Our Products

When we began, the idea was to produce enough for the use of the farm and to give away to friends. However, in time, the amount of products increased and as the products began to receive praise and demand rose, the nature of our activities have slowly begun to acquire a commercial identity. Even so, our intention has always been to keep producing with traditional techniques and a workshop understanding. Among all our products only wine is not commercially available, as it is fairly new to us and we need more experience and more investment, it is served only to our guests.

Olives & Oil
Olive oil is produced at Knidia by following the "old method". The pressing workshop was established by first restoring a 100 year old Greek stone building and by bringing together the necessary equipment from old olive mills.
Hand picked and pressed on the same day
In the first step of production, not fully ripe olives are hand picked and brought to the press on the same day to be ground. It is very important for the olives to be ground on the same day they are picked in order to preserve their flavour and health characteristics.
Stone wheels
The picked olives are first washed and separated from their leaves and then transfered into the stone wheels to be ground. Our wheel of two big granite stones is powered by a diesel motor from the 40’s.
The ground olives are then spread into the specially made coconut fibre sacks. The sacks are then stacked up on top of each other inside the press. The press, which dates back to 1957, is still worked by hand. As a result of the pressure applied inside the press, olive oil is extracted in its natural form.
Extra-virgin olive oil
The extracted oil is never subject to any water or heating processes, we especially avoid heat - it causes the loss of some natural characteristics of the oil, so the oil produced is truly extra-virgin olive oil.
Last, the extra-virgin olive oil which has been produced is filtered by passing through cotton wool and stored in inox tanks until bottled.
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Grapes & Wine
Grapes and wine making were a source of livelihood and a pursuit identified with Knidos in the old days. The area was exporting wine to many parts of the world back then, but has unfortunately lost this tradition today.
Revive wine culture

Our intention is both to be able to revive this tradition and to be able to experience this special pursuit, even if we’re only amateurs.
The variety of grapes we grow for Wine making are from spain, France and also local.
The vintage, when the fruits are collected is celebrated by a festival with the participation of our guests.
100% Handmade
Our wine production methods, such as separation of grapes from stalks, grinding and pressing etc… are all realised 100% by hand.
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The main ingredient of the soap we produce is olive oil which is known for its healing and nutritional effects on the skin.
The traditional soap recipe, called “castile”, which uses only olive oil, commonly used in Mediterranean countries, is the basis of the soap we produce.
Only natural Ingredients
During production, there are no chemicals added. Essential oils like lavender, mint and cinnamon are used to obtain aromatic scents while natural ingredients like paprika, tea, oregano, rosemary and safflower are used to obtain colour and texture.
100% Handmade
As in all of our production, soap is also produced with manual techniques.
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Carob (St.John's bread) is a fruit which has not been fully appreciated both in terms flavour and usefulness.
While carob molasses were known and made by local village women in Datça in the old days, today this tradition has faded away and the locals have started cutting down carob trees, saying that “it is of no use”.
Power fruit
We decided to restart the carob molasses production, to bring back the tradition and to make use of this powerful fruit.
Carob contains A, B1, B2 and D vitamins together with magnesium, calcium and potassium, making it a excellent for respiratory system problems and osteoporosis.
The production of molasses is an intensive process, it is produced by natural methods and manpower.

The carobs are crushed under a granite mill which works with human power. The carob paste is then placed in barrels together with water and kept for one or two days to allow its essence to penetrate into the water.
Nothing but Carob
When this process is complete, the carob paste is removed from the water. In order for the remaining water to reach the proper thickness it is boiled on wood fire for six to eight hours in steel boilers. No sugar or any other substance are added in the carob molasses production.
Like olive oil, molasses are also kept in chrome tanks.
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