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A diet based on the consumption of plenty of fruits and vegetables, grains, beans, nuts, olive oil, fish, and poultry.

A dietary plan in which a pyramid (in the style of the USDA food guide pyramid) is used to illustrate the types of food and quantities of food that should be consumed to maintain a diet based on the healthful traditional diets of the people who lived in Greece, Crete, and southern Italy during the early 1960's.

An aromatic, spicy herb that is native to the Mediterranean regions and Asia, which is also grown throughout the world.

A traditional Mediterranean condiment that was originally created in southeast Turkey. It is made as a pepper puree combining red bell peppers, hot peppers such as habanero, toasted walnuts, garlic, olive oil, cumin seeds, vinegar, pomegranate molasses, and water.

Harvested from the waters around the Mediterranean, this species of fish has a shiny silver skin that is consistent in color throughout its body.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

Common in the Mediterranean this variety is the most widely grown olive in Greece. Round to oblong in shape, the meat of this olive is firm, fine textured and fruity flavored.

A fish soup popular in Mediterranean regions. It is flavored with onions, orange zest, and saffron and is thickened with egg yolks.

A large sized Mediterranean olive, darkish brown or red in color, that is prized for its oil.

A medium to large sized Mediterranean olive common in Italy. Mildly fruity and only slightly bitter in taste, this olive is meaty and provides a good amount of oil when used in the production of olive oil.

A fruit that is produced by a Mediterranean caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper.

An herb that originated in the Mediterranean countries but is now widely cultivated throughout the world.

An herb that is native to Mediterranean regions of Europe, the Middle East, and North Africa. It has narrow, green, pointed leaves arranged around square stems.

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

The floral bud of a spiny shrub, native to Mediterranean regions, which is harvested as an unopened bud in various sizes as it grows on the bush.

A sweet dessert pastry that originated in Greece and other Eastern Mediterranean countries. It is made with layers of phyllo (filo) pastry, nuts, and spices and is soaked with honey and lemon syrup.

A small, young, saltwater fish with soft edible bones, found in the Mediterranean. There are other small, young saltwater fish found that are called sardines but they are not true sardines, such as the Pacific and Atlantic herring, blueback herring and sprat.

A fruit that is related to the pear and grown in the Mediterranean, the Middle East and the United States.

A fruit that are pods from trees grown in the Orient, Mediterranean and Italy. The pods are flat, curved, leathery and brown with a purplish tint.