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<pre>Dear Stan:

Your suggestions about Greece were wonderful.

I would like to add to your recommendations by stating that I have
found some of the olive oils produced in Mani (southeastern part of
the Peloponnese) and in the highlands of Kolymbari (northeastern
Crete) to be equal and sometimes superior in their organoleptic
qualities to the ones of Sitia. Both Mani and Kolymbari benefit from
their higher elevation which contributes to periods of lower winter
temperatures than the ones experienced in the olive groves of Sitia.
This cold shock effect benefits the quality of the olive oil that is
produced in these areas. All three areas use the Koroneiki variety
and produce a grassy, herbal, peppery oil of the highest quality. The
Koroneiki is also very disease resistant thus making organic
cultivation more feasible.

Of course, it all comes down to personal preference at the end. Thank
you for bringing back so many good memories from my time in Greece
with your postings.

Best regards,

Constantine
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