The sequence of activities might change, subject to weather and availability of produce.

Day 1
6:45 pm Pick up from hotel.
7:00 pm Orientation and drinks at Aglaia's house, followed by welcome buffet dinner with the group and a few Kea residents and visiting friends.

Day 2
9:15 am Pick up from hotel.
9:30 am Introduction to our olive pickers.
10:00 am Take part in the olive picking OR participate in the cooking class: preparing stuffed vegetables (eggplants, tomatoes, peppers), and parchment-wrapped roasted lamb or kid, with lemons, garlic, herbs, and olives.
12:30 pm Greek white wine tasting conducted, if possible, by Alexandros Megapanos, a French-educated wine producer (www.megapanos.gr).
1:30 pm Long Mediterranean lunch alfresco with dishes prepared in class. After lunch, program participants who wish may opt to stay on the property and help our olive pickers.
5:00 pm Pick up from hotel.
5:15 pm Scenic walk through the Hora, to the ancient 'smiling' lion.
7:00 pm Dinner at Magazes, in the Port, where Stephanos Alexandrou--the owner and fish-expert—will demonstrate and talk about some of the local fish, whatever is available.

Day 3
9:15 am Pick up from hotel.
9:30 am Take part in the olive picking OR participate in the cooking class: cracking and peeling almonds from our trees to make amygdalota, the traditional flour-less almond cookies of the Cyclades; also marinating green olives, and making salads of blanched greens and/or roasted vegetables.
12:30 pm A tasting of cheeses from the islands and other parts of Greece, served with salads and homemade breads for lunch, along with a tasting of Greek red wines.
1:30 pm Return to hotel for a brief rest.
4:15 pm Pick up from hotel, and drive to Stavroudaki, the starting point for the Karthaea archaeological site --a 30-minute hike along the ancient trail to the wonderful temples by the sea (wear hiking shoes; bring your bathing suit, and sweater, your map, and flashlight!).
6:30 pm Drinks and meze at Stavroudaki.

Day 4
9:15 am Pick up from hotel.
9:30 am Olive pressing begins.
10:00 am Cooking class: making traditional breads, plain and stuffed, sweet and savory.
12:30 pm Olive oil tasting, followed by lunch with charcoal grilled fish wrapped in fig leaves, our breads and salads, drizzled with just pressed olive oil;
Afternoon free for napping or swimming OR participants who wish may opt to stay on the property and help with the olive pressing (until 6:00 pm).
Evening free to explore the island’s taverns (list has been provided).

Day 5
9:15 am Pick up from hotel --if you plan to leave in the afternoon, bring your luggage over.
9:30 am Cooking class with Stamatia and Ela, phyllo dough experts: rolling phyllo pastry and making pites (pies)--crunchy cheese pie, spinach and garden herb pie, etc. Filleting and marinating fresh sardines or anchovies.
12:30 pm Farewell lunch with dishes prepared in class. For dessert, a tasting of traditional yogurts with Greek honeys from various flowers, paired with sweet wines and Aglaia’s lemon liqueur.

Late afternoon, or next day, transportation to the ferry to Lavrio and Athens.