Join us this November in the Peloponnese for an authentic olive harvest experience.
Pick olives from ancient trees, learn how olive oil is made, cook traditional Greek meals, visit ancient Sparta, and make your own olive oil soap.
Stay close to nature, share meals and stories, and connect with a like-minded community in a meaningful way.
5 nights 6 days
athens
Spend five days on a regenerative farm in the heart of the Peloponnese and take part in one of Greece’s oldest living traditions — the olive harvest. This retreat invites you to slow down and reconnect with nature, food, and community.
You’ll participate in the harvest, picking olives from 2,000-year-old trees and watching the oil extraction process at a local press. You’ll taste olive oil at its freshest — vibrant, peppery, alive — and learn how to judge quality like a pro.
In a hands-on culinary workshop, you’ll learn how to cook Greek farm-to-table dishes using ingredients from the land and extra virgin olive oil. Make your own phyllo from scratch and craft a traditional spanakopita (spinach pie).
You’ll also explore the ancient city of Sparta and the Olive Oil Museum with a guided tour that brings history to life.
Take good care of yourself, too: enjoy olive oil massages and make your own soap using herbs from the garden. Stay in eco-friendly houses surrounded by nature, sharing organic meals and stories with like-minded guests.
This retreat isn’t staged — it’s real farm life. Rooted in sustainability, it offers a rare and honest glimpse into the land, culture, and people behind one of the world’s most sacred ingredients.
Join us this November in the Peloponnese for an authentic olive harvest experience.
Pick olives from ancient trees, learn how olive oil is made, cook traditional Greek meals, visit ancient Sparta, and make your own olive oil soap.
Stay close to nature, share meals and stories, and connect with a like-minded community in a meaningful way.
Solo travel - single room - private bathroom – €
Solo travel - single room - private bathroom – €
Solo travel - single room - private bathroom – €
Solo travel - single room - private bathroom – €
Eumelia a leader in the field of Premium Extra Virgin Olive Oil and Oleotourism & Agrotourism brings this unique experience.
A unique regenerative agritourism & ecotourism farm that hosts tours on olive oil, wine and gastronomy. Multi-awarded for hotel design, product design, sustainability and eco-consciousness and culinary experience. It has been featured in hundreds of international media outlets like NYT, The Guardian, Condé Nast Traveler, National Geographic Traveller, Travel & Leisure Magazine, Wine Enthusiast, Food & Wine Magazine.
Frangiskos Karelas is Eumelia’s visionary, MA in International Relations & Crisis Management (SAIS) Johns Hopkins University. After working for the European Parliament, the Council of Europe & UNHCR he returned to the land of his great-grandfather to create Eumelia regenerative farm. He has a Permaculture Diploma with more than 20 years of experience in sustainability, agritourism & ecotourism and has trained and inspired thousands of people from around the world. Certified Olive Oil & Olive Sommelier Kalamata Olive Oil Taste Laboratory T.E.I. Peloponnese. Speaks English, Italian, French, Greek
Marilena Karadima left Athens and office work to ground herself in farm life, healthy living and conscious cooking. She is the main chef in Eumelia and leads the farm to table cooking classes and olive oil and wine tastings. Certified Wine Sommelier WSET Diploma (Level 3), Certified Olive Oil & Olive Sommelier Kalamata Olive Oil Taste Laboratory T.E.I. Peloponnese. Speaks English, French, Greek."
