Information:  - In biogeography, the Mediterranean Basin (also known as the Mediterranean region or sometimes Mediterranea) is the region of lands around the Mediterranean Sea that have a Mediterranean climate, with mild, rainy winters and hot, dry summers, which supports characteristic Mediterranean forests, woodlands, and scrub vegetation.  - Hummus (, or  full Arabic name: hummus bi tahini) is a Levantine and Egyptian food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. Today, it is popular throughout the Middle East (including Turkey), North Africa (including Morocco), and in Middle Eastern cuisine around the globe. It can be found in most grocery stores in North America.  - The Oleaceae are a family of flowering plants in the order Lamiales. It presently comprises 26 genera, one of which is recently extinct. The 25 extant genera include "Cartrema", which was resurrected in 2012. The number of species in the Oleaceae is variously estimated in a wide range around 700. The Oleaceae consist of shrubs, trees, and a few lianas. The flowers are often numerous and highly odoriferous. The family has a subcosmopolitan distribution, ranging from the subarctic to the southernmost parts of Africa, Australia, and South America. Notable members of the Oleaceae include olive, ash, jasmine, and several popular ornamental plants including privet, forsythia, fringetrees, and lilac.  - Italy, officially the Italian Republic, is a unitary parliamentary republic in Europe. Located in the heart of the Mediterranean Sea, Italy shares open land borders with France, Switzerland, Austria, Slovenia, San Marino and Vatican City. Italy covers an area of and has a largely temperate seasonal climate and Mediterranean climate; due to its shape, it is often referred to in Italy as "lo Stivale" (the Boot). With 61 million inhabitants, it is the fourth most populous EU member state.  - Greek cuisine is a Mediterranean cuisine. It has some common characteristics with the traditional cuisines of Italy, and the Balkans.  - Old French (', ', ""; Modern French ) was the Gallo-Romance dialect continuum spoken from the 9th century to the 14th century.  In the 14th century, these dialects came to be collectively known as the "langues d'oïl", contrasting with the "langue d'oc" or Occitan language in the south of France. The mid-14th century is taken as the transitional period to Middle French, the language of the French Renaissance, specifically based on the dialect of the Île-de-France region.  - A purée (or mash) is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) "purified" or "refined".  - Skordalia or skordhalia / skorthalia (  ( skorðaa ) ; in Greek also called  ' aliada / aliatha ) is a thick puree ( or sauce , dip , spread , etc. ) in Greek cuisine made by combining crushed garlic with a bulky base -- which may be a purée of potatoes , walnuts , almonds , or liquid - soaked stale bread -- and then beating in olive oil to make a smooth emulsion . Vinegar is often added .  - Mediterranean cuisine is the food from the lands around the Mediterranean Sea and its preparation. This geographical area broadly follows the distribution of the olive tree, which provides one of the most distinctive features of the region's cooking, olive oil.  - The Balkan Peninsula, or the Balkans, is a peninsula and a cultural area in Eastern and Southeastern Europe with various and disputed borders. The region takes its name from the Balkan Mountains that stretch from the Serbia-Bulgaria border to the Black Sea.  - Olive oil is a fat obtained from the olive (the fruit of "Olea europaea"; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for traditional oil lamps, and finds uses in some religions. It is associated with the Mediterranean diet popularized since the 1950s in North America for its possible health benefits. The olive is one of the three core food plants in Mediterranean cuisine, the other two being wheat and the grape.  - A legume (or ) is a plant or its fruit or seed in the family Fabaceae (or Leguminosae). Legumes are grown agriculturally, primarily for their grain seed called pulse, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include alfalfa, clover, peas, beans, lentils, lupin bean, mesquite, carob, soybeans, peanuts and tamarind. "Fabaceae" is the most common family found in tropical rainforests and in dry forests in the Americas and Africa.  - The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands, Mauritius and Réunion. The species is cultivated in many places and considered naturalized in all the countries of the Mediterranean coast, as well as in Argentina, Saudi Arabia, Java, Norfolk Island, California and Bermuda.  - The Mediterranean diet is a modern nutritional recommendation originally inspired by the dietary patterns of Greece, Southern Italy, and Spain in the 1940s and 1950s. The principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of non-fish meat products.    What is the relationship between 'skordalia' and 'greece'?
country of origin