Panel Tasting: Melas Epidauros Olive Oil Domain (For groups over 10 pax)

The Melas-Epidavros Olive Oil Domain was founded in 1994 by Evangelos Melas, son of a third-generation olive oil producer, an organic farmer with deep knowledge and extensive experience in olive oil production. The initial facilities were located in Lygourio, near Epidavros, in the Argolida prefecture of the Peloponnese.

Among the estate’s first products was the extra virgin olive oil of the “Manaki” variety, a Protected Designation of Origin PDO “Ligourio Asklepios” of the Argolid prefecture since 1996, known for its unique quality characteristics and flavor.

In 2008, new modern facilities were established at the current location, including an olive press exclusively for organic olive oil and a second line for conventional olive pressing, with vertical production and total quality control.

Step into the Olive Trees Bio Garden and embark on a sensory journey through olive oil production. An immersive 6-minute video presentation sets the stage for the experience.

Enter the state-of-the-art crushing factory, where the stages of crafting both organic olive oil and the P.D.O. Ligourio Asklepieion extra virgin olive oil from the “Manaki” variety are explained in full. The laboratory visit reveals rigorous quality control measures, product classification, and storage in stainless steel tanks.

Olive Mill Tour and Olive Oil Tasting

• Professional Panel Tasting: Participate in a systematic olive oil evaluation using the official panel tasting methodology — assessing colour, clarity, aroma, and flavour defects and positives
• Olive Oil Classification: Learn to distinguish between extra virgin, virgin, and ordinary olive oil through blind tasting and how international olive oil quality standards work
• Expert Guidance: Receive instruction from certified olive oil tasters and leave with the skills to evaluate olive oil quality for the rest of your life

In the specially designed Panel Tasting Room near Epidavros, guests learn professional olive oil tasting techniques while sampling two distinct varieties of fresh olive oil. Local delicacies — oil bread with tomatoes, cucumbers, and feta, plus cheese or spinach pies — accompany the tasting session.