Apart from the crystal beaches and the enchanting landscapes, Halkidiki has an excellent experience in olive cultivation and the production of extra virgin olive oil, experience that leads us 2.000 years back in time.
The tradition of all these years, led Halkidiki to operate these days 28 olive mills in the prefecture, which produce 5.000 to 7.000 tons of oil per year and about 25.000 tons of edible olives.
Some of the areas where you can admire olive trees at least 700 years old are today's Nea Triglia with the most characteristic olive grove located outside the village. Also, over the years as oil and olives were an integral part of life in Halkidiki, the age-old olives became place names: The olive tree of Deliangelos towards the Transfiguration, The olive tree of Koukourouma in Nikiti, The Elara of Hamaidis in Gerakini
Do not forget on your trip to taste the pure olive oil as well as the olives that are available in variety for all tastes and flavors. If you are lucky during your stay of course do not miss to attend the celebration of the olive tree in Olynthos, Halkidiki. The local council and the cultural association usually at the end of July or during August organizes a traditional feast with music and dance and always aims at the promotion of the basic and certified product of the prefecture, the olive. Be prepared because of the feast cannot miss the traditional tsipouro.
The magic in Halkidiki continues. Testimonies place the production of wine in this blessed place, from the 5th century BC. Dry white wine and semi-sweet wine are some of the first qualities that appeared in the southwest of the Kassandra peninsula.ο century BC. Dry white wine and semi-sweet wine are some of the first varieties that appeared in the southwest of the peninsula of Kassandra.
The climate, the vineyards and the art of wine production which have been passed down from generation to generation. Thus, the wineries based in Halkidiki are one of the best in Greece.
The largest number of vineyards is located on Mount Athos, which is a rare case in Greek winery, as it is observed to maintain uninterrupted activity for the last thousand years. Also, vineyards are cultivated in Arnaia and Marathousa, Sithonia, Agios Pavlos and New Propontis.
If you are a wine lover, you will have the opportunity to visit large wine production units and taste their products. Some of them are:
Tsantali Winery (Agios Pavlos)
Metochi Mylopotamos Winery
Ktima Livadeioti Winery
Klaimia Papagianni Winery
As the ancients used to say, "He expresses the heart of man."
Honey in antiquity
"Life is a flower and love is its honey!"
The Ancient Greeks called honey a gift of the gods, as we observe it starring in Greek mythology, traditions and customs. The bee appears for the first time in all the extent of the earth about 65 million years ago and then deified. It becomes the nymph, to whom Rhea handed over the Cretan Zeus (also known as Melisseus and Melissaeus), who was raised with milk and honey in the Diktaion cave of Crete. Bee was also called the nymph who discovered beekeeping as an art as well as the preparation of mead (= nectar / food of the Gods of Olympus), while later she passed the knowledge to the demigod beekeeper Aristaeus, who in turn taught it to people.
In the 4th century BC, Hippocrates, our great medical philosopher teaches us that: "Let your medicine become your food and let your food become your medicine''. More specifically, states that honey makes human’s color more vivid. Also, Pythagoras had found that honey gives energy to an exhausted organism, while Democritus in turn attributes the many years of his life in wine honey.The mythology of the honey and the bee is unlimited and has many different versions, but all can agree on that: Humans from a very early age discovered usefulness and beneficial properties that honey has and recognized it as the most powerful secret of beauty and wellness.Halkidiki is the beekeeping capital of Greece, as it has more than 7.000 beekeepers and produces about 2.000 tons of honey per year. You will meet many locations, during your journey in Halkidiki, which will give you the opportunity to try the traditional honey. Be sure to taste the nectar of life and give it a chance to become your daily ritual.
In the last days of October, all around Greece, so in Halkidiki, the tradition of "Cauldrons" takes place. More specific, they produce tsipouro, a local brandy quite strong as it contains about 45% alcohol, by the process of distillation and squeezing of grapes.
The most prevalent version of the history of tsipouro is that the first production took place in the 14th century in Halkidiki from some Greek monks at Mount Athosο century in Halkidiki and is said to have been the work of some Greek monks on Mount Athos.
In the mountainous Arnaia of Halkidiki, you will find a special tsipouro with state certification as geographical product, as it is produced exclusively in this blessed place. It is known as Mountovina, the tsipouro with honey, especially strong with a recipe from ancient times, where it continues to be passed down from generation to generation.
Do not forget to try it but always in moderation.
In Northern Halkidiki and specifically on the outskirts of Mount Holomontas, the soil and the climate are conducive to the development of animal husbandry. Farms that have settled there, nowadays have developed into large cheese-producing units, producing high quality pure products, such as sheep and goat cheese.
With great respect to the tradition, breeders produce awarded cheese products, which have been distinguished for their scent, texture and taste. Look for them, taste them freely and feel the scent that Greek hospitality exudes.