QI’ve always wanted to take part in an olive harvest in Europe. I’d like to stay on a farm or an olive estate, and ideally it would be somewhere that has good rooms and a great restaurant. Where do you suggest?
The main farmhouse and two outbuildings house nine comfy bedrooms, while delicious local dishes, prepared using homegrown ingredients, are served on the terrace. The coast is only six miles away and Agrigento and its impressive ancient Greek Valley of the Temples ruins just 16 miles away.
The price is from £678 per person. This includes flights from Gatwick to Catania, car hire with fully inclusive insurance, three nights’ B&B accommodation and the services of the Kirker Concierge. kirkerholidays.com
There’s a spa and an infinity pool but it’s the food that shines. The modern Turkish menus in Dionysos’ three restaurants make the most of the estate’s organic produce and are created by the owners’ daughter, Didem Senol, a celebrated chef and the proprietor of Istanbul’s Lokanta Maya (lokantamaya.com) and Gram restaurants (grampera.com).
Twice weekly field-to-fork picnic lunches are popular with guests, as are olive tastings; the estate’s extra virgin olive oil is highly regarded. If you want to do more than taste the peppery final product, one week each autumn (18-25 October this year) guests can join the harvest, working alongside local farmers picking and pressing the fruits of the estate’s 1,500 olive trees.
Prices start at £700 per person for seven nights B&B, including flights and the olive harvest experience. olivemagazine.co.uk
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Published in the November 2014 issue of National Geographic Traveller (UK)