Natural Olive Oil soap
Making hand-made soap
Olive Oil Night Cream
Olive Oil Soaps process_edited
How to make olive oil soap
Olive oil soap
Pure olive oil soap
George’s family run a local agricultural business that produces olive oil and hand-made cosmetics. They will teach their guests the methods for olive oil extraction, and take them through a hands-on tutorial on producing hand-made soaps, ointments, creams and cosmetics for body cleansing and therapeutic purposes
WHAT you will LEARN:
Local agricultural methods for olive harvesting & olive oil extraction
How to produce hand-made soaps and cosmetics using olive oil
How to employ olive oil soaps and creams in body cleansing and treatments
George –Corfu, hand-made olive oil soaps, cosmetics & ointments
Itinerary: how we'll spend the day and what we'll do together
Producing olive oil soap & cosmeticsBased on George’s extensive practical expertise in their agro family business, the guests will learn the local practices for olive harvesting and olive oil extraction. They will then acquire hands-on experience on how to employ pure olive oil and other natural materials in order to produce natural hand-made soap, ointments, creams and cosmetics that are free from artificial substances and can be used for either body and face cleansing or for therapeutic treatments
Place of ORIGIN: Corfu
LIVES in: Gardelades, Corfu
LOVES: agricultural work and living, hand-crafts, producing local agricultural products, cooking authentic local recipes
Has TRAVELLED to: many places in Greece
Personal TRAITS: very friendly and hospitable, with total commitment and love towards their lifestyle and traditions. His family love looking after their guests and helping them feel at home
George Anthis is your Host
George is heading a local agricultural family business involved in olive harvesting, olive oil extraction, and production of hand-made soap and cosmetics. They descend from a long family tradition, and practice authentic local techniques and methods that have been preserved over many decades
Place: Gardelades village, Corfu (near Paleokastritsa)
Meeting Point: main Gardelades square
Duration: 3 hours
Price: 40 euros per person (all materials are included)
Availability: throughout the year
Group size: 5 persons min, 15 persons max
What’s SPECIAL about this experience: George’s family have extensive experience in olive oil and soap production, which spans over many years. They are committed to their agricultural traditions and crafts, and really love what they are doing
Gardelades, Corfu - Where the Experience will take place
What wikipedia says
Corfu (Kérkyra) is a Greek island in the Ionian Sea. It is the second largest of the Ionian Islands and, including its small satellite islands, forms the northwesternmost part of Greece. The island is part of the Corfu regional unit, and is administered as a single municipality, which also includes the smaller islands of Ereikoussa, Mathraki and Othonoi. The municipality has an area of 610.936 km2, the island proper 592.877 km2. The principal city of the island and seat of the municipality (pop. 32,095) is also named Corfu. Corfu is home to the Ionian University.
The island is bound up with the history of Greece from the beginnings of Greek mythology. Its history is full of battles and conquests. Castles punctuating strategic locations across the island are a legacy of these struggles. Two of these castles enclose its capital, which is the only city in Greece to be surrounded in such a way. As a result, Corfu's capital has been officially declared a Kastropolis ("castle city") by the Greek government. From medieval times and into the 17th century, the island, having successfully repulsed the Ottomans during several sieges, was recognised as a bulwark of the European States against the Ottoman Empire and became one of the most fortified places in Europe. The fortifications of the island were used by the Venetians to defend against Ottoman intrusion into the Adriatic. Corfu eventually fell under British rule following the Napoleonic Wars. Corfu was eventually ceded by the British Empire along with the remaining islands of the United States of the Ionian Islands, and unification with modern Greece was concluded in 1864 under the Treaty of London.
In 2007, the city's old quarter was added to the UNESCO World Heritage List.
The city of Corfu stands on the broad part of a peninsula, whose termination in the Venetian citadel is cut off from it by an artificial fosse formed in a natural gully, with a seawater moat at the bottom, that now serves as a marina and is called the Contrafossa. The old town, having grown within fortifications, where every metre of ground was precious, is a labyrinth of narrow streets paved with cobblestones, sometimes tortuous but colourful and clean. These streets are known as kantoúnia and the older amongst them sometimes follow the gentle irregularities of the ground; while many are too narrow for vehicular traffic. A promenade rises by the seashore towards the bay of Garitsa together with an esplanade between the city and the citadel known as Spianada with the Liston (it) arcade to its west side, where restaurants and bistros abound
Worth visiting places of interest include: the Kerkyra old town, Palaio Frourio, Neo Frourio, Ano and Kato Plateia and the music pavilion, Palaia Anaktora and its gardens, Pontikonisi, The Achilleion, Kaiser's Bridge, numerous Museums and libraries, Patron Saint Spyridon, Teatro di San Giacomo, Municipal Theatre of Corfu.
Corfu is mostly planted with olive groves and vineyards and has been producing olive oil and wine since antiquity. The main wine grape varietals found in Corfu are the indigenous white Kakotrýgēs and red Petrokóritho, the Cefalonian white Robóla, the Aegean Moscháto (white muscat), the Achaean Mavrodáphnē and others. Modern times have seen the introduction of specialist cultivation supported by the mild climate, like the kumquat and bergamot oranges, which are extensively used in making spoon sweets and liqueurs.
Local culinary specialties include sofrito (a veal rump roast of Venetian origin), pastitsáda (bucatini pasta served with diced veal cooked in a tomato sauce), bourdétto (cod cooked in a peppery sauce), mándoles (caramelized almonds), pastéli (honey bars made with sesame, almonds or pistacchios), mandoláto (a "pastéli" made of crushed almonds, sugar, honey and vanilla), and tzitzibíra, the local ginger beer, a remnant of the British era.