During our trip to Aegina Island, we listened intently to the explanations of the miller at the ‘Kyriakos’ Olive Oil Mill in Kipseli about the production of local olive oil. He explained that he only runs a small family business and only processes olives from the island. The olive harvest had only just begun, as we had already observed during today’s walk through the olive groves. Read more
The island of Aegina in the Saronic Gulf, around 25 km south-west of Athens, offers scenic beauty, pretty villages, great beaches, and culinary delights: olives, lemons, bananas, passion fruit, lemons, wine, but above all pistachios.
Pistachios from Aegina belong to the Pistacia vera Aegina variety, which is exceptionally rich in nutrients and protein with a fruity, finely acidic taste. It is considered one of the best varieties in the world – and according to the locals, of course, the very best. The harvest from the small island of Aegina actually accounts for 2-3% of world trade. Along the harbour promenade of Aegina, there are stalls from various cooperatives and traders where we stocked up on pistachios and products made with them, such as pastries and butter, before we left. Read more
After impressive tours in the centre of Athens, a trip to Aegina in the Saronic Gulf was on the agenda today. So, we took the Metro in Monastiraki and quickly and easily reached the final stop in the Port of Piraeus. There, we first lingered over a coffee and watched the morning commuters mixing with travellers. I like the lively and often scruffy atmosphere in ports, e.g., Genoa or Split; the processes of arrival and departure, loading and unloading, and the infrastructure are similar yet always have that special local flavour.
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