Live the most authentic experience in Mykonos
Olive Oil Tasting
Are you in Mykonos and want to offer yourself a life-changing experience?
Join an authentic, interactive, fun and educational workshop on the art of tasting and appreciating the Greek Extra Virgin Olive Oil.
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Step into the world of Olive Oil!
Involves a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly the consumption of food. It is proved that the Mediterranean Diet has many health benefits such as lowers the risk of heart diseases, cancer and other chronic diseases. One of its main ingredients is Extra Virgin Olive Oil were with its high percentage of antioxidants promotes good health.
UNESCO, in 2013 inscribed Mediterranean Diet on the Representative List of the Intangible Cultural Heritage of Humanity.
Olive Oil, the “Golden Liquid” as Homer called it, has been part of Greek history since antiquity. It was regarded as a basic and irreplaceable nutritional component of Greeks, contributing to health protection and longevity.
Since the first olive tree was planted in Crete around 3500 BC in the early Minoan times, olive oil became synonymous with the Greek nutrition throughout the centuries.
Today it is regarded as one of the best in the world because as a percentage of overall olive oil production, the Extra Virgin Olive Oil (EVOO) reaches up to 80 percent and sometimes in Crete even up to 90 percent. Greek EVOO’s have a very high percentage of antioxidants, very low acidity, and peroxides which make them of premium quality.
Almost anywhere in Greece, you will behold acres and acres of olive trees were their silver-grey leaves shimmer in the golden sunlight. More than 60 percent of cultivated land in Greece is given over to 132 million olive trees, placing the country third in the world (after Spain and Italy) in olive oil production but first in consumption. Greeks are by far the largest consumers of olive oil in the world. The average olive oil consumption of every single Greek is around 26 liters per person annually and even more than that on the island of Crete, which also boasts one of the world’s highest average life expectancies. Greece produces about 350.000 tons of olive oil per year, some 12 percent of the world’s annual output. 82 percent of this is top quality Extra Virgin Olive Oil (EVOO).
Is the island of mythology, history and beauty. It is particularly famous for the cosmopolitan atmosphere, the exciting nightlife, the picturesque Cycladic architecture, the magnificent beaches and the neighboring sacred island of Delos. What is not so famous about is its rich culture, its local customs and traditions. From folk dances to loom woven fabrics and from cheese & charcuterie making to traditional feasts. Feasts are a custom that dates back to ancient times, originating to the worship of Dionysus, the god of wine and fertility. Despite the modern lifestyle in Mykonos, local people devoutly preserve their folkways. Honoring the tradition of their country, Mykonians have made significant efforts lately to revive the cultivation of olive trees on their island.
Nowadays the use of olive oil is no longer limited to areas where the olive tree is grown and it has come to represent quality cooking almost all over the globe, making olive oil one of the most fundamental ingredients in the culinary world. Extra Virgin Olive Oils have different aromas, colors, textures and flavors. This opens a wide range of possibilities at the moment of being creative in the kitchen and adding your own personal touch to your dishes. Choosing an olive oil to pair with food is similar to choosing a wine to go along with the meal. You want the flavors to complement each other, without overpowering any of the primary flavors. Yet sometimes a contrasting flavor is nice when tasting each ingredient separately.
How many times have you sensed that the taste of olive oil in your salad is not good? You know that something is wrong but you can't tell exactly what it is. Or even worst how many times have you eaten faulty olive oil and you have never realized it? It is an unpleasant reality that many people are so used on eating defective olive oils that they can't tell which oil is good and which is not. And what happens if some of those people are Chefs, Restaurant owners or Importers? Tasting workshops are a good way to become a more informed buyer, a more responsible consumer and a real olive oil connoisseur!
Joining one of our workshops will enrich you with valuable knowledge on everything olive oil.
What people say...
Barbara H. - Maine
Anita was so knowledgable about olive oil. I had no idea how many different flavors & smells exist in olive oil. I loved the food pairing activity. I would higly recommend this training to everyone.
Kerry R. - Wisconsin
Thank you Anita for helping us learn so much about olive oil. I promise I will never eat rancid olive oil again in my life!
Mathilde - In Olio Veritas - France
Thank you Anita for the very interesting panorama on Greek olive oils and the discovery of delicious oils from all over the country. We love Olive Oil!
Jessica & Julien - Montral
This was great! We are much more informed in olive oils - wow! We will definitely choose our oils better now. Big thanks to Anita!
Carol F. - Miami
Had a wonderful time learning about olive oil and how to appreciate it. Thank you for teaching us a healthier way of life.
Brandon & Amanda - Chicago
We really enjoyed our olive oil tasting with Anita and also learned so much. The experience was exceptional - as was the setting!