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.
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.
Last, the extra-virgin olive oil which has been produced is filtered by passing through cotton wool and stored in inox tanks until bottled.
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.
The traditional soap recipe, called “castile”, which uses only olive oil, commonly used in Mediterranean countries, is the basis of the soap we produce.
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”.
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.
Like olive oil, molasses are also kept in chrome tanks.