The rheological and sensory properties that constitute the quality benchmark of Greek foodstuffs are identified in a critical fashion and prevailing practices are discussed in relation to home-made and industrial production. Formulation modifications aimed at enhancing the appeal of products in terms of organoleptic characteristics and nutritional impact are also presented. Olive oil occupies an important position in the Greek diet and it is characterised by a unique flavour. Accurate determination of flavour is carried out using the sensory wheel, which unveils the grade of the product. Among foods with soft-solid characteristics, traditional Feta cheese has a prominent place and it is well known for a salty, slightly acidic taste. Ageing within a year results in textural changes from a soft and elastic consistency to a hard and brittle body. Full and low fat Greek yoghurts are consumed widely locally and abroad. The mouthfeel of the product changes from that of a week gel to a viscous fluid at a fat content of 10% and 2%, respectively. Finally, emulsion-type products range from commercial salamis to traditional sausages, which satisfy culinary requirements for a 'rubbery' or 'spreadable' texture depending on the favourite pastime dinner. It is hoped that the treatise will unveil the appetising features of Greek foodstuffs, which are increasingly recognised by the international consumer.