Greek Meze & Aperitivo

About

A Greek meze table is not a starter. It is the meal itself: small plates passed around, olives in a bowl, a cold dip straight from the fridge, halloumi warm from the pan. This collection brings together the 20 products that make a real meze table possible, without cooking, without planning, and without leaving anything important out. How to build a Greek meze spread from this collection The logic of a Greek meze is simple. You begin with olives and something to dip bread into. Then you add cheese, one or two cold meze dishes, and pita or dakos to carry everything. The products in this collection follow that sequence: olives first, then dips, then cheese, then the meze plates, then the bases. You do not need all 20 products at once. Choose one from each block, and you have a complete spread in under ten minutes. None of the recipes here requires heat. Halloumi takes three minutes in a pan and can stay cold if you prefer. Everything else comes straight from the pack to the table. How much do you need for 4, 6, or 8 people 4 people One pack of olives (250g to 280g), two dips, one pack of halloumi or feta, one meze dish (sardines, fava, or octopus), and one pack of pita (10 pieces is enough). Total table: 5 to 6 items. 6 people Two packs of olives or one multipack, three dips, halloumi and feta together, one sardine and one fava, pita and dakos. Add the octopus meze if you want a second seafood element. Total table: 8 to 10 items. 8 people or more Use the Kalamata 3x250g multipack as your olive base. Add the truffle olive paste as a spread. Four dips across the table. Halloumi, feta, and graviera for variety. Sardines, fava, and octopus as meze plates. Two packs of pita and the barley dakos alongside. The mastiha can close the evening as a digestive or an aperitif. Total table: 12 to 15 items. Three ways to set up your Greek meze The quick aperitivo Olives, two dips, feta, and pita. Nothing cooked, nothing prepared in advance. Open the packs, put them on the table, and