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Dolmades are a staple of Greek Home cooking

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During the early 20th century, immigration from Greece peaked, with a majority settling in New York City neighborhoods such as Astoria. Many Greek immigrants opened restaurants, but in an attempt to assimilate to American culture, they frequently operated diners which did not serve their traditional foods.
Freshly made by hand, Dolmades are often not on the menu at Greek restaurants, because grape leaves are not commonly sold in America. Mass-produced dolmades that come pre-packaged are soaked in oil and have a different quality than dolmades made by hand at home.

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Olive trees require a mild, Mediterranean-like climate with a long, hot summer and a cool winter since they cannot survive in freezing temperatures. They were first domesticated in the Eastern Mediterranean region about 8,000 years ago.
Olives are a fruit that are processed into oil by crushing them with a hammer mill, then the paste is pumped to a malaxer, which warms it until the oil begins to separate. Then it is pressed, refined and bottled.

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Grapevines grow in climates with long warm summers, and rainy winters. Warm weather during the growing period supports the grapevine to flower, the leaves to grow large, and its fruit to ripen.
Originally domesticated approximately 8,000 years ago, fermented grape juice became popular as wine, as potable drinking water was not always available. The leaves of the grape vine were also used as food, and still are today.
When making dolmades, leaves harvested during summer months have the best flavor, and should be a bright green, with almost a yellow undertone. If leaves are thick and dark green, with an almost-leathery texture, it is too late, and the leaves will be chewy.

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Rice was domesticated from wild rice about 9,000 years ago. Rice will grow best in semi-acidic soil that has very little drainage and thrives in tropical areas, where there are hot, sunny days and cooler nights, and humid year-round.
Rice grows rapidly, reaching a height of about 3 feet before being harvested, which includes a process of threshing (removing the seeds), dehulling, and winnowing (separating the grain from the chaff).
Rice is adaptable, easy to grow, and has a high yield, making it a popular staple in dishes around the world.