In November, the much anticipated harvest of the sun-ripened Koroneiki olives began. Here, it is done by hand in the most traditional method by shaking the ancient boughs of the tree. And it has to be done quickly, because once the delicate fruit has been picked, the countdown begins. The fruit must be at the mill in the shortest time possible to begin the pressing process in a way that captures the perfect taste of the fresh olives.



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