The silvery-green olive trees that blanket Greece are as rooted in its culture as the stars and sea. According to Greek mythology, Athena planted the first olive tree on the Acropolis, triumphing over Poseidon to become Athens’ patron goddess—forever cementing the evergreen as a sacred symbol of prosperity. In ancient Greece, Olympic victors were crowned with olive branches, while Homer referred to the antioxidant-rich juice as “liquid gold” in his epic poems. Today, Greece remains one of the world’s top olive oil producers, alongside Spain and Italy, with more than 80 percent of its harvest dedicated to high-quality extra virgin olive oil (EVOO).

While olive oil has long been a healthy staple of the longevity-boosting Mediterranean diet, its popularity has surged in the United States recently, fueling a growing curiosity about its origins. As more travelers look to connect with local producers, many are venturing beyond the touristy hot spots. Here’s how to best experience the country’s thriving oleotourism scene.

The main olive oil-producing region on Greece’s mainland, the Peloponnese peninsula, is an ideal starting point for any gourmand’s adventure. Near the Temple of Zeus at Olympia, a new kind of sanctuary is drawing olive oil enthusiasts. Opened in 2020, The Olive Temple offers farm and mill tours, and hands-on classes in pruning, harvesting, and olive oil soap-making.

The Karabelas family, fourth-generation olive growers, also run the neighboring Agriturismo Magna Grecia. Their centuries-old trees—including Olympia’s native tsabidolia variety—​​are organically farmed, but rising temperatures have forced them to adapt. “Climate change is here, and our discussions with our grandparents bear testimony to that,” says Alexis Karabelas, co-owner of The Olive Temple. In 2021, extreme heat wiped out nearly 80 percent of their production. While olive oil remains their main livelihood, tourism has helped sustain their business. “Olive tourism is a significant driver of the local economy,” he says. “It makes us very happy when visitors realize it’s not just our family that works together, but also local families, as they meet 20 to 25 employees during their visit.”

At the southwestern tip of the Peloponnese, Messenia’s golden beaches, scenic trails, and Mycenaean sites have long drawn travelers, but the region’s thriving olive industry is just as renowned. Alongside the world-famous kalamata olives, visitors can learn about the resilient koroneiki variety; these withstand dry conditions and yield high-quality extra virgin olive oil. Harvest season begins in October when the olives are still green, producing a flavorful, antioxidant-rich oil. Evidence of olive oil’s legacy can be seen everywhere, from ancient storage rooms at the Palace of Nestor in Pylos to hotels offering olive oil-focused experiences.

“In Messenia, we say that for a great dinner, we need good friends, old wine, and always fresh extra virgin olive oil,” says Cristina Stribacu, an olive oil sommelier and local producer who leads olive oil tastings at Mandarin Oriental, Costa Navarino. Opened in 2023 overlooking the Bay of Navarino, the hotel replanted 2,700 olive trees alongside half-a-million endemic shrubs on its grounds. During tastings in the Three Admirals Lounge overlooking the Ionian Sea, guests warm shot-sized glasses of oil in their hands to enhance its three defining characteristics: fruitiness, bitterness, and spiciness. The region’s biodiversity—including the nearby Gialova Lagoon, home to over 270 bird species that aid in pest control—has helped Messenia’s olive groves continue to flourish. 

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An hour’s drive from Athens, near the Isthmus of Corinth, travelers can witness the olive oil harvest year-round at Markellos Olive. The family-run mill began offering tours in 2020 and has since welcomed more than 15,000 visitors from 86 countries. Through its virtual olive oil harvesting experience, guests can don a headset and see the process even in the summer months.

“The vast majority of travelers visit Greece outside the production period, so I wanted to offer an experience where visitors could see all the stages of the process,” says Nikolaos Markellos, co-owner of Markellos Olive. Innovation is at the heart of the company’s operation. With climate change impacting production over the past five years, the company is transitioning from the manaki olive variety to the more heat-resistant koroneiki. Plans are also afoot to open a restaurant and a museum. 

Nearly half of all Greek olive oil is produced on Crete, making the nation’s largest island a must-visit for those tracing the delicacy’s history back to Minoan times. “Sea and olive oil are our heritage, fortune, and way of life,” says Aspassia Stavroulaki, owner of Oliving in Crete, which offers tastings in an olive grove near Rethymno. “The mountainous landscape makes it difficult to apply invasive farming methods, so our soil remains rich and healthy. The natural drainage and diverse flora surrounding the trees enrich the oil’s flavors.” Beneath trees ranging from 1,000 to 2,000 years old, visitors learn how olive oil influences local gastronomy, daily life, and familial bonds.

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The verdant Ionian island of Corfu is home to over four million olive trees and a rich but often overlooked olive oil heritage. During the Venetian occupation in the 16th century, Corfu supplied olive oil to the Vatican, and many of its towering, centuries-old trees remain. Many of the island’s olive groves were abandoned until about 15 years ago when pioneering local producers set out to revive its oleoculture.

“Lianolia was an unknown variety until 2010 or, at best, well-known for being the worst in quality EVOO in the world,” says Spyros Dafnis, co-founder of The Governor, one of Corfu’s leading producers. Through innovative processing methods, they earned a world record in 2016 for producing olive oil with the highest concentration of oleocanthal compounds, known for their anti-inflammatory properties. They have since collaborated with U.S. universities on various health studies.

Oleotourism is also central to their mission. Visitors can tour their mill in the village of Agios Matthaios, join guided tastings, and explore ancient olive groves—including their 1,500-year-old tree called “Mitera” (Greek for mother). “These trees are a living symbol,” says Dafnis. “Every harvest, we remember what our grandparents used to say: We are like trees. To grow and thrive, we need strong roots.”

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