As with most agricultural societies, daily life in ancient Greece revolved in large part around the agricultural cycles of the seasons. The rocky Greek soil made farming fairly difficult; common products included grapes, olives and grain.
Grape harvest generally took place in the early fall, and the fruit was split into stores for eating and for conversion into wine, which involved stepping on the grapes and fermenting the juice.
Olives grew in trees, and harvesters either picked them by hand or used sticks to knock them down. Some were saved for eating, while others were saved to make olive oil -- a vital product for Greeks that had applications for beauty products, lighting fuel, cooking, and even in the area of sports.
Grain harvest generally arrived about a month after the grape harvest, and took place behind a plow pulled by oxen. The grain would then go through the threshing process, to separate out the chaff.
As far as spices and sweeteners, the most common seasonings were sesame seeds and coriander, and honey was the most common table sweetener.