palekastro

Palekastro

COME WITH US MAKING OLIVE OIL

Take part in the olive growing of Crete and enjoy a local cultural tradition that has remained largely unchanged for thousands of years, dating back to ancient Greece. Join the local community, help pick olives and make your own olive oil.

Our holiday season is only available for a few weeks from the end of November until the middle of January, during the harvest season, so why not come with us for a different kind of winter holiday? We accept groups of 4-12 people

CULTIVATION

WHY OLIVE OIL

Olive oil is the basis of the Mediterranean food chain, which has proven to be a model of proper and healthy nutrition and a factor of longevity.

THE BENEFICIAL PROPERTIES OF OLIVE OIL

Olive oil is a rich source of vitamins A, D, K and especially E which protect our body from some types of cancer (eg colon and breast), as well as osteoporosis. Due to its antioxidant action, it delays the aging of cells, helps digestion and absorption of calcium and improves skin health.

Olive oil also contains linoleic acid, the lack of which in the human body leads to a number of damage, such as growth retardation, metabolic disorders, etc.
Scientific studies on the health effects of olive oil have shown that daily consumption of olive oil results in lower incidence of cardiovascular disease, lowering total cholesterol in the blood and due to its content of polyphenols can also lead to a reduction in hypertension.
The quality of the olive oil we produce is Extra Virgin Olive Oil with an acidity ranging from 0.3% to 0.5%.

HARVEST - PRESSURE

The olive harvest begins in early December and ends around the end of January. The olives are beaten with special machines and the fruit falls on large oilcloths in the ground, from where they are collected, the leaves are removed and transported to the olive mill every day. (It is very important for the quality of the olive oil that the olives are ground every day.)
The mill is modern and operates in accordance with the rules of the European Union. The processing is done at low temperature. Olive oil is collected and stored in stainless steel tanks, where it remains for about 3 months. As a result, all foreign matter goes to the bottom of the tanks.
With the precipitation method, the olive oil remains clean and ready for bottling, avoiding filtration, during which there is a possibility of losing some nutrients. In this way we ensure the guaranteed quality of the olive oil.