Greece--Day 6

Ada swimming with Mama (Photo by B. Knott)

We sure enjoyed the pool at the villa. On this day, Miss Ada started learning about jumping in the pool and making splashes with her feet and hands. She laughed and laughed which tickled all of us. Miss J proved to have the quietest arms with the front crawl and also the one who could swim the longest underwater. Miss K proved to be able to improve her strokes the fastest. She was also the one who practiced what she was learning.

We also learned how to do a few rescues safely. . .we talked about always using equipment; but at this pool there was none. No pole or kick board was in sight.

Breakfast was yogurt for those that liked or could tolerate it. (For two of us, cow dairy upsets our stomachs.) There was honey for the toast or the yogurt, cherries and watermelon. Half of us went to the beach while the other half of us went to tour the Eggares Olive Press Museum which was a 20 minute car ride from our villa.

Picking the olives--note the rake used to enhance the picking speed

It was interesting to listen to the history of how olive oil was made. At harvest, the entire family worked. Kids used "rakes" to pick the olives which the picker placed in baskets. The baskets were carried to the press area where the olives were crushed. We saw two different presses. The first, two to three men pushed the rock around the stone surface. They moved the rock clockwise and then counter clockwise until the olives were crushed.

First method of pressing olives

Later, they moved to a second type of press where a donkey was used to power the handle. Interestingly, some pits are always left in during the crushing stage because the pits give a better flavor to the oil. Once the olives were in a paste, this paste was placed between goat hair mats. Goat hair was used because it didn't absorb the oil.

Second method of pressing olives. Storage jars lower left.

To capture the oil from the mats, they placed the mats in a tub and poured hot water on the mats. The oil rose to the surface and workers ladeled it into storage containers. I was surprised to learn that "real" olive oil isn't in plastic containers. Good olive oil should be in glass or tin. Olive oil stored away from high temperatures and air can age three to four years easily. Cold pressed olive oil is a technique used only in the factories. 

We sampled a lot of flavored oil like: basil, garlic, chocolate, pepper, lemon, truffle, and curry. The flavor is infused after the oil has been made. We sampled a variety of olive oil pastes. Of course, we sampled olives! We also sampled some olive oil cake that was light, moist and delicious as well as some marmalade that contained no olive oil. Some slices of olive oil cake and containers of olive oil came home with us. 

Horse hair mats used to collect olive oil (Photo By N. Knott)

After the olive oil excursion, we joined the group at the beach. They had picked/rented four chairs and two bean bag chairs close to the street. The grass umbrellas were terrific sun shades and the lounge chairs were comfy. Miss K and Miss J, James, and I went into the water to join the rest of the group. I thought it was cold; but, I still enjoyed holding Miss Ada in the water. Once Miss Ada became accustomed to the temperature, she was all over swimming with Miss K.

The chair set up at the beach. Note the coffee. A staff person takes
your order and then returns with your request. (Photo by N. Knott)

Of course, there was playing in the sand. Being in the shade, the sand wasn't hot although the temperature was in the upper 90s. It was nice to be able to sit in the sand!

Playing in the sand (Photo by A. Callahan)

After the swimming, we ordered lunch. The actual restaurant was across the street. A waiter was close by to take orders. He also delivered your order. He spent his entire shift on his feet moving from group to group taking and delivering orders.

Miss J ordered lemonade, and Miss K ordered Fanta for drinks. There were a number of chicken skewers ordered with a side of fries. I enjoyed a club sandwich with fries. The potatoes were grown on Naxos. After lunch some of the family went back in the water.

The beautiful Agean Sea (Photo By B. Knott)

While Bob was paying the bill, his leg gave way. He slipped and scraped his knee. Amanda alerted our driver (James) that it was time for half of us to return to the villa. Miss Ada, Bob, James, Nicole's partner, and I took the first wave home. We relaxed at home waiting for wave two of the family to arrive. After a few days, Bob's shin healed. 

What the beach really looked like (Photo by B. Knott)

Miss K, Miss J, Bob, and I took a dip in the pool just as Amanda, James, and Nicole were leaving for their wine tasting experience and tour at St. Annas. While we did spend a good part of the day at the beach, we still had room in our schedules for more pool time!

Bell at St. Anna's (Photo By J. Callahan) 

After the girls had their fun in the pool it was time for dinner. We ate hot dogs cooked on the grill and potato chips seasoned with oregano. There were vegetables to eat too. Miss Ada was tired after her day so she had her dinner early and went to bed early. At dinner, Bob brought up news about the Titan sub. Miss J was intrigued and wanted to read the story for herself.

Waiting for the wine tasting to begin (Photo By J. Callahan)

After letting dinner settle in our bellies, the girls made room for dessert. they each ate a slice of olive oil cake from our visit to Eggares Olive Press Museum. Then Amanda, James, and Nicole returned from St. Annas bringing back wine. They enjoyed their experience. They had appetizers with their wine selection. 

Olive oil cake (Photo B. Knott)

It was a good day filled with adventure and fun. (Note: Miss K wrote this post and I edited it. I appreciate her helping me recount our trip accurately!)