Skopelos’s agricultural identity runs deeper than its famous cheese pie. Plums, almonds, olive oil and honey are all produced on the island at a small, family scale, and several have a genuine reputation beyond Skopelos itself, carried home by visitors as often as the cheese pie recipe is, and increasingly sought out by Greek shoppers on the mainland too.

The food angle

Skopelos plums in particular have a strong local reputation, traditionally preserved as a spoon sweet called avgato, simmered in light syrup using a method passed down through generations of island households.

What to try

Beyond plums and cheese pie, look for local honey, cold-pressed olive oil, and traditional almond sweets served at celebrations, known locally as hamalia or rozedes. Olive oil from the island’s groves is sometimes sold directly by small producers at weekly markets.

Where to try it

Small producers across the island sell directly or supply local tavernas and shops; Skopelos Town’s shops carry the widest selection for anyone wanting to bring products home. Look for jars of avgato spoon sweet sold alongside local honey at small grocers.

Local product context

In antiquity, the island (then called Peparithos) was known for its wine production; today the agricultural focus has shifted firmly toward fruit, olives and honey, though small-scale wine production continues on a limited basis among a handful of growers.

Before you go

If buying olive oil or honey to take home, ask about harvest dates — both are sold seasonally and freshness varies through the year. Plum products and almond sweets travel well and make practical, lightweight souvenirs.

• Skopelos plums, traditionally preserved as the avgato spoon sweet
• Cold-pressed local olive oil and honey
• Traditional almond sweets: hamalia and rozedes
• Ancient name Peparithos linked to a historical wine trade