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Agrion Terra Farm Holidays
Crete for Wine lovers

This photo is from the event "" that takes place on "", during one of the programs of Agrion Terra Farm, in Crete.
Above photo:
Description of event


This is the detailed program of the day that includes the above event.
Thursday - Olive oil
08:00:00 Harvest your breakfast.
Come to the farm, early in the morning, and participate in the collection of the ingredients of your breakfast. Milk the goats, harvest vegetables, collect the eggs from the chickens.

Agrion Terra Farm is surrounded by extensive olive orchards, vineyards and vegetable garden. We will find the goats under an olive tree and milk them; "visit" the chickens and collect fresh eggs; walk through the vegetable garden and harvest vegetables. Or... we will simply follow Stelios and watch his way of doing it!

09:00:00 Breakfast
All breakfast ingredients are home made organic products. Breakfast includes: Bread, cretan rusk, two types of cheese, yoghurt, honey, two types of marmelade, butter, eggs, various vegetables, fresh orange juice, coffee. Coffee is conventionally provided.


09:30:00 Aromatic olive oil preparation.
Aromatic olive oil has been produced in Greece since time immemorial. It is mainly used for its medicinal, astringent and antioxidant properties, provided by the herbs and spices added to it. Scientific research has proven that many herbs contain antioxidant substances that prevent olive oil from being oxidised and improve its flavour. Aromatic olive oil is produced from high quality oil with subtle aromatic tones and a non-distinctive flavour, with the addition of spices, aromatic herbs or even fruit and vegetables Spices: cardamom, coriander, cedar fruit, nutmeg, cumin seed, aniseed, cinnamon, ginger, pepper, fennel seed. Herbs and aromatic plants: basil, bay, oregano, marjoram, mint, sage, spearmint, rosemary, tarragon, thyme, savory, fresh fennel, coriander, parsley, dill. Vegetables: red hot peppers, red sweet peppers, sun-dried tomatoes, garlic, capers.

We get to know how olive oil gets aromatised by infusion, with red hot chilli pepper, garlic, thyme and rosemary; how to wash and dry the herbs; select proper herbs in proper quantities to give special aromas.

10:30:00 Free time. Midday activity preparation.
It is now time to pack your things and get ready for the midday activity. Get your water bottles, sun glasses, hat... whatever you believe will make your small trip as much comfortable as possible.


11:00:00 Olive oil production.
The incorporation of olive oil in the dietary habits of the Cretans dates back to ancient times. The writings in Linear A and B tablets ascertain that Minoans used it in their nutrition dating at least as far back as 1800 BC. Today, Cretans consume large quantities of virgin olive oil in all their foods. They use generous quantities in their salads, in their fried dishes (fish, potatoes, etc.), in boiled greens, in soups, in all oily dishes, in pastries and even in the preparation of pork! Ancient Greeks believed that Virgin Olive Oil is beneficial to human health and recommended it for many afflictions. Today, the modern medicine confirms that Virgin Olive oil is beneficial for one's health and its consumption is recommended for many instances.

We follow Stelios, from Agrion Terra Farm, on his olive groves. He explains all small secrets of the life of the olive... how the olive tree grows, when it flowers, how it is pruned, harvested... We join him in the olive mill to see how the olive oil is extracted and then we are told and shown how olive oil is bottled, packed and properly stored. We experience what terms like "cold pressed", "stone milled", "extra virgin", etc mean.

12:30:00 Olive oil tasting.


Did you ever use the term “grassy” to describe a food? Well… it is about time to do it! The word "grassy" seems as useful as "fruity" is when describing wine. It took generations of writers thousands of intoxicated evenings to rummage around their altered imaginations to find better words than "fruity." And it required even more hung-over mornings spent settling on which of these words could be used with a straight face. Appreciating a good olive oil starts with looking at color and consistency. Professional tasters tend to ignore the color - it can be tampered with. But for the rest of us, olive oil should not be clear or white, which indicates it is refined and not from the first pressing. The spectrum of colors displayed by quality olive oils is between a grassy yellow and a frumpy green. Many more secrets about olive oil tasting are revealed during this session…!

13:30:00 Free time, or tailor made optional activities.
This is YOUR time! Free to swim, or settle down and get lazy!!! The more active ones will have the opportunity to participate in fascinating excursions which are organised outside the premises of the organic farms, accompanied by experienced professionals. We will be happy to arrange all the details fof you.

If you join us today for the optional activity, we will visit one of our best friends, Nikiforos. He lives in one of the mountainous villages of the highland plateau of Amari, in Rethymnon. He constructs musical instruments, especially lyras, the local popular instrument. He, himself, is the living history of modern Crete. Later on we move to a neighbouring settlement where we have a light lunch and listen to young musicians playing music for us. You will enjoy and share their enthousiasm.

21:00:00 Dinner.
It is time to savour the delights of Crete in a place that we have choosen especially for you. Dinner includes the highlights of the delicacies we have been introduced to during the day. Sorry guys... beverages not included...

Our emphasis tonight is in the use of various kinds of olive oil and of aromatic olive oil in cooking. We taste them on salads, boiled vegetables, cooked food and fish. Taste the 5 different kinds of Agrion Terra olive oils on food. The 5 kinds are: pure, with 20% lemon juice, with 20% lemon juice and oregano, with essential oils of orange fruit, with vinegar and wild herbs.


This is the detailed schedule of the days included in the current program.
Monday - Cheese
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:00:00 Cheese making at home
10:30:00 Free time. Midday activity preparation.
11:30:00 Cheese making at small industry
13:30:00 Free time, or tailor made optional activities.
20:00:00 Dinner.

Tuesday - Bread, crops & people
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:00:00 Bread kneading and baking
10:30:00 Free time. Midday activity preparation.
11:00:00 People, crops and landscape.
13:30:00 Free time, or tailor made optional activities.
21:00:00 Dinner.

Wednesday - Food preservation & wine
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:00:00 Food preservation at home.
10:30:00 Free time. Midday activity preparation.
11:00:00 Trip to midday activity location
12:00:00 Wine tasting
14:00:00 Free time, or tailor made optional activities.
21:00:00 Dinner.

Thursday - Olive oil
08:00:00 Harvest your breakfast.
09:00:00 Breakfast
09:30:00 Aromatic olive oil preparation.
10:30:00 Free time. Midday activity preparation.
11:00:00 Olive oil production.
12:30:00 Olive oil tasting.
13:30:00 Free time, or tailor made optional activities.
21:00:00 Dinner.

Friday - Wild greens & vegetables
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:00:00 Wild greens and vegetables. Collection from the wilderness.
10:30:00 Free time, or tailor made optional activities.
19:30:00 Wild green and vegetables. Post harvest handling and cooking.
21:00:00 Dinner.

Saturday - Herbs
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:30:00 Free time. Midday activity preparation.
10:00:00 Botanical tour, medicinal herbs.
11:30:00 Herbal remedies.
13:00:00 Free time, or tailor made optional activities.
20:00:00 Dinner.

Sunday - Cooking skills
08:00:00 Harvest your breakfast.
08:30:00 Breakfast
09:30:00 Free Day.
19:00:00 Cooking demo
20:30:00 Dinner.
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