OLIVE PRODUCTS
The special organoleptic characteristics of the olive oil from Makri in Evros, which has been recognized as a Protected Designation of Origin (PDO) product, from Maronia in Rodopi, from Samothrace, the Protected Geographical Indication (PGI) Thassos olive oil, and the top PDO throumpa table olives from Thassos, have made the olive products of the Region known worldwide. The large number of awards received around the world represents the most significant recognition of their value.
Their taste, color, and aroma have attracted the spotlight of the international market from the much-talked-about olive-growing regions of southern Greece, making them recognizable and fully competitive at all levels.
The production of award-winning olive products in the northernmost region of Greece is no mystery since the area has an enviable history in olive cultivation that exceeds 2,500 years, as evidenced by excavations and writings. Thrace has been praised by Homer and Alexander the Great and has the largest ancient olive grove in Greece. The environment, the soil, the climatic conditions, and the inhabitants’ millennial-long engagement with the olive tree, which added the necessary experience and knowledge, developed the Region into a considerable olive oil and table olive production force.
Small, attractive, and safe packages are available to consumers on the shelves of retail chains, but also for purchase directly from the olive oil standardization businesses of the Region.
The Region of Eastern Macedonia-Thrace produces two (2) Protected Designation of Origin (PDO) olive products.
PDO ELAIOLADO MAKRIS
The local variety “Elia Makris” is cultivated in a designated zone in Alexandroupolis, at the western boundaries of the settlements: Nea Chili, Makri, Dikella, Mesimvria, and Plaka. “Elia Makris” has a dual use for producing table olives and olive oil.
The Makri olive grove is ancient, with olive trees, the age of which exceeds 2,000 years, dating back to the reign of Alexander the Great. Legend has it that the cave of the Cyclops is located next to the olive grove.
The fruit of the olive is medium-sized, round, initially green, and turns black when ripe. It is considered one of the earliest varieties in Greece, with a ripening period, depending on weather conditions between October and December.
The particular soil and climatic conditions give the identity to the taste and color of the internationally awarded PDO Elaiolado Makris (i.e. olive oil from Makri) The organoleptic characteristics of the olive oil are perfectly harmonious and balanced. Its taste is slightly bitter, indicative of the polyphenols, and spicy. It has a medium intensity of fruitiness, with intense and characteristic aromas of herbs such as chamomile, fruits such as apples, and nuts such as almonds.
PDO Throumpa Thassou, Thassos
The famous olive variety “Throumpa” has linked its name to the island of Thassos, which is why one of its names is “Thassian”. The fruit ripens on the tree and after a special natural processing gives an excellent table olive of unique taste and nutritional value. These are the characteristics, due to which it has been recognized as a Protected Designation of Origin (PDO) product.
The fruit belongs to the middle-fruit olive varieties, has a moderate size, an average weight of 3-5 g, and acquires its wrinkled texture after being placed in layers of dry, sea salt for a month and a half. Throumpa has the property to lose its bitterness during ripening while still on the tree. It is rich in nutrients, has high oleic content, and is rich in total tocopherols. It also contains antioxidants, capable of neutralizing our body’s free radicals. Furthermore, just one cup of olives is a great source of iron (4.4mg).
Throumpa combined with herbs and aromatic plants of the Thassian land creates unique savory experiences.
The table olive production companies of Thassos promote this unique product in the Greek and international markets, where consumers can find it in various packages.