Greeks first began pressing olives over 5,000 years ago. In this little-known small family-run olive oil factory in the village of Vafes they still use cold-press method, combining old traditions with new inox equipment. There are not so many of these outstanding places left where hands and human energy help the process of cold-pressed extraction providing
Organic, extra virgin, cold-pressed Read More »
It’s the days of olives. And the beginning of the olive season where you would hardly miss people on Crete doing the harvest all day long for possibly continued weeks, or even months if with such a huge land. The experience can be exciting when you are a fresh adventurer, or something less wanted if your
Green eating olives: fresh pickles Read More »
As soon as I finished preparing the black olives in salt (see my post Preparing eating olives: the black guys), I continued with the green ones which go though a different process and consequently will taste quite something else too. As before, we go and select the most perfect olives, making sure they are intact and no worms
Green eating olives conserved with lemon juice Read More »
I was invited by dear friends Christina & Manolis to pick my own olives at their beautiful organic land near the Cretan village of Paidochori. Christina roughly explained to me how to prepare eating olives and this is how I followed their instructions to get my own delicacy done. Another first-time adventure in my life! First of all,
Preparing eating olives: the black guys Read More »
A first-in-a-lifetime (but probably not once) experience with hard work and a lot of fun. You believe it or not, even the olive harvest is based on the net now… Our ancestors did not have this comfort… Anyways, can you believe starting the olive harvest without proper gloves? Check out mine! Enjoy the photos. The day in
First Olive Harvest of My Life Read More »
