ABOUT US

My name is Marcos Alexandridis, and I’m a foodie with vast experience in the restaurant and hospitality business. My parents come from a beautiful town called Pereas near Athens, and I have relatives close by in Northern Greece.

While visiting them one summer, I had the most profound experience eating my aunt’s unrivaled spaghetti bolognese (Giagia’s Makaronia Me Kima, for those in the know). It was a flavor I knew so well from my childhood and yet it felt so strongly fresh and unique: Truffles! It was the truffles that my uncle harvested from the forest led by his four-legged hunting companion, Zeus.

As the previous owner of an award-winning hotel and an innovative restaurant, I could also smell the promise of success in that bite of bolognese.

Truffles are truly a gift from the gods. It is said that their smell is a powerful aphrodisiac, compared to “the muskiness of a rumpled bed after an afternoon of love in the tropics.” Truffles exude pheromones -much like we do- to attract us, or rather our hunter dogs to unearth them.

Once unearthed, they are delightful ingredients in the kitchen, with a multitude of surprising health benefits. They contain a large amount of nutrients such as essential amino acids, carbs and fiber. They are high in micronutrients such as potassium, magnesium, phosphorus, iron, calcium, zinc, and vitamin C.

In ancient Greece, they were called cherries, believed to be created under the soil by Zeus's thunderbolt. Today Greece has the best conditions for truffle cultivation: The perfect dry soil in the summer, and the moisture rest of the year with no trace of industrial pollution.

As our little village up in the Olympus Mountains began getting more rain in the last decade, our truffles have grown much bigger and tastier. We harvest around 882 lbs (400 kg) of wild truffles in three varieties: White, Black Winter, Black Summer. You might not be familiar with top quality Greek truffles but they taste sweeter and earthier than anything you might have tried before.

Through our family-owned and operated business, I want to share with you this treasure that we have kept to ourselves for generations up in the Mountains of the 12 Gods. I give you: Olymbos Truffles.



As the previous owner of an award-winning hotel and an innovative restaurant, I could also smell the promise of success in that bite of bolognese. Greece has the best conditions for truffle cultivation: The perfect dry soil in the summer, and the moisture rest of the year. As our little village up in the Olympus Mountains began getting more rain in the last decade, our truffles have grown much bigger and tastier. We harvest around 882 lbs (400 kg) of wild truffles in three varieties: White, Black Winter, Black Summer. You might not be familiar with Greek truffles but they taste sweeter and earthier than anything you might have tried before. Through our family-owned and operated business, I want to share with you this treasure that we have kept to ourselves for generations up in the Mountains of the 12 Gods. I give you: Olymbos Truffles.