The olive harvest on Crete

October 09, 2005|By MAGGIE BARNETT

Savor simple Cretan cuisine and sip local spirits on organic culinary tours of the Greek island of Crete.

The six-day tours, which start Dec. 6 and Jan. 9, coincide with the olive harvest season. The tours are for travelers "who really want to meet the people of Crete and learn about olive oil," said tour organizer Nikki Rose. "There's a warmth to the community coming together for the harvest that you wouldn't find during the tourist season."

The groups will travel through west-central Crete to ancient sites, organic olive farms and the kitchens of local chefs for demonstrations and tastings. Accommodations are in villages or on farms.

Cost: $1,600 per person, double occupancy ($200 single surcharge), including accommodations, meals, demonstrations, excursions and airport transfers to and from Heraklion Airport, Crete. International airfare is not included.

For more information: Crete's Culinary Seminars, San Francisco: 415-835-9923, cookingin

Maggie Barnett writes for the Los Angeles Times.

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