests with jou
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21/11/2023

The agora was a central public open space in ancient Greek city-states and the literal meaning of the word "agora" is "gathering place" or "assembly". The Ancient Agora of Athens is the best-known example.

The name, first found in the works of Homer, connotes both the assembly of the people as well as the physical setting. It was applied by the classical Greeks of the 5th century BCE to what they regarded as a typical feature of their life: their daily religious, political, judicial, social, and commercial activity. The agora was located either in the middle of the city or near the harbor, which was surrounded by public buildings and temples.

The word "agora" derives from the verb ἀγείρω (ageiro), meaning to bring together, gather together, to come together, assemble

Photo © F. Huebner. 1989, modern agora (market) in Crete.

20/11/2023

Have a sweet morning with pure Greek honey, warm bread and a cup of Greek coffee.

17/09/2023

Have a honey day 🐝

Meli (μέλι) means "honey" in Greek and it's a very old inherited word with Indo-European origins.

In the Linear B script of the Mycenaean Greeks is attested in the dialectical form, "meri".

In 600 BC a fully developed and legally regulated beekeeping arose in Greece. Famous ancient doctors used honey as a cure for various diseases and maladies.

29/07/2023

Hot evening, cool wine, delicious food, lovely company and stories to share, they constitute a summer night in the city.

Dinner walk!

13/07/2023

“As soon as I enter the door of a tavern, I experience oblivion of care and a freedom from solicitude. There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn.”
― Samuel Johnson (English writer and lexicographer, 1709 - 1784)

A restaurant in Greece is commonly known as a taverna. Their history begins in Classical times, with the earliest evidence of a taverna discovered at the Ancient Agora of Athens; the style remains the same to this day.

ℹ Taverna (ταβέρνα) derives from the Latin word, "taberna", meaning inn, tavern, saloon, store. hut shed. Other synonyms: kapileio (καπηλειό), krasopouleio (κρασοπουλειό).

Artwork: Taverna, 1963 © Manoussakis Georgios (1914 - 2003)
Oil on canvas, 40 x 50 cm, NATIONAL GALLERY OF GREECE

Visit https://www.opsonexperiences.gr/?lang=en

06/07/2023

A Midsummer night's dream.

Listening to the song of the waves and enjoying scrumptious food with unique company. What else could one need, to create precious memories?

06/05/2023

Refreshing, nutritious, light, delicious or simply... Greek salad. Kali orexi! Bon appetit 😉

01/05/2023

Greek cheeses tasting!

🇬🇷

05/04/2023

Street ice-cream seller in Monastiraki, Athens, 1970 📷© Bob Olsen

The Ancient Greeks were attracted to “ices” as early as the fifth century BC. At the time, ice was actually made of honey and fruit-flavored snow. They became very popular among Greeks in Athens’ central market, spreading rapidly throughout the Aegean world. Though, Hippocrates is known to have criticized chilled products (drinks, in particular) for causing "fluxes of the stomach".

In Greece 🇬🇷, ice cream in its modern form, or pagotó (Greek: παγωτό < πάγος (págos, “ice”), was introduced at the beginning of the 20th century. Later, in 1936, Evga started the mania of ice cream on a stick, as they were the very first brand to make the delicious treat in that form in Greece.

27/02/2023

Kali sarakosti and let's have a happy Clean Monday!
Lagana is the celebration bread of Clean Monday and we love it.

22/02/2023

Η ελιά

Είμαι του ήλιου η θυγατέρα
η πιο απ’ όλες χαϊδευτή.
Χρόνια η αγάπη του πατέρα
σ’ αυτόν τον κόσμο με κρατεί.

Όσο να πέσω νεκρωμένη,
αυτόν το μάτι μου ζητεί·
είμ’ η ελιά η τιμημένη.
Δεν είμ’ ολόξανθη, μοσχάτη
τριανταφυλλιά ή κιτριά·

θαμπώνω της ψυχής το μάτι,
για τ’ άλλα μάτια είμαι γριά.
Δε μ’ έχει αηδόνι ερωμένη,
μ’ αγάπησε μία θεά·
είμ’ η ελιά η τιμημένη.

Όπου κι αν λάχω κατοικία
δε μ’ απολείπουν οι καρποί·
ώς τα βαθιά μου γηρατεία
δε βρίσκω στη δουλειά ντροπή·
μ’ έχει ο Θεός ευλογημένη,

κι είμαι γεμάτη προκοπή·
είμ’ η ελιά η τιμημένη.
Φρίκη, ερημιά, νερά και σκότη,
τη γη εθάψαν μια φορά·
πράσινη αυγή με φέρνει πρώτη

στο Νώε η περιστερά·
όλης της γης είχα γραμμένη
την εμορφιά και τη χαρά·
είμ’ η ελιά η τιμημένη.
Εδώ στον ίσκιο μ’ αποκάτου

ήρθ’ ο Χριστός ν’ αναπαυθεί,
κι ακούστηκ’ η γλυκιά λαλιά του
λίγο προτού να σταυρωθεί·
το δάκρυ του, δροσιά αγιασμένη,
έχει στη ρίζα μου χυθεί·

είμ’ η ελιά η τιμημένη.

- 1882, Κωστής Παλαμάς.

🎨 Olive trees (1938), by the Greek engraver Tassos (Anastasios Alevizos, 1914-1985)

🎨 Ελαιόδενδρα, 1938, του χαράκτη Τάσσου (Αναστάσιος Αλεβίζος).

16/02/2023

Today is Tsiknopempti; the Thursday of the 2nd week of Apokria (the week of Kreatini), during which large amounts of meat are traditionally consumed prior to the fasting season leading up to Easter.

In the Greek Orthodox tradition, fasting on Wednesday and Friday is important, therefore Thursday is the best day for Tsiknopempti.
According to sources, the origins of that delicious custom date from the ancient times in Greece and Rome, where the bacchic celebrations with grand feasts were a ritual that calls for a more fertile ground during the upcoming spring.

The name Τσικνοπέμπτη comes from the Greek words τσίκνα, which is the smell and smoke of grilled meat, and Πέμπτη, which means Thursday.

Photo: © Cas Oortbuys, Athens in the 1950s.

01/02/2023

Have a good, healthy, and "tasty" February, dear foodies!

February is derived from the Roman month Februarius, named after the Latin term "februum", which means "purification", via the purification ritual Februa held on February 15 (full moon) in the old lunar Roman calendar. The Februa was of ancient and possibly Sabine* origin.

The Februa festival was also known as "Lupercalia", connected with the Ancient Greek festival of the Arcadian "Lykaia", a wolf festival (Greek: λύκος, lýkos; Latin: lupus), and the worship of Lycaean Pan, assumed to be a Greek equivalent to Faunus.

* Sabini was an ancient Italic tribe located in the mountainous country east of the Tiber River.

Today, February 1, Saint Tryphon is celebrated on both the Orthodox liturgical calendar and the Roman Calendar of Saints. He is the patron saint of gardeners and winegrowers, hence it's a rest day for them.

23/12/2022

I know that it looks like a modern dish used in several gourmet restaurant nowadays, but it is not!

Actually that's a purely beautiful and elegant vase, restored from sherds found in Thessaly, Greece. 🇬🇷

It dates from the Middle Neolithic period (5800-5300BC).

🇬🇷

14/10/2022

The dittany in my little garden has bloomed!

Origanum dictamnus, a.k.a. the dittany of Crete is known in Greek as δίκταμο (díktamo) or in the Cretan dialect as έρωντας (erontas, "love"). It is a therapeutic and aromatic plant that grows wild only on the mountainsides and gorges of the Greek island of Crete. The Greek philosopher Aristotle in his work The History of Animals (612a4) wrote: "Wild goats in Crete are said, when wounded by an arrow, to go in search of dittany, which is supposed to have the property of ejecting arrows in the body."

It is widely used for food flavoring and not only. For example, one way to easily enjoy a dittany tonic drink is to prepare its infusion. In a container that can be tightly closed, place a few dried leaves and flowers. Its aroma is very intense so for a cup of drink one gram of dried herb is enough. Add hot water to the pot (temperature about 90oC just before boiling) and leave it for about 5 minutes. We choose to add water just before the boiling point so that by adding it to the herb we do not lose its volatile essential oils. Strain it and enjoy it plain, with honey, or in combination with other herbs.

I highly recommend https://tofillo.com/ for plenty of information about more Greek herbs.

Photos: © Giorgos Koniaris - Opson / Όψον

28/09/2022

One more delicious and enjoyable Dinner Walk we had; this time with Ailin and Lulu. Thank you for choosing Opson / Όψον girls.

Στην υγειά μας!

29/06/2022

"The Dinner Walk with Giorgos Koniaris was amazing! Having grown up in Athens as well as having previous generations of family living there, he had plenty of great facts and stories to share about the areas we walked through. We were very impressed with his wide range of knowledge from food to history to many other areas. His passion and love for Greek culture and history are very obvious. The dinner to end the night was excellent and all the dishes he ordered for us were absolutely delicious! Highly recommend giving Giorgios the opportunity to introduce you to Athens and the amazing food it has to offer!"

Shaun and Bridget from Chicago wrote for OPSON food tours on our Airbnb profile.

We are always very glad to make you happy and your feedback inspires us to keep doing our best!

https://www.airbnb.gr/experiences/1872279

08/06/2022

Good morning foodies! ☀️
www.opsonexperiences.gr

06/06/2022

Quiz: What's the name of that delicious traditional Greek pasta?

It's originated from Peloponnese! 🇬🇷

02/06/2022

Glad to announce that Opson is included in the new "Michelin Guide Vert Week&Go Athènes" being out this Friday.
Here is the review for Opson food tours. Thank you, dear Joanna Dunis.

01/06/2022

Nature is the ultimate creator.

Fresh vegetables and fruits full of colors and wonderful aromas.
June is an ideal month for cucumbers, dill, basil, greens (e.g. vrouves = Sinapis arvensis), zucchinis, parsley, fennel, beetroot, carrots, and more.

Photo: © Giorgos Koniaris

01/06/2022

Good morning people ☀ Welcome June!

In the Greek language, we use often the word "therinos", e.g. "therina cinema", meaning "summer (open air) cinemas". Why? Simply, because there is a beautiful word, "theros" (θέρος) that means summer and harvest, for summer is the main reaping-time of the year. For the same reason, June bears the epithet "theristis", meaning reaper, harvester.

© "Harvest", a painting by the Greek artist, Vasos Yermenis (1896 – 1966), born in Cephalonia.

Let's have a great, healthy, and ambrosial summer 😉 with OPSON food tours and events!
www.opsonexperiences.gr

29/05/2022

📷 Santorini tomato harvest, 1954. © Robert McCabe

🍅 The Santorini tomato («τοματάκι Σαντορίνης») is a variety of cherry tomato from Santorini, Greece.
Santorinis have a deep red color and have firm, not particularly moist flesh with a high seed content. They are known for their high carbohydrate content and sweet, strongly acidic taste.
Santorini is a volcanic island, and its characteristic soil and weather define the character of Santorini tomatoes. The island receives less than 370mm of rainfall annually, so the crops must rely on dew and the high, 71%, humidity throughout the year.
The first signs of cultivation have been reported in 1875. A certain fact is from that day to this, the variety has not changed at all, nor has it been grafted with another string.

The Santorini tomato has been protected with an official designation of origin (PDO) since June 13th, 2013.

13/05/2022

Street ice-cream seller in Monastiraki, Athens, 1970 📷© Bob Olsen

The Ancient Greeks were attracted to “ices” as early as the fifth century BC. At the time, ices were actually made of honey and fruit-flavored snow. They became very popular among Greeks in Athens’ central market, spreading rapidly throughout the Aegean world. Though, Hippocrates is known to have criticized chilled products (drinks, in particular) for causing "fluxes of the stomach".

In Greece 🇬🇷, ice cream in its modern form, or pagotó (Greek: παγωτό < πάγος (págos, “ice”), was introduced at the beginning of the 20th century. Later, in 1936, Evga started the mania of ice cream on a stick, as they were the very first brand to make the delicious treat in that form in Greece.

23/04/2022

Καλημέρα με παραδοσιακές λιτές τηγανίτες ☀️

Good morning ☀️ Try simple and real Greek tiganites topped with honey or sugar. Use flours made of Greek local wheat 🇬🇷 and enjoy 😊

21/04/2022

Pure Greece 🇬🇷
A precious documentary focused on the Easter traditions of Olympos, Karpathos. Local women in their original folk dresses make pastries and bake them in their stone ovens.

19/04/2022

We are still at the beginning of the Holy Week, but Easter is coming soon. All the bakeries and pastry shops in Greece release wonderful aromas of butter, spices, and freshly baked pastries and cookies. Tsoureki - the traditional bread of Greek Easter is a rich yeast braided bread flavored with mastiha (mastic) and mahlab. According to custom, we place a red-colored egg in the center of the top of the bread after it has risen before baking.

The Greek word "tsoureki" is borrowed from Turkish "çörek". Some dictionaries claim that this is derived from the Old Turkish root çevir- 'turn', but others say it is Persian or Armenian.

Smiling street vendor selling her Easter tsourekia at Ag. Eirinis Street in Athens, April 25, 1965.
📷: © Charles Cushman / Indiana University Archives

12/04/2022

ℹ️ Greek words for bread 🍞 are:

1️⃣ "Artos" (as far back as ancient times this word is in use) < (verbs) "ararískō" [ἀραρίσκω], meaning "join", "prepare", "contrive" or "artúō" [ἀρτύω], meaning "to arrange", "to prepare", (cooking )"to season". Hence, "artopoieío" means "bakery"!

2️⃣ "Psomi" [ψωμί] < Byzantine Greek, "psōmíon" [ψωμίον] < Ancient Greek, "psōmós" [ψωμός], meaning "morsel", "bit".

Photo: Young men learning the art of baking in the old boarding school of Veroia, Greece, in 1957.
© Dimitris Harisiadis, Benaki Museum Photo Archive.

09/04/2022

Street souvlaki seller in action at the central market of Lefkada island, in 1970. 📷 © Fritz Berger

Souvlaki has several names, various recipes, a very long history, and a unique place in our hearts and our...stomach 😉

The word "souvlaki" is a diminutive form of "souvla" = spit/skewer, which derives from the Latin word "subulus".

Good morning foodies ☀️

07/03/2022

Today is a special day that asks for a unique bread, lagana flatbread! Have a lovely Clean Monday ☀

24/02/2022

Today is Tsiknopempti; the Thursday of the 2nd week of Apokria (the week of Kreatini), during which large amounts of meat are traditionally consumed prior to the fasting season leading up to Easter.

In the Greek Orthodox tradition, fasting on Wednesday and Friday is important, therefore Thursday is the best day for Tsiknopempti.
According to sources, the origins of that delicious custom date from the ancient times in Greece and Rome, where the bacchic celebrations with grand feasts were a ritual that calls for a more fertile ground during the upcoming spring.

The name Τσικνοπέμπτη comes from the Greek words τσίκνα, which is the smell and smoke of grilled meat and Πέμπτη, which means Thursday.

Photo: © Cas Oortbuys, Athens in the 1950s.

16/02/2022

One of the most delicious memories from my childhood is bougatsa, with cream, granulated sugar, and cinnamon.

In Greece, bougatsa is said to have originated in the city of Serres in the north and it is especially popular in Thessaloniki. Greek refugees from Minor Asia, Constantinople, in particular, introduced their traditional recipes into Greece after 1922.

As for the name, bougatsa (μπουγάτσα) < Byzantine Greek, pogátsa (πογάτσα) < Turkish. boğaça, poğaça < Latin, focaccia (panis focacius), i.e. bread (panis) baked on the hearth or fireplace (focus).

ℹ️ The city of Serres achieved the record for the largest puff pastry on 1 June 2008. It weighed 182.2kg, was 20 meters long, and was made by more than 40 bakers.

There are only a few places where you can find authentic, handmade Greek bougatsa in Athens. Follow OPSON food tours and we will show you the way 😉

Visit: www.opsonexperiences.gr

10/02/2022

Street greengrocers in Athens, 1958.
Photo: © Mario De Biasi.

Carrots and potatoes ripen in December, as do broccoli, beetroots, cabbage, cauliflower, celery, chard, dill and other herbs, fennel root, leeks, parsley, romaine, and spinach. All these vegetables can remain in their prime through most of January and February. Add artichokes to the list of vegetables that ripen in February 😉

Also, fruits that peak in January include apples, olives, lemons, oranges, and tangerines.

🇬🇷 There's a beautiful Greek word, oπώρα (hopṓra) meaning "fruit" and (figuratively) summer-bloom; i.e. the bloom of youth!

From that term, 'οπωροπωλείο' derives, meaning "greengrocery".

01/02/2022

Today, the 1st of February is the feast day of Saint Tryphon, patron saint of gardeners and winegrowers, in the Eastern Orthodox Church. In many countries of the Balkan Peninsula, including Greece, St Tryphon is celebrated by vine growers. The celebrations are a fertility rite intended to encourage the growth of the vines.

In Greece, viticulturists do not prune their vines on this day but spritz them with holy water.

Good morning and have a wonderful February ☀️

30/01/2022

Salt harvesting from the old salt lakes of Lefkada island, in 1963. Most of the produced salt was transferred to Venice and Corfu.

Τoday, Messolonghi has one of the largest salt pans in Greece and one of the largest in Europe. The salt production process begins in March and ends in October. The seawater is pumped from the lagoon of Messolonghi and channeled to the apartments ( basins). From there it proceeds to the next compartments, where the salt is pumped from the crystallizers.

© Photos were taken by the renowned photographer, Kostas Balafas (Benaki Museum Photo Archive).

Actually, salt is a crystalline compound NaCl that consists of sodium chloride and it is abundant in nature.

🧂 Ιn Greek, "salt" is αλάτι (alati) < Byzantine Greek "ἁλάτιν" (halátin) < ancient Greek "ἅλας" (hálas) < Proto-Indo-European *séh₂ls.

ℹ (Ancient and Byzantine Greek) Figuratively speaking, the word "salt" is used for prudence or wisdom. as well.

🇺🇸 🇬🇧 Salt< Middle English < Old English sealt; akin to Old High German salz salt, Lithuanian saldus sweet, Latin sal salt, Greek hals salt, sea.

06/01/2022

In case you feel feeble or you have a cold, salepi is the ideal beverage to drink.

Salepi (σαλέπι) ["salep" in English] is a flour made from the tubers of the orchid genus Orchis (including species Orchis mascula and Orchis militaris). Salep flour is consumed in beverages and desserts, especially in the cuisines of the former Ottoman Empire, notably in the Levant, in Greece, and the Balkans, as well, where it is a traditional winter beverage.

📖 The word "salep" comes from Arabic: سَحْلَب (saḥlab).

ℹ The Ancient Romans used ground orchid bulbs to make drinks, which they called by a number of names, especially "satyrion" and "priapiscus" *. As the names indicate, they likewise considered it to be a powerful aphrodisiac. *[In Greek mythology, Priapus is a minor rustic fertility god, protector of livestock, fruit plants, gardens, and... male genitalia.]

ℹ In the Middle East, "sahlab" is a hot milk-based winter drink with a pudding-like consistency, sometimes garnished with nuts and cinnamon.

In popular culture
Inside Aphrodite's Child's 666 album cover, it is written «This album was recorded under the influence of "sahlep". » 😉

🩺 Salepi is demulcent against cough, bronchial, and asthma. It Helps against cold, catarrh and flu, indigestion/stomach disorders, and dysentery, too.

Ιt can be used as an excellent coffee substitute. 😉

31/12/2021

Hristopsomo (Χριστόψωμο) is the special, ritual bread of Christmas. Kneading that kind of bread while singing and decorating it with beautiful, simple motifs constitute one of the oldest Greek customs (after Christianity was adopted).

Walnuts and nuts, in general, they symbolise prosperity and fertility!

Opson wishes you a Happy New year's Eve and a healthy New year!

03/12/2021

Christmas season in Greece means myriads of kourambiedes heaped on platters, ready to satisfy even the fussiest sweet tooths. Always ask for quality products or, even better, make your own homemade delicacies! Their enchanting smell of fresh butter adds a finishing touch to the Christmas atmosphere into your home.

The Greek word kourambiedes derives from the Turkish word kurabiye < qurabiya, a family of Middle Eastern cookies.

In the Greek countryside one can see kourambiedes all year round, served in celebratory occasions (e.g. baptisms, family gathering) and as an ordinary treat, as well. The first recipes originate in Persia and Lebanon.

One of the biggest dilemmas for Greek foodies is this: Melomakarona or kourambiedes? Melomakarona is hands down my own preference. 🙂 What's yours?

Painting: Kourambiedes (Christmas cookies), by Alexandros Kaloudis (1853 - 1923) E. Koutlidis Foundation Collection.

10/09/2020

Kalispera foodies ☀️

Butcher shop in Varvakeios Market, 1948, Athens.
Photo: Dmitri Kessel

09/09/2020

Friday is coming soon!

"Starry Athens" event is ready to amuse you and please your gustatory sense. Make your bookings and confirm your attendance timely 😉

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Food is Culture

Ancient Greeks named “opson” anything eaten with bread or food, to give it flavor and relish, e.g. cheeses, vegetables, eggs, fish and meat. They also used the term “opson” to refer to “the most pleasurable part of any meal”.

So OPSON is everything. Food is not just a biological need but an occasion for friends and family gatherings and an integral part of rituals and ceremonies all over the world from the foundation of civilization till today.

From my childhood, I remember vividly relatives, friends and guests sitting around a table, talking, eating, laughing, drinking, sharing stories and experiences, expressing feelings and thoughts. On the table an assortment of homemade, mouthwatering small and biggers dishes jaded everybody’s apettite, while wafts, nicely decorated and served foods, plenty of colors did stimulate all our senses.

OPSON makes events of gastronomic and cultural interest. It was born from the need to keep creating such wonderful moments, to impart knowledge to foreigners and locals and share my passion and experiences with foodies from all over the world. Greek cuisine has much more to give you than just the trite recipes that most of you know already. My fundamental mission is to provide you all with sensational journeys through increased awareness, delicious tastes and history: an experience that will inspire you and help you get acquainted with the amazing Greek gastronomy and culture.

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Food is Culture

Ancient Greeks named “opson” anything eaten with bread or food, to give it flavor and relish, e.g. cheeses, vegetables, eggs, fish and meat. They also used the term “opson” to refer to “the most pleasurable part of any meal”.