Makris Olive Oil is produced exclusively through mechanical methods from the fruit of the indigenous Makris Olive variety (Oleaeuropaea), which is cultivated in the designated zone of Alexandroupoli specifically from the western borders of Chile, Makri, Dikella, Mesimvria, Plaka. This variety has been grown in the region since ancient times, now accounting for approximately 99% of local olive cultivation.
The native Makris olive is medium-sized, round, and appears green to black when ripe. It is considered an early harvest variety, with its ripening season depending on weather conditions spanning from October to the end of December. It is among the earliest olive varieties harvested in Greece, especially compared to those from more southern regions.
The proposed PDO Makris Olive Oil is an extra virgin olive oil derived solely from this native variety. The harvesting and pressing of the olives begin under normal conditions before full ripening in October and conclude by the end of December. The relatively early harvesting period is attributed to both the early-ripening nature of the variety thanks to the region’s unique microclimate and the need to avoid unfavorable winter weather conditions. Remarkably, this takes place in the northernmost olive growing region of Greece and the entire EU.
Makris Olive Oil has a vibrant yellow-green color, which becomes golden-yellow as it matures. Its aroma is moderately fruity, especially when extracted from semi-ripe olives, with notes of herbs, daisy, and marigold. As the fruit matures, chamomile becomes the dominant aromatic profile. Hints of apple and almond round out its fruity character in perfect harmony. These distinctive features have earned Makris Olive Oil multiple awards in recent years in various olive oil competitions, with both producers and companies from the region receiving recognition for this exceptional product.