Agriculture in ancient Greece

Agriculture was the foundation of the Ancient Greek economy. Nearly 80% of the population was involved in this activity.

The Mediterranean climate is characterized by two seasons: the first dry and hot, from April to September (river beds tend to dry up); the second is humid, and is marked by often violent rain storms brought in by west winds, with mild, frost-free temperatures. As such in the mountains winters can be rigorous and snowy. Attica, Cyclades, the south of Peloponnese, and Crete are more dry than the rest of Greece.

During the early time of Greek history, as shown in the Odyssey, Greek agriculture - and diet - was based on cereals (sitos, though usually translated as wheat, could in fact designate any type of cereal grain). In reality, 90% of cereal production was barley. Even if the ancients were aware of the better nutritional value of wheat, the growing of barley was less demanding and more productive. Attempts have been made to calculate Attica grain production in the period, but results have not been conclusive. It did not take long for demand to outpace production capabilities, as arable land was limited. The "tightness" of the land (στενοχωρία / stenokhôría) also explains Greek colonization, and the importance Anatolian cleruchies would have for the Athenian empire in controlling grain provision.

On the other hand, the Greek land was well suited for olive trees, which provided olive oil. The growing of olive trees dates back to early Greek history. Olive plantations are a long-term investment: it takes more than twenty years for the tree to provide fruit, and it only fruits every other year. Grapes also do well in the rocky soil, but demand a lot of care. Grapes have been grown since the Bronze age.

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