Greek agriculture has a long history, shaped by the country's diverse geography and climate. The rugged terrain and limited arable land have led farmers to focus on crops like olives, grapes, and wheat. Olive oil and wine are significant products, both for local consumption and export. Livestock farming is also important, with sheep and goats being the most common animals raised. These animals are well-suited to the mountainous regions. Traditional farming practices often emphasize sustainability, with many farmers using methods passed down through generations to maintain soil health and crop diversity.