Dining in Ancient Greece - what they eat before 2500 years

based from the Article in www.Greek-photos.com

Such was the importance of
sailing and fishing that fish was a major part of the local diet. Fish,
shellfish, squid and eels were consumed in near any manner possible.
The richer families may extend their diet to caviar, oysters and
turtles. Smoked fish was even imported from as far a field as the Black
Sea and Spain.

Meat
was a far less common dish. At home one would be more than happy to
have sausages or hare. Any animal capable of producing food was
valuable alive. Goats cheese, for example could be happily produced in
great volume. Any kind of poultry, however, would not be out of place
on a table. Pheasants, chickens, all were available.

During
the summer fruits and vegetables were readily available fresh. Fruits
were eaten in all possible manners, while vegetables were preferable
well dressed. However, for over the winter one was advised to dry out
and preserve them. Apparently one manner of preserving a whole variety
of fruits is to put them in honey, carefully ensuring that no one fruit
touches another. To preserve green vegetables one need only put them in
a receptacle treated with pitch.

Seasonings
of all sorts were imported. Garlic, onions and mustard were highly
popular. And, as with today, olive groves grew in abundance. They were
quite capable of supplying far beyond the reaches of Greece itself even
then. Wine, too, was readily available and cheap. Each area, as today,
produced its own distinct flavour. The Aegean islands, especially
Lesbos and Chios, were said to be the best. The wine was transported in
amphorae and was then strained through fine cloth prior to use,
relieving it of the bitty sediments left in during production