Perfecture of Thassos Island

Τhe perfecture of Thassos island

Thassos is the northernmost Greek island and is situated approximately 7 kilometers off the coast of mainland Greece. The island has a roughly circular shape, with a total land area of about 380 square kilometers. Thassos is known for its lush greenery, mountainous terrain, and beautiful beaches.

The island is dominated by a mountain range called Mount Ipsario, also known as Mount Ypsario or Ypsarion. It is the highest peak on Thassos, reaching an elevation of 1,205 meters (3,953 feet). The mountains of Thassos are covered with dense forests, mainly consisting of pine, oak, and chestnut trees. The landscape offers scenic views, deep valleys, and gorges, making it a popular destination for nature lovers and hikers.

Overall, Thassos is a picturesque Greek island known for its natural beauty, stunning beaches, mountainous landscapes, and historical sites. It attracts visitors seeking a combination of relaxation, outdoor activities, and a touch of Greek history and culture.


Responsibilities of the Chamber of Kavala

  • Protection and development of trade industry, handicrafts, professions, services, exports and every economic sector, in accordance with the interests and objectives of the national economy for its development and progress.
  • Provide consultation and information on every financial issue to their members and to any interested party.
  • Provision of support services for their members’ activities, as well as the authorized exercise of responsibilities under public law concerning establishment issues, licensing and companies operation.
  • Professional advice of the Chamber of Kavala on any issue concerning Industry, Commerce, Craft and Professions.
  • Monitoring any issue related to the imports and exports of the country and the Industry of the Chamber region, informing the interested members on the current provisions and the suggestion to the competent authorities on the above issues.
  • Market research and study of the problems arising from trade and industry.

Olive oil and olives tradition

The olive trees of Thassos thrive in the island's favorable climate, characterized by mild winters, abundant sunshine, and the refreshing sea breeze. The rich and fertile soil, coupled with the island's hilly terrain, contributes to the high-quality olives grown in the region.

Thassos olive oil is renowned for its superior taste and quality. The olives are typically harvested by hand when they reach their optimal ripeness, usually in the late fall. This traditional harvesting method ensures that only the best olives are selected for oil production, as any damaged or overripe olives are discarded.

The olives are then carefully processed to extract the precious olive oil. Traditional stone mills or modern mechanical presses are used to crush the olives and separate the oil from the solids. Cold-pressing, a method that uses low temperatures during the extraction process, is often employed to preserve the oil's delicate flavors and aromas.

Thassos olive oil is characterized by its fruity and aromatic profile. It often exhibits a balance of flavors ranging from mild to robust, with notes of fresh grass, green apple, herbs, and a peppery finish. The oil has a golden-green color and a smooth texture, making it a versatile ingredient for culinary purposes.

These are just a few highlights of the gastronomy tradition of Thassos Island. The island's culinary heritage is deeply rooted in its natural resources and cultural influences, making it a delightful destination for food lovers:

PGI "THASOS" Olive oil: Thassos is renowned for its high-quality olive oil production. The island's olive groves produce exceptional olive oil with a distinct flavor. Locals use this olive oil abundantly in their cooking, from salads and dressings to sautéing and frying.

PDO Throuba Olive Thasos: Throumpes are small, flavorful sausages made from pork, beef, or lamb. They are seasoned with local herbs and spices, then smoked and dried. Throumpes are often enjoyed as part of meze platters or served with local cheeses and olives.


PDO Throuba Olive Thasos

PDO Throuba Olive Thasos is a unique olive variety that matures on the tree and has as main characteristic the sweet flavor and the natural raisining , which is being caused by a fungus called Phoma oleae. PDO Throuba Olive Thasos is a traditional olive variety that is an integrated part of the Mediterranean diet.

PDO Throuba Olive Thasos is very rich in nutrients and especially calcium, vitamin, fibres, etc.

PDO Throuba Olive Thasos is exclusively produced in the region of Thasos, an island in the Aegean Sea, Greece. The unique climatic and soil conditions of the area contribute to the distinct characteristics of these olives and they are typically larger in size compared to other olive varieties. They have an elongated shape and a slightly wrinkled appearance due to the drying process they undergo on the tree.

The production methods follows a traditional and strict method: The olives are harvested when they reach full maturity, and they are then naturally air-dried on the tree. This drying process can take several weeks, during which the olives shrivel and gain their unique characteristics.

PGI "THASOS" Olive oil

The cultivation of olives in the Prefecture of Kavala, mainly in Thasos island, is interwoven from ancient times with the existence of the island, as well as its olives varieties, unique in their kind, are inextricably linked with the name of the island variety the Throuba of Thasos.

The number of olive trees cultivated in the Prefecture of Kavala amounts to a total of 1,080,000 trees, of which 1,050,000 are cultivated on the Thasos island, and the remaining 30,000 in the Paggaio - Nestos Provinces of Kavala. The 100% of the olive variety that is cultivated is Thasitiki or Throuba Thasos, a medium-fruit category. Almost 50% of the total olive groves are cultivated in Thasos island.

The climate of Prefecture of Kavala is mild Mediterranean, according to the National Meteorological Service, with mild winters and cool summers.

Harvesting begins at early November until February. The harvesting is being held by hands, which is the most prevalent way in the island, in order not to harm the olives.

The processing of the olive fruit takes place in the olive press of Prefecture of Kavala:

  • Centrifugal system by 50%, where the water temperature before the centrifugation of the oil mass is 40C and the temperature after the separation is 60C.
  • Conventional system by 50%, where the temperature of the water is above 60C.

The standardization of the produced olive oil of the whole Prefecture is done in the olive oil standardization factory owned by EGS Kavalas which is located in the administrative boundaries of the Prefecture of Kavala and which standardizes extra virgin olive oil of 0-1 acidity and virgin olive oil 1-2 acidity in a package of 5 lt and 1 lt.