AgrotESC2022 - reflections... by NGO K.A.NE.

AgrotESC

PREPARED BY :

KANE

Salaminos 8

PC 24100, Greece

Kalamata

BOOKLET

VOLUNTEERING TEAMPROJECT

Table of Contents Presentation of the project The history of olive oil Economic importance of olive oil in greece Our experience with the traditional soap Visit of Greenland a co-farming space 01 02 03 04 05 06 The ancient symbol of the olive tree Interviews of people involved in the project 07 08 Olive oil tasting at kamalata olive oil taste laboratory

More About this project

THE AGROTESC PROJECT

“AgrotESC” is a team volunteering ESC project having the main goal to empower young people with skills and competences while at the same time promoting a more natural and healthy lifestyle and highlighting traditional practices, methods and tools for the development of rural entrepreneurship, promoting agriculture, livestock farming and agrotourism

The history of olive oil

Legend has it that Zeus offered a contest between Athena and Poseidon for the possession of Athens. Poseidon raised up his three-pronged trident, smashed it upon the hard rock of the Acropolis and out a salt spring sprang. Athena on the other hand produced an olive tree, its rich fruits bountifully dangling from the branches. This dramatic showdown between the two powerful Olympians was immortalized in stone, depicted on the West pediment sculptures of the Parthenon

The Athenians chose Athena’s gift and the olive tree has remained a central part of Greek life ever since for all of its profound qualities. The leaves have been used to crown the heads of victorious athletes, generals and kings, the wood used to construct houses and boats, the oil used to give fuel to lamps, rubbed into the toned, muscled bodies of lithe athletes, added to all food dishes and the olives themselves a staple in the Mediterranean diet and a valuable export throughout antiquity and today. Even the iconic Athenian tetradrachm coins had the leaves of the olive branch peeping to the left of Athena’s owl.

Atop the Acropolis of Athens stands an olive tree that is a symbol of hundreds of years of dedication and reverence.

Economicimportance ofoliveoilinGreece

The olive oil of Greece has one of the highest qualities, and its uniqueness is due, in large part, to the climate in which the olives are grown About 65% of Greek olive oil comes from the Peloponnese, while the rest is mainly produced in Crete, the Aegean and the Ionian Islands.

Firstly, olive oil has a big value for the economy and people in Greece. In recent years, Messinia, a region in southwest Peloponnese, has produced between 36.000 and 67.000 metric tons of olive per year. 80% of Greek production is Extra Virgin olive oil, which ranks first in the classification category in the world. Greece is the third largest olive oil producer in the world after Spain and Italy, producing more than 200 000 tons annually

According to the Eu data, Greece exported $38.7M in Olive Oil in 2020. The main destinations of Olive Oil exports from Greece are Italy, Spain, Germany, Romania and Bulgaria

In addition, Greek olive oil and its by-products are known for being the best agricultural products, so it's very important for Greeks to use all the products of an olive. The mainly small Greek farmers and companies invest time, effort and creative thinking to work their product to its best. Olive oil has also been used as a base in soap making since ancient times, it’s also used as a base for making perfumes Even the “garbage” of the olive production can be used as animal feed supplement, natural fertilizer or solid biofuel for energy production. It is common in Greece to cook exclusively with olive oil, as it is the base of the Mediterranean Diet.

In general, the olives are praised as “blessed fruit”

The ancient symbol of the olive tree

The tree of Athena, symbol of wisdom

According to the most famous legend, the Olive tree is the tree of wisdom dedicated to the goddess Athena. Many myths speak of this sacred tree, in particular the one from the fight between Poseidon and Athena on the rock of the Acropolis.

Handmade soap

Olive oil has been used in soap making for thousands of years. It has been valued for its extremely positive effects on skin and hair. We learned the traditional way to make olive oil soap. You just need a few simple ingredients: water, extra virgin olive oil, lye and essential oils for scent.

We used a digital scale to measure the components. Firstly, we poured 1 liter of water into a big bowl Then we added 250g of lye to the water and mixed it with a wooden stick. It’s very important to wear gloves and to use heat-resistant containers when mixing the lye and water as the chemical reaction will cause it to heat up quickly. After this step we put it away to let it cool down The next day we poured 750g of olive oil into the mix, we stirred it very well and decided to use essential oils to scent the soap bars. We poured the mixture into little plastic cups and decorated the soap with some flowers and seeds. Before we can use the soaps, we must wait for two months to allow them to cure

The Benefits

Olive oil soap has been known for being the healthiest soap; it's very mild, long-lasting and helps retain moisture and elasticity of the skin It has Vitamin A and E in it and has a high amount of antioxidants, allowing your body to produce vital proteins and keeping your skin clean and health

Visit of Greenland a co-farming space

The team went to Sterna last December 8, a small village in the south of Greece, to visit “Greenland – co-farming space”. Julia Xirogianni, one of the workers from Greenland, showed us around the factory and explained every step of the olive oil production.

After the tour we drove to Julia’s home, where we were welcomed at the big table in their garden with a lot of typical Greek plates centered around the use of olives. In addition, she explained the steps that are needed to bring olives from the tree to the jar We are grateful for their hospitality, it was, without doubt, an unforgettable trip

Olive oil tasting at Kalamata olive oil taste laboratory

The team went to the University of Peloponnese to visit an olive oil Tasting laboratory. We were shown the differences between seed oil making and cold pressed extra virgin olive oil. We also had the chance to taste different kinds of oils in order to realize the differences in taste due to acidity, bitterness, fruitiness and other flavor factors.

First we had the opportunity to taste a superior quality olive oil; a superior quality olive oil is distinguished by its fruity aroma and a full flavored taste. The fruity attribute releases various aromas like freshly cut grass, olive blossom, tomato, apple, artichoke, wild herbs and fruits of the forest When savored, a delicate to intense bitter taste is felt in the mouth, along with a spicy taste in the throat. We could feel a particular taste of mint and citrus trees.

We also tasted a lower quality olive oil, in order to compare them. A lower quality olive oil may present a common defect like “rancid”, which means that it has undergone an intense process of oxidation The rancid smell releases an unpleasant odor of heated or burnt oil. Other defects may be the “winey-vinegary” flavor reminiscent of poor quality wine or vinegar, or “musty”, which has a similar taste or even “fusty” and “muddy” We could feel de different qualities, although both qualities were good.

Lastly, we tasted a seed oil to see the difference between a cold pressed natural oil and a processed one with hints of chemicals. The oil in question was Colza oil.

Interviews

Jelena Scepanovic

Coordinator of the project

Hi, could you introduce yourself and tell us what is your role in the project ?

My name is Jelena Šćepanović and I am project coordinator.

Perfect. We have heard that olive picking is your hobby after work, is that true ?

Truuue ! Everyday, all day *laughs*.

Why did you choose this topic and this place for the project? (Agriculture / Kalamata, Greece)

As you know, the culture of olives in Greece is very big, very old, especially in Messinia, olives are big part of Greek culture and Greek agriculture. And why this place? Because Kalamata is famous for big olives. There is a specific kind of olives that you have also picked, the ones you handpicked. They are a specific kind coming from Kalamata. And Messinia is also very known, the whole region, for production of olives and olive oil.

Why specifically the villages?

The villages around the Kalamata that we’ve been to are in summer very touristic and in winter quite empty. And it’s very nice to learn how people are dealing with olives the traditional way.

What was unique about this project compared to the other ones you were part of?

Well, unique to this project is the topic of olives, of picking olives and getting to know the culture of it and the way how it’s done, together with local people. The time of the year - it’s pretty limited considering the season for olives, which is from end of October to January and you guys, you are unique.

Thank you ! The participants were taking a lot different actions during this project, so did they do anything in particular that inspired you for the future?

To do the project again, definitely. You did a lot of very nice stuff. I was not every day in the fields with you, so the things I have heard from the people you were working with were really great.

Thank you so much.

Sofiya Lukyanova Participant of the project

What was your favourite day

It was a nice opportunity to visit some places in our free time. Seeing all of the little cities gave me a lot of positive emotions and it’s impossible to pick one favorite day.

What‘s your favorite part of working at the farm?

Hitting the branches with the bat.

Did you improve your communication skills during your time with other participants? Of course, I improved my English and communication skills with people from other cultures and places

What are your impressions about your experience in Greece

It was my first time in Greece, I saw a lot, I enjoyed the Greek climate, people and food.

Pénélope Goyat Participant of the project

Today on 22nd we are sitting here with Penelope. Also known as Penny! and we will ask her couple of questions.

Penny, what was your favorite day during the project?

I don’t have a favorite day.

One day that really stuck in your mind, most exciting one?

Maybe the trip to the waterfalls, but it wasn’t a day about olive picking. Okay, so it was about travelling for you? Yes

Which waterfall was that?

The second one (Polylimnio Waterfalls)

We know you studied biology, will you use the knowledge you gained here in the future?

I hope so, that’s why I’m. There were parts of the project, like when we went to the university or to the olive oil factory and I wish we learned more details there. It was really simple and not that deep, so I’m not sure if this alone will be enough for me. So you would like to explore it more in depth?

Yeah, I wish it happened

Okay, let’s speak about work, was it tiring for you at any point?

Yes, of course. You feel really tired at the end of the day, but that’s okay for me. We know that you are already signed up for next volunteering project, right? Yes, I am.

What will it be about and what are your expectations?

It’s a project in Croatia to study bears in a refuge. I hope I will learn even more biology related things. I want to discover the place, it’s located in the mountains, I think there is a lot to see

"THE VOLUNTEERS RESPONSIBLE FOR THIS PUBLICATION ARE HOSTED IN GREECE IN THE FRAMEWORK OF THE EUROPEAN SOLIDARITY CORPS PROGRAM THIS PROJECT HAS BEEN FUNDED WITH SUPPORT FROM THE EUROPEAN COMMISSION. THIS PUBLICATION REFLECTS THE VIEWS ONLY OF THE AUTHOR, AND THE COMMISSION CANNOT BE HELD RESPONSIBLE FOR ANY USE WHICH MAY BE MADE OF THE INFORMATION CONTAINED THERE IN"