A walk in the BIO GARDEN of OLIVE TREES calms, relaxes and inspires people. In particular during the period from spring to autumn, the visitor can enjoy a walk through the green and silver olive grove leaving himself/herself free to be found in a climate of perfect harmony with nature, listen to the sounds of birds and smell the perfumes of the earth.

The best treat in an olive oil factory is the so-called “KAPSALA”.

This is a piece of bread hot, baked in the fireplace and soaked in hot oil, just at the moment the latter exits the decanter.

Such a treat awaits visitors in the winter session of the olive press, which runs from November to February.

Next to the burning fireplace, with a fine red wine and good company, the visitor will find for a while rest and meditation that calm the soul.

In the dish, Kapsala with grated oregano and plenty of olive oil, along maybe with a little barrel feta cheese and a glass of red wine, becomes most often the occasion for a feast which may last until the evening.

Treats, of course, are offered in all other seasons of the year as well!

Each one that passes the threshold of the olive oil factory will taste the fresh natural juice of the olive, our olive oil on fresh bread and some olives, just to remind us that we are Greeks and fans of tasty food.

RECIPES FOR OLIVE SWEETS
“OLIVE SWEETS”

Materials:

1 kilo of pitted olives,

1 kilo of sugar,

2 tablespoons of glucose.

We remove the nuclei of the olives with a special tool, just as for morello.

Execution:

Place the olives in a deep bowl with cold water and let them lose their sourness for 10 days changing the water twice a day. Place the olives and sugar for 24 hours in the refrigerator and then cook until sweet becomes solid.

One can fill, if he/she wants to replace the gap left by pitted olives, with boiled white almonds, before the process of boiling. In the end add on glucose.

It is served after cooling down in the traditional way, either accompanied by a glass of cool water, and / or along with a coffee, as a treat!

From the syrup of the olive sweet which we just prepared, we keep a quantity and add cognac and tsipouro. The end result is the “Olive Rosoli”, which we serve as a treat along with coffee, but also after lunches.