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Term for the best known Greek schnapps, which was already in high demand abroad in the 19th century and was exported to France in a special form - flavored with anise. The export to Marseille took place in wooden boxes with the Italian inscription "Uso di Massillia" (Uso = for use). This is how the famous brand name came about. In the past, the production was done by double distillation of the press residues, so it was a Tresterbrand such as grappa or Marc, This type of production was gradually changed. Today is used as a raw material fortified wine used. This is made with aromatic oils before distillation anise or mastic resin as well cinnamon, Ginger, fennel and other aromatic substances mixed and distilled three times. Each of the numerous Greek producers has his own, top-secret recipe.

From the first distillation, only the so-called “heart”, that is, the middle fraction, is used for the second and third distillation. The result from the last distillation is then stored for ripening. After ripening, the high-percentage product is mixed with water before bottling to bring it to an alcohol content of 46% vol. Traditionally, water is often added to the ouzo, causing a milky discoloration ( Ouzo effect or ouzo effect). Germany alone imports about 10 million bottles a year. The company is one of the largest producers Tsantali, which became known with the brand "Olympic". The one produced in Macedonia is similar to the ouzo Tsipouro (in Crete Tsikoudia), which is made from pomace.

Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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