Cheese was eaten mixed with wine or honey and salt.
Dried figs and grapes were much liked, especially by the Athenians, and olives were even then pickled for a relish.
The vegetables that were formerly cultivated are not easily distinguished by the names applied to them by different writers, but it is certain that lettuce, cabbage, peas, beans, vetches, leeks, onions, parsley and thyme were grown, as well as truffles and mushrooms. Vegetables were eaten in the form of soup, served on hot dishes with sauce or dressed as salad.
In the numerous towns large quantities of fish were sold. The salt water were more generally preferred than the fresh water varieties, although especial favor was bestowed on the eels that were obtained from Lake Copais in Boeotia. There grew up early in history a heavy trade in fish from the Black Sea and even from the coasts of Spain.
Although frequent mention is made of fish, cheese and vegetable markets, a meat market seems to have been almost unknown. From this and also from the fact that the word which designated butchers' meat also signified "victim," it may be concluded that oxen were primarily slaughtered only at sacrificial feasts.
The flesh of the hare was more highly esteemed than that of any other kind of four-footed game. Of wild birds the thrush was most relished.
Pheasants and woodcock were plentiful, and quails were made to act as combatants for the edification of the Grecian youth.
Butter was seldom made, as it was considered unwholesome, olive oil (as at the present time) being used in its place.
Although the Greeks were fond of water as a beverage, the difficulty of obtaining it of good quality, combined with the tremendous production of wine, made the latter the national drink. It was, however, seldom drank in an undiluted condition, and the Northerners, who were in the habit of drinking it neat, were denounced as unappreciative barbarians. But this is not very strange, as the large amount of fir resin which is still added to most Greek wines, makes them too strong and bitter for the civilized palate to drink unless tempered by water.
The first juice extracted from the press before treading was set apart as choice wine, the pressed grapes being then used for the making of the commoner variety or vinegar.