If you are on the island of Naxos, you can visit the the Eggares Olive Oil Museum and envision the old-time olive oil making process.

A consideration of some of the food tourism options in Athens.

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 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.

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 overview 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.

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) 

A page from the Greek National Tourism Organization linking to much more about Greek cuisine and gastrotourism.

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.

A brochure introducing the major ingredients in Greek cuisine.