Step into a family-run olive oil mill where the story of Crete is still written in olive trees and stone presses. Walk through nearby olive groves, visit the production facilities, and discover how local olives travel from harvest to bottle through methods shaped by generations of experience—because around here, people trusted olive oil long before supermarkets started putting gold labels on everything. The experience concludes with a guided olive oil tasting, where you will learn how to recognize quality through aroma, texture, bitterness, and the peppery finish that proper extra virgin olive oil should leave behind. A simple product on the table, perhaps—but in Crete, it has always been something far more serious.

You will visit one of three exceptional wineries: Lyrarakis, Titakis, or Stylianou. Each winery is family-run, internationally awarded, and deeply respected for preserving Crete’s indigenous grape varieties at a time when much of the wine world prefers to play it safe. The selected winery depends on availability for the specific day of your tour. Upon arrival, you will be guided through the winery facilities by the winemaker or winery team, learning about local grape varieties, vineyard traditions, and the journey from grape to bottle. The experience concludes with a tasting of carefully selected wines, where the aromas, minerality, and character of the Cretan land reveal themselves properly—without hurry, and certainly without tiny supermarket-style “samples pretending to be tastings.”

The experience concludes at Peteinos Alaniaris, a traditional Cretan restaurant carefully chosen as part of our famous Olive Oil & Wine Tour. After a day of tastings and local discoveries, guests gather around a proper village table to enjoy authentic Cretan dishes prepared with fresh local ingredients, extra virgin olive oil, and recipes rooted deeply in the island’s culinary traditions. It is the kind of place that fits this journey naturally—honest food, local wine, warm hospitality, and no unnecessary theatrics. Just the old Cretan way of eating well, speaking loudly, and leaving the table slightly fuller than originally planned.