The First Pressing
Walk the grove, watch the press run at the working stone mill, then taste the oil — with the 2,600-year Klazomenai story along the way.
You arrive in the late morning, once the light has lifted off the water and the day has settled. There is no schedule pinned to the wall, only the rhythm of the place and a host who has cleared the afternoon for you.
What follows is the part we cannot price: the second pour, the conversation that runs long, the detail you did not know to ask for. It is why we keep the group small, and why we go ourselves before we ever send a guest.
- 01A walk in the grove
Why the early, green harvest matters — told among the trees.
- 02Pressing at the mill
Watch the olive become oil, start to finish, at the working stone mill.
- 03Tasting & a farm table
A guided tasting, then a lunch with the oil at its centre — and the 2,600-year Klazomenai story.