The Olive Harvest at Ktima Lemonies: An Autumn Tradition
As a guest at Ktima Lemonies, you’ll taste this special oil in your meals—on fresh bread, in salads, and in traditional Andros recipes. It’s not just a seasonal flavor—it’s a connection to the land, the people, and the stories of fall on the island.
As the warm days of October give way to the cooler air of November, the olive harvest begins at Ktima Lemonies. It’s one of the most meaningful times of the year, when family, friends, and neighbors come together to carry on a tradition that’s been alive for generations.
Each morning, the work starts early under soft autumn light. The olive trees, with their silver-green leaves, shimmer in the breeze as people handpick the fruit or use small rakes to shake them onto nets below. The air is fresh and earthy, filled with the quiet sounds of fall and the scent of olives.
Right after picking, the olives are taken to a nearby press. To keep the flavor at its best, they’re pressed the same day—washed, crushed, and cold-pressed to produce extra virgin olive oil. The first taste is always something special: green, peppery, and full of life. Ktima Lemonies’ oil is known for its top quality, with an impressively low acidity of just 0.3.
On the island of Andros, October and November have always been harvest months. The land is rich, the climate mild—perfect for growing olives. For centuries, people here have used olive oil not just in food, but also in trade, medicine, and rituals. While the process is more modern now, the heart of it hasn’t changed.
