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Makri Table Olives
10.81 km from the center
About
Makri table olives, green or black, come from the same native variety and groves as the region's celebrated olive oil. They are prepared in traditional styles such as sun-wrinkled 'raisin-style' olives and cracked green olives with a bold flavour.
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Weather in Alexandroupoli
LiveFrom April to June and from September to October you get warm days, calm sea, and fewer crowds. July and August are hot and busy along the seafront, while winters stay mild but rainy.
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Makri olive oil consistently ranks among the world's finest extra virgin olive oils. It comes from the area's native olive variety, grown in groves stretching from west of Alexandroupoli, Nea Chili, Dikella and Mesimvria all the way to Maroneia in Rhodope, with some trees as old as 2,000 years. It received PDO status in 2020, prized for its intense fruity aroma, mild bitterness and bold, peppery finish. Leading local producers include the Kyklopas olive mill, built near the cave traditionally linked to Homer's Cyclops, and the family-run Konos. The 2023 wildfires badly damaged the grove, and many trees will need five to ten years to bear fruit again.
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ΠΡΟΤΕΙΝΟΜΕΝΟNEWThracian Trahanas
Evros trahanas stands apart from the rest of Greece: it's soured with durum wheat sourdough rather than milk, and always includes boiled, mashed vegetables, mainly Florina peppers, carrot, potato and yellow squash. Its vegan, fasting-friendly cousin, pumpkin trahanas, is made purely with squash, tomato and peppers with no dairy at all, giving it a deep orange colour and an especially sweet, rich flavour. Tahini or sesame add a complex, layered taste to the other versions. It's served as a soup or in a thicker, 'honeyed' style cooked with Evros sausages, chicken or meat, and is even stirred in small amounts into vegetable dishes to bulk them out. The recipe has passed down through generations for centuries despite being time-consuming to make. Home producers such as Dikaia Gi, Therapeion, Gaia (the Trigono Women's Agrotourism Cooperative), Kipos Ygeias and San Allote still make it the traditional way.
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