Articles about travel Ancient Ruins in Amos, Turkey A rental agreement etched in a stone tablet from the third century BC says that the tenant must plant an olive tree every year. Olive Harvest at Turkey’s Dionysos Hotel A family helps with the olive harvest at Dionysos boutique hotel in southwest Turkey, and learns how olive oil is made. Farther Afield on the Olive Riviera The tiny island of Palmaria, just a hop from the Ligurian coast of Italy, is an escape from an escape, a getaway that seems to exist beyond the known world. An Escape to the Olive Riviera Along the rich, agricultural coast of Liguria, wild and cultivated olive trees cover the scenery in a cool green, culminating in this awe-inspiring outpost of Riviera life. It’s Life on the Farm in Italy, For a Week The agriturismi offer a very personal introduction to rural living in Italy, allowing you to experience the process of growing food and a fundamental way of life. On the Ancient Path of Olive Oil in Puglia Along the "Olive Oil Roads" ancient farms have become museums where you can learn about the local history of olive oil and its traditional production. Zero Kilometer Olive Oils and More at Rome’s Urbana 47 Steps from the Coliseum Angelo Belli's "zero kilometer" kitchen has become a favorite for locals and traveling foodies seeking authentic regional cuisine. Promoting (Real) Greek Food to Culinary Tourists Industry experts, journalists, and chefs from around the world gathered in Athens to discuss the importance of food and gastronomy in Greek tourism. Celebrating Olive Oil Culture and Cuisine in Burhaniye Each year locals and a few lucky tourists gather in this small town on the Aegean coast to salute olive oil culture with music, dance, exhibitions and great food. Sonoma Valley Olive Season After the flood of tourists have retreated to their routines and the oenophiles have returned to their wine cellars, a new type of visitor is making a trip to Sonoma during the winter and exploring its burgeoning olive oil industry. Carol Firenze: The Passionate Olive Five years after finding its 101 uses, Carol Firenze says tasting and discussion will lead consumers to a greater understanding of olive oil. Olives de Lucques The flesh comes away from the tiny stone easily and conjures up flavours of fresh almonds and avocados. I’m beginning to understand why the French prize them so highly. Olive Oil Flows at Harvest Time on Crete A visit to Crete during harvest time is an opportunity to see olive growers and mills at full tilt and to sample the region's flagship olive oil pressed just minutes before. © 2013 Olive Oil Times | All Rights Reserved.