Wheat was a vital staple food for the Greek population. It was used to make bread, a fundamental part of the Greek diet. The favorable Mediterranean climate and fertile soils of Greece allowed for successful wheat cultivation in regions like Thessaly and Boeotia. Ancient Greek farmers used traditional agricultural techniques such as crop rotation and irrigation to maximize wheat yields. These methods ensured a steady supply of grains to support the growing urban population and military demands during Greek expansion and colonization.
Olives were another significant crop in ancient Greece. The Greek landscape was conducive to olive tree cultivation, and olive oil became an essential part of the Greek diet, economy, and culture. Olive oil was versatile, used for cooking, lighting, cosmetics, and even as medicine. It was also an important export commodity, contributing to Greece's trade network. The cultivation and processing of olives required knowledge and expertise, and the demand for olive oil in Greece and abroad led to the development of an olive oil industry.