Fascinating World of Olive Oil: Liquid Gold of the Mediterranean Diet

This November join our group in Greece as we take a deep dive into the fascinating world of olive oil. Often referred to as "liquid gold," extra virgin olive oil (EVOO) is known for its rich flavor, numerous health benefits, and culinary and cultural traditions in the Mediterranean region. It is clearly the cornerstone of the Mediterranean diet and Greek cuisine. A highlight of this program is immersing yourself in the age-old tradition of olive picking, watching newly harvested olives being milled into high-quality EVOO, and tasting the vibrant flavors of the freshly pressed olive oil. Participants will gain a profound appreciation and knowledge of the history, cultivation, varieties, health benefits, and culinary aspects of olive oil. In addition, we experience first-hand the Mediterranean diet as it is applied in Greece through a couple of cooking classes and the several meals we consume together as a group.

November 15-22, 2025: Athens, Kalamata, & Crete

Overview of the Trip

Athens

Arrive in Athens on the afternoon of Saturday, November 15. Ground transfer to central Athens and accommodations not far away from the Acropolis. Enjoy a simple dinner of gyros and then, for dessert, we will visit the famous loukamides shop near Monastiraki Square for a delectable taste of this traditional Greek sweet. If you prefer, you can opt for “chocolate soup” at a nearby shop.

On Sunday, we will enjoy attending the local branch of the Church of Jesus Christ of Latter-day Saints and interacting with local members. The afternoon will be dedicated to visiting the Acropolis and Acropolis Museum. We will end the day with a delicious Greek meal overlooking the historic Acropolis at the delightful Mistilli restaurant.

Kalamata

On Monday, November 17, we will travel by van to the city of Kalamata in the Peloponnese region of Greece, known for producing some of the finest olive oil in the Mediterranean. In the Kalamata region, you will have some time to enjoy the seaside and we will share an enjoyable evening meal.

Tuesday, November 18, is devoted entirely to learning about olives and olive oil—how it is cultivated, milled, produced, and harvested. You will visit an olive grove and try your hand at picking olives. In addition to olive oil, this region is renowned for its production of Kalamata olives, a delicious table olive. You will see how Kalamata olives are produced.

On Wednesday, November 19, we will have a cooking class before we get in the van for the 2 1/2 hour drive to Athens airport and then our evening flight to Chania, Crete. Before leaving for the airport, you can buy freshly harvested and produced EVOO for carrying back home if you like.

Chania, Crete

Chania is a lovely Cretan city famous for its beautiful sea-front shopping and dining, and known for its iconic and scenic lighthouse. On Thursday, November 20, we will take a day trip to Balos to participate in a local family’s harvest of their olive oil crop. They will teach us more about olive oil cultivation and production, and show us the traditional way of harvesting olives. The family will provide us with a cooking class to conclude our immersive experience in Greece. We will also go to a local mill and watch up-close how olives are milled into olive oil. The highlight of the day will be tasting the freshly milled and pressed extra virgin olive oil (EVOO). You will be given a bottle of the olive oil that we picked today with the family to carry home.

Friday November 21 will consist of a visit to what many Cretans (including scientists) claim as the oldest olive tree in the world. Then we drive to Falassarna Beach, one of the best beaches in Crete, for a photo stop so you can enjoy its clear turquoise waters and wide sandy shores. Lunch will likely be in the city of Balos on the return to Chania at a local restaurant. We will enjoy a nice evening meal together on our last evening in Crete, and hopefully some time for shopping and enjoying the pretty city of Chania.

Athens

On Saturday November 22 we catch our flight back to Athens. Time for shopping, resting, or relaxing, and we culminate the trip with a return trip to Mistilli for our farewell dinner.

Sunday November 23 will be departures back to the USA so you can be home in time for Thanksgiving week.

Reach out and let us know your interest in this trip, and let's journey together!

Boutique Experience: Limited Group Size 8-14 People

Our small group trips, comprising up to only 14 participants, provide a unique opportunity to explore the Mediterranean diet and way of life like never before. With a small group size, we can partake in specialized experiences tailored just for our group. This intimate setting not only fosters deeper connections with locals and among participants, but also enhances the overall quality of each experience. Whether enjoying delicious meals together or discovering hidden gems in our travel locations, our programs ensure a comfortable and memorable journey together that outshines the conventional tour experience. Join us to savor the richness of local culture and cuisine in an atmosphere that larger groups simply can't achieve.