Throumba of Chios is an exceptional table olive variety, which has been recognized as a Protected Designation of Origin (PDO) product by the European Union, a fact that seals its unique quality and its unbreakable bond with the island of Chios. It is a naturally processed, dry, black olive that acquires its characteristic taste and texture directly on the tree, thanks to the special soil and climatic conditions and the traditional method of harvesting and processing. The uniqueness of the product lies in the self-debittering of the fruit, a natural process that results in an olive with soft, wrinkled flesh and a sweet, mildly salty taste, making it a distinctive product of Greek gastronomy and diet.

Chios Mastiha is one of the most recognizable and historic Greek PDO (Protected Designation of Origin) products, with unique characteristics that are owed exclusively to the special geographic environment and traditional cultivation of southern Chios. It is an aromatic resin that is secreted in the form of “tears” from the trunk and branches of the mastic tree (Pistacia lentiscus var. Chia), an evergreen shrub, and it is known worldwide for its aroma, taste, and therapeutic properties.

Despite the adverse climatic and geophysical conditions that characterize most islands of the Aegean, Psara maintains a small yet historic tradition in cheese-making. Livestock farming on Psara, as on other small islands, traditionally relied on animals adapted to the dry, hot environment, such as sheep and goats. This milk, rich in fat and aromas due to grazing on the local flora, constituted the raw material for the production of various cheeses, mainly to cover the needs of the inhabitants. Among the cheeses traditionally produced on the Aegean islands, including Psara, are Kopanisti, Myzithra, Kefalotyri and Tulumotyri.

Pan-baked syrup desserts in Chios form a distinct category of sweets that is inextricably linked with the island’s two Protected Designations of Origin/Geographical Indications: Chios Mastiha (PDO) and Chios Mandarin (PGI). Although the island’s traditional sweets are mainly famed for their spoon sweets (citrus, bitter orange, lemon blossom) and the mastiha “submarine” treat, the syrup-soaked tray desserts have claimed their own place, making use of Chios’s unique aromatic ingredients. Galaktoboureko with mastiha and other syrupy pies with cream and citrus aromas represent this category, offering a rich and fragrant experience that highlights the local gastronomic wealth.

Throumba of Chios is an exceptional table olive variety, which has been recognized as a Protected Designation of Origin (PDO) product by the European Union, a fact that seals its unique quality and its unbreakable bond with the island of Chios. It is a naturally processed, dry, black olive that acquires its characteristic taste and texture directly on the tree, thanks to the special soil and climatic conditions and the traditional method of harvesting and processing. The uniqueness of the product lies in the self-debittering of the fruit, a natural process that results in an olive with soft, wrinkled flesh and a sweet, mildly salty taste, making it a distinctive product of Greek gastronomy and diet.