A very good article about an agrotourism /culinary tourism venture near Ancient Olympia that features their own multi award winning extra virgin olive oil, The Olive Temple.

Introducing the new "Center of Excellence for Health and Wellness, established in Rethymno...to raise the awareness of the international and local community regarding the significant benefits of the Cretan diet for the improvement of health," this article also includes many intriguing references to products and sites in Rethymno, Crete that will interest gastronomic tourists.

This article about olive oil tourism in Greece provides three examples of businesses focused on this type of agrotourism and food tourism, which is becoming more popular and easier to find.

Suggestions for restaurants culinary tourists--or anyone hungry--might enjoy in Athens.

This article combines news about a World Olive Day event with information about olive oil tourism in Crete--tourism linked to archaeology, history, the diet, museums, factories, tastings, trees, and more. While the event was not designed for tourists, the report provides an overview of the wealth of olive oil tourism choices on the island.

Two educated Greek women turned their back on professional careers to return to family olive groves and pursue the olive oil business and agrotourism in Crete. They welcome international visitors to learn from their experience.

"Celebrity chef and writer Diane Kochilas introduces us to a tradition that involves much more than recipes."

"Fall is an ideal time to visit Greece to enjoy all the country has to offer," since it's less crowded, the temperature is perfect, and visitors can watch or join the olive harvest, explore olive and wine routes, taste olive oil and wine, hike, explore, and visit archaeological sites and museums.

The wonderful video linked in this article, with its poetic narration and beautifully varied cinematography, captures the elements of Greece that go beyond the incredible beaches and fascinating archaeological sites to the country's varied year-round offerings, such as the olive and grape harvests and the continuing tradition of eating and dancing together.

This starts with a nice quick overview of “the roots of Greek cuisine” in seasonal produce used in home kitchens. Next to that are links to different regions in Greece for more detail about foods and wines traditionally common in each one, the way the area’s history affected its gastronomy, and “culinary highlights” for each area: a few restaurants, shops, bakeries, delis, olive mills, or other sites culinary tourists might want to visit. Some of the links may be old, and this is by no means exhaustive, but it’s a wonderful overview. (Note: Kremezi uses “DOC” instead of PDO for Protected Designation of Origin olive oil and cheese.)

This is a very nice short BBC video focused on agrotourism and culinary tourism, featuring the traditional Dounias Taverna, which uses its own fresh produce, Biolea, which produces organic olive oil in a traditional stone mill in Astrikas, the ancient Vouves olive tree, and Zoe Nowak discussing her interest in setting up an alternative tourism center in her native Crete in 2013, during the Greek economic crisis.

This overview from the Alternative Greece website is another good starting point for potential culinary tourists in Greece. Of course, its list of producers is too short, but it does include Anoskeli and Gaea, producers of excellent, award-winning extra virgin olive oil.

This provides a very brief overview of many local specialties that can be found in various parts of Greece; it can be used as an introduction, to help decide what to learn more about. Hyperlinks provide more information about different locations and products.

This is a general discussion of a popular agrotourism activity in Greece that can give you an idea of what it might involve.

This is the best very brief general overview I've seen of the benefits of agrotourism for rural economies and people, for example helping to preserve traditional customs and ways of life. It’s part of a broader alternative tourism website focused on Greece.

A brief overview of its title subject, with links to some agrotourism farms in various parts of Greece.

This is the online, downloadable version of the beautifully illustrated Agrotourism Guide for Crete, which discusses forests, mountains, caves, waterfalls, wetlands, flora, fauna, canyons, hikes, ecological organizations and museums, monumental trees including ancient olive trees, and opportunities to participate in traditional cooking, harvesting, and agricultural production activities.

A good article about this Greek American’s personal experience as part of an agrotourism venture on a farm, with a brief overview of agrotourism in Greece and links to a few favorite agrotourism spots. (December 19, 2016)

Rather than focusing on Santorini's incredible beaches and views, this article offers suggestions for those interested in the fine food and drink of the island--not only where to eat and drink, but also what to try. For many more details about all aspects of Santorini, see also Exploring Greece. (August 4, 2017)

Lovely scenery and an updated, hygienic version of a traditional stone mill and olive press make Biolea a popular agrotourism destination in Crete, Greece. (June 15, 2017)

"A guide on how to explore some eating spots that are representative of Greek food in Athens," especially central Athens, by "a Greek-American Registered Dietitian Nutritionist and Food Writer who loves to cook, was raised on the Mediterranean Diet and lives the Med lifestyle." (May 11, 2017)

An overview with brief descriptions and photos of 15 wineries and related museums on the island on Exploring Greece, an amazingly detailed website for tourists. (February 17, 2017)

"Andrew Jefford visits the high-altitude vineyards of Crete and finds an ancient wine culture in renaissance." (March 14, 2016)

A hands-on account of the most don’t-miss experience in the Greek countryside. (November 20, 2016)

"The mill, discovered during the construction of a local road, was in use from the 2nd to the 6th centuries AD." (September 12, 2016)

Culinary tourism can provide “ideas and inspiration for great taste and good health, along with a greater understanding of life in a place other than our home.” (June 21, 2016)

Although the article doesn’t usually mention it, many of these are made with olive oil.  (June 18, 2016) 

Earth Science Picture of the Day: possibly the oldest olive tree in the world, in Vouves, Crete. (July 7, 2016)

The Association of Cretan Olive Municipalities and the International Olive Council are offering free copies of two educational books about olive oil to the children of tourists who visit Crete, Greece. (May 26, 2016)

Visitors to scenic northwestern Crete can see a traditional stone mill, one of the world’s oldest olive trees, a modern olive oil factory, and a botanical park and restaurant. (August 11, 2015)

The personal, local, small-scale touch of hard-working Cretan families offers hope that visitors to Crete can gradually be persuaded to enjoy a traditional Cretan diet. (February 25, 2015)

Yes, there is junk food on Crete, but this is still one of the best places in the world to immerse oneself in the Mediterranean diet and lifestyle. (March 18, 2015)

This article by Nancy Harmon Jenkins is the best culinary tourism article about Crete that I’ve ever read. (July 19, 2010)

By Susanna Hoffman, this is the most interesting food history article I’ve seen. (July 19, 2010) 

This brief overview (with many hyperlinks) surveys a small fraction of the distinctive dishes of Crete and mentions the most common Cretan food products and the medical significance of the Cretan diet.

This short article from the Greek National Tourism Organization provides an overview of the common elements that go into Greek cuisine.

This is interesting because it begins with olive oil, half of the recommendations are for traditional Cretan foods, and it includes an explanation of each choice.

The interesting story of a young Greek American who came to Crete to oversee her family's village winery, and never left. Instead, she succeeded, expanded, and welcomed visitors.