2023 VORDONIA ATHENOLIA OLIVE HARVEST

I apologize for taking so long to update everyone. I’m a farmer and not a tech guy. It took me some time to familiarize myself with the website and learn how to respond to you. Finally I’m here to fill you in,  at least for this past year.
A few months ago I answered an email from WineMeridian.com a writer named Veronica Zin. She interviewed me and wrote a very accurate story about Vordonia and our Athenolia EVOO. It was posted on their OilMeridian.com site. Please take a moment and read about us from an Italian perspective. My local neighborhood farmers market (General Getty Park) 10,000 Woodland Dr. Silver Spring MD 20902 invited VordoniaAthenolia EVOO to be part of the Sunday market. Starting date May 7th. 10am-1pm.Currently we are at DC Eastern Market every Saturday and some Sundays from 9am-3pm.2023 Harvest arrived suddenly. I received a call 2 weeks before Christmas informing me that the weather in Vordonia has been hotter than usual and the olives are ripe and have started to fall. My wife and I made a last minute decision to go with my sons Esteban (14) and Dimitri (9) for the Harvest. They are old enough to start the learning process. Off we went on Christmas day. We arrived in Vordonia on the 26th and jumped straight into the harvest on the 27th. Meanwhile friends (vendors) from the Eastern market were in Thailand visiting friends for the past 2 months and heard we had started the Harvest. On January 1 I received a call from Kem and Tasnim. ” We are in Athens renting a car, see you in Sparta in about 3 hours”…Shocked, I started to panic. How am I going to entertain them? Vordonia at one time had a population of over 1200 people. Now we are under 100. 3 hours later I received the call to meet them in Sparta. They followed me to our humble home. To make a long beautiful story short, it ended up being one of the best, happiest harvest ever. We all had the time of our lives. We were lucky that English speaking relatives from Virginia and Illinois came for their family harvest. We would see each other every  morning on the way to our olive groves and would sit together in the evening for dinner at either Marias or Takis café. Marias 20 feet from our home and Takis 40 feet. Everything was baked daily, fresh cut meats, homemade wine and moonshine, delicious is an understatement.
The good times and the harvest lasted till January 26th. We had a plentiful production of 1800 hundred bottles. Last year it was less than 900.   We shipped the harvest and picked it up from New York City 3 weeks ago.  Come to one of the Farmers markets and taste Extra Virgin Olive Oil extracted from the fruit of a perfectly ripe olive. Milled at 30 degrees, pressed at room temperature (no such thing as cold pressed) and separated from its natural water content at 42 degrees-this year over 6 hours per pressing.  I leave a little of the pulp to honor the Athenolia olive tree in each bottle. Over 8 year shelve life. Please shake well before serving. 
Thank You for all your support, I would not be able to return to my Village for the harvest with out your support.

Sincerely Michael Sideris  

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