This summer we’ve had the privilege of speaking with some of Olive Oil Flights’ local growers around the world.
In today’s blog, we’ll spotlight one of our growers from Messinia in Greece!!
So, instead of writing about her narrative, we’ll let you in on the interview questions we asked and her answers, unedited!
We asked Dimitra 13 questions about herself and her history growing olives for olive oil production. Everything from how her growing passions started to her techniques and grove logistics.
Without further ado, let’s get into Asked & Answered with Dimitra!
1. How did you end up in olive growing? What is the reason that has pushed you toward it as a career?
“Olive growing has always been part of who I am. Both my family and my husband's family have been cultivating olive trees in Messinia for more than five generations. Between us, our families have cared for thousands of olive trees for well over a century, so the olive grove has always been woven into our everyday life.
Although my professional career followed a completely different path in economics, banking, and business, I always felt a strong connection to nature and to the olive grove. It wasn't a sudden decision but rather a return to something that had always been calling me. Eventually, I realized that olive oil wasn't simply a product; it was a way to connect people with our land, our traditions, and our family's story.”
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2. Can you share a bit about your grove, maybe the story about the way it started and/or how it's been kept going?
“Our olive groves have been part of our family history for generations. They have been passed from one generation to the next, together with the knowledge, values and respect that olive cultivation requires. Today, we continue caring for them with the same philosophy: respecting nature, preserving biodiversity and combining traditional wisdom with modern, sustainable practices. For us, the olive grove is much more than farmland—it is our heritage.”
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3. Is olive cultivation something your family passed on to you, or did you drift into it through a different path entirely?
“I actually came from a completely different professional background. I studied finance and business, worked for multinational companies, and later as an economist in local government. However, olive cultivation was always present in my personal life through both my own family and my husband's family. Over time, my business background and my passion for olive oil came together naturally. Today, I combine entrepreneurship with agriculture, creating experiences that allow visitors to discover the culture behind every bottle of olive oil.”
4. What olive varieties do you cultivate, and what's the reason they work so well in your area specifically?
“Our main variety is Koroneiki, which is native to Messinia and considered one of the finest olive varieties in the world for producing extra virgin olive oil. We also cultivate a smaller number of Mavrolia trees, a rare local variety that produces a softer, more delicate oil.
Our region's combination of mild winters, hot summers, sea breezes and limestone-rich soils creates ideal conditions for producing oils with remarkable complexity, freshness and balance.”
5. How does the local climate steer, or change the whole flavor character of olives/their oils?
“Messinia offers a unique microclimate. Plenty of sunshine allows the olives to ripen beautifully, while the cool nights and the sea breeze help preserve their aromas and freshness. This balance gives our oils vibrant green aromas, notes of fresh herbs and tomato leaf, together with the pleasant bitterness and pepperiness that indicate freshness and high quality.”
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6. During the season, what's one choice you make that really changes the final outcome of the oil, or the biggest swing in quality?
“The harvest date is probably the single most important decision. We always prefer harvesting earlier, even if it means producing less oil. Early harvesting preserves the fruit's aromas, antioxidants and polyphenols, resulting in an oil with greater freshness, complexity and nutritional value. Quality always comes before quantity.”
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7. What is the hardest part of being an olive grower? Tell us about a time that has been most difficult to handle or get through.
“The hardest part is accepting that so much depends on nature. No matter how much knowledge or effort you invest, weather conditions can change everything within days. One of our most difficult seasons was when extremely unusual weather significantly reduced production. It reminded us that agriculture teaches patience, resilience, and humility. Every harvest is a new beginning.”
8. What are the most usual misunderstandings people have about olive oil?
“The biggest misconception is that all extra virgin olive oils taste the same. In reality, olive oil is very similar to wine. Variety, terroir, harvest time, and production methods create completely different flavor profiles. Another common misunderstanding is that bitterness and pepperiness are defects, while in fact they are often signs of freshness and high concentrations of healthy phenolic compounds.”
9. If someone could learn just one key thing about the cultivation or production of olive oil, what would you tell them first?
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“I would tell them that there is no shortcut to exceptional olive oil. Every stage matters—from choosing the right variety and caring for the trees, to harvesting at the right moment, transporting the olives carefully, processing them properly in the olive mill, and storing the oil under ideal conditions.
Extra virgin olive oil is the result of hundreds of small decisions made with knowledge, patience and respect for both nature and the fruit. Excellence is never the result of one action, but of consistently following good practices from the tree to the bottle.”
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 |
10. When you're tasting or evaluating an excellent olive oil, what traits do you personally look for?
“As a certified olive oil taster, the first thing I look for is freshness. I want vibrant aromas that remind me of freshly cut grass, tomato leaf, herbs, or green almond. Then I look for harmony: fruitiness balanced with pleasant bitterness and pepperiness. A truly great olive oil tells the story of the place where it was produced and leaves a long, clean and memorable finish.”
11. How would you describe the olive oil community?
“It is a community built on generosity and passion. Olive growers understand that we are all working with nature, facing similar challenges every season. There is strong collaboration, respect for tradition and, at the same time, an increasing willingness to innovate, educate consumers and raise quality standards together.”
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12. What's your favorite recipe or dish to make using olive oil?
“Without a doubt, Gemista (Greek stuffed vegetables). For me, it is the ultimate Greek summer dish. Fresh tomatoes and peppers, filled with rice, aromatic herbs, and generous amounts of extra-virgin olive oil, perfectly express the Mediterranean way of eating.
It is a beautiful combination of seasonal vegetables, herbs, rice and outstanding olive oil, proving that the simplest recipes often become the most memorable. The olive oil isn't just an ingredient—it is the heart of the dish.”
|
 |
13. What is your favorite part of being an olive oil grower?
“Without question, it's sharing the story behind the olive oil. Producing excellent olive oil is deeply rewarding, but seeing someone taste it for the first time and suddenly understand its aromas, flavors, and the work behind every drop is even more fulfilling.
Through The Olive Routes, I have the privilege of welcoming visitors from all over the world and connecting them with our family's heritage, our culture and the people behind every bottle. Watching them leave with a completely different understanding of olive oil is the greatest reward of all.
For me, olive oil is not just what we produce—it is a language through which we share our culture, our hospitality and our love for our land.”
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Dimitra provides our wonderful Greek olives for our oils, so, in honor of her work and yields, let’s look at a recipe showcasing those regional flavors!
Introducing… A Mediterranean Chicken Bake with Tomatoes & Feta
Ingredients/Equipment You’ll Need:
- Digital meat thermometer
- 9 x 13 Pyrex baking dish
- 4 each chicken breasts about 1.5 pounds
- 2 cups grape tomatoes
- 1 each shallot sliced
- 3 cloves garlic minced
- 3 each sprigs of thyme or 1/2 tsp dried thyme
- 1/2 cup feta crumbled
- 2 tbsp greek olive oil
- 2 tbsp italian seasoning
- ½ tsp of salt
- ¼ tsp of pepper
- 2 tbsp of parsley (for garnish)
Now that you’ve got everything, here are the instructions…
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Mix the tomatoes, olive oil, garlic, shallot, thyme, and half of the feta in the bottom of a 9 x 13 Pyrex (glass casserole dish) or something similar.
-
Make room for the chicken breasts and lay them in so that they're in a single layer without touching. Sprinkle with salt and pepper and the Italian or Greek seasoning.
-
Bake at 375 for about 30 minutes or until the internal temperature reaches 165F.
-
Top with remaining feta and bake an additional 3-4 minutes to melt the feta.
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Serve and enjoy!
Asked & Answered with Dimitra
This summer we’ve had the privilege of speaking with some of Olive Oil Flights’ local growers around the world.
In today’s blog, we’ll spotlight one of our growers from Messinia in Greece!!
So, instead of writing about her narrative, we’ll let you in on the interview questions we asked and her answers, unedited!
We asked Dimitra 13 questions about herself and her history growing olives for olive oil production. Everything from how her growing passions started to her techniques and grove logistics.
Without further ado, let’s get into Asked & Answered with Dimitra!
1. How did you end up in olive growing? What is the reason that has pushed you toward it as a career?
“Olive growing has always been part of who I am. Both my family and my husband's family have been cultivating olive trees in Messinia for more than five generations. Between us, our families have cared for thousands of olive trees for well over a century, so the olive grove has always been woven into our everyday life.
Although my professional career followed a completely different path in economics, banking, and business, I always felt a strong connection to nature and to the olive grove. It wasn't a sudden decision but rather a return to something that had always been calling me. Eventually, I realized that olive oil wasn't simply a product; it was a way to connect people with our land, our traditions, and our family's story.”
2. Can you share a bit about your grove, maybe the story about the way it started and/or how it's been kept going?
“Our olive groves have been part of our family history for generations. They have been passed from one generation to the next, together with the knowledge, values and respect that olive cultivation requires. Today, we continue caring for them with the same philosophy: respecting nature, preserving biodiversity and combining traditional wisdom with modern, sustainable practices. For us, the olive grove is much more than farmland—it is our heritage.”
3. Is olive cultivation something your family passed on to you, or did you drift into it through a different path entirely?
“I actually came from a completely different professional background. I studied finance and business, worked for multinational companies, and later as an economist in local government. However, olive cultivation was always present in my personal life through both my own family and my husband's family. Over time, my business background and my passion for olive oil came together naturally. Today, I combine entrepreneurship with agriculture, creating experiences that allow visitors to discover the culture behind every bottle of olive oil.”
4. What olive varieties do you cultivate, and what's the reason they work so well in your area specifically?
“Our main variety is Koroneiki, which is native to Messinia and considered one of the finest olive varieties in the world for producing extra virgin olive oil. We also cultivate a smaller number of Mavrolia trees, a rare local variety that produces a softer, more delicate oil.
Our region's combination of mild winters, hot summers, sea breezes and limestone-rich soils creates ideal conditions for producing oils with remarkable complexity, freshness and balance.”
5. How does the local climate steer, or change the whole flavor character of olives/their oils?
“Messinia offers a unique microclimate. Plenty of sunshine allows the olives to ripen beautifully, while the cool nights and the sea breeze help preserve their aromas and freshness. This balance gives our oils vibrant green aromas, notes of fresh herbs and tomato leaf, together with the pleasant bitterness and pepperiness that indicate freshness and high quality.”
6. During the season, what's one choice you make that really changes the final outcome of the oil, or the biggest swing in quality?
“The harvest date is probably the single most important decision. We always prefer harvesting earlier, even if it means producing less oil. Early harvesting preserves the fruit's aromas, antioxidants and polyphenols, resulting in an oil with greater freshness, complexity and nutritional value. Quality always comes before quantity.”
7. What is the hardest part of being an olive grower? Tell us about a time that has been most difficult to handle or get through.
“The hardest part is accepting that so much depends on nature. No matter how much knowledge or effort you invest, weather conditions can change everything within days. One of our most difficult seasons was when extremely unusual weather significantly reduced production. It reminded us that agriculture teaches patience, resilience, and humility. Every harvest is a new beginning.”
8. What are the most usual misunderstandings people have about olive oil?
“The biggest misconception is that all extra virgin olive oils taste the same. In reality, olive oil is very similar to wine. Variety, terroir, harvest time, and production methods create completely different flavor profiles. Another common misunderstanding is that bitterness and pepperiness are defects, while in fact they are often signs of freshness and high concentrations of healthy phenolic compounds.”
9. If someone could learn just one key thing about the cultivation or production of olive oil, what would you tell them first?
“I would tell them that there is no shortcut to exceptional olive oil. Every stage matters—from choosing the right variety and caring for the trees, to harvesting at the right moment, transporting the olives carefully, processing them properly in the olive mill, and storing the oil under ideal conditions.
Extra virgin olive oil is the result of hundreds of small decisions made with knowledge, patience and respect for both nature and the fruit. Excellence is never the result of one action, but of consistently following good practices from the tree to the bottle.”
10. When you're tasting or evaluating an excellent olive oil, what traits do you personally look for?
“As a certified olive oil taster, the first thing I look for is freshness. I want vibrant aromas that remind me of freshly cut grass, tomato leaf, herbs, or green almond. Then I look for harmony: fruitiness balanced with pleasant bitterness and pepperiness. A truly great olive oil tells the story of the place where it was produced and leaves a long, clean and memorable finish.”
11. How would you describe the olive oil community?
“It is a community built on generosity and passion. Olive growers understand that we are all working with nature, facing similar challenges every season. There is strong collaboration, respect for tradition and, at the same time, an increasing willingness to innovate, educate consumers and raise quality standards together.”
12. What's your favorite recipe or dish to make using olive oil?
“Without a doubt, Gemista (Greek stuffed vegetables). For me, it is the ultimate Greek summer dish. Fresh tomatoes and peppers, filled with rice, aromatic herbs, and generous amounts of extra-virgin olive oil, perfectly express the Mediterranean way of eating.
It is a beautiful combination of seasonal vegetables, herbs, rice and outstanding olive oil, proving that the simplest recipes often become the most memorable. The olive oil isn't just an ingredient—it is the heart of the dish.”
13. What is your favorite part of being an olive oil grower?
“Without question, it's sharing the story behind the olive oil. Producing excellent olive oil is deeply rewarding, but seeing someone taste it for the first time and suddenly understand its aromas, flavors, and the work behind every drop is even more fulfilling.
Through The Olive Routes, I have the privilege of welcoming visitors from all over the world and connecting them with our family's heritage, our culture and the people behind every bottle. Watching them leave with a completely different understanding of olive oil is the greatest reward of all.
For me, olive oil is not just what we produce—it is a language through which we share our culture, our hospitality and our love for our land.”
—----------------
Dimitra provides our wonderful Greek olives for our oils, so, in honor of her work and yields, let’s look at a recipe showcasing those regional flavors!
Introducing… A Mediterranean Chicken Bake with Tomatoes & Feta
Ingredients/Equipment You’ll Need:
Now that you’ve got everything, here are the instructions…
Mix the tomatoes, olive oil, garlic, shallot, thyme, and half of the feta in the bottom of a 9 x 13 Pyrex (glass casserole dish) or something similar.
Make room for the chicken breasts and lay them in so that they're in a single layer without touching. Sprinkle with salt and pepper and the Italian or Greek seasoning.
Bake at 375 for about 30 minutes or until the internal temperature reaches 165F.
Top with remaining feta and bake an additional 3-4 minutes to melt the feta.
Serve and enjoy!