Four Oils, Five Region Names: Resolve the Line-up Before This Corfu Tasting

The quantity is clear: this forty-minute seated tasting at SILO includes four Greek olive oils. The geography is not. Its description names the Peloponnese, Crete, Corfu, Lesvos and Epirus—five origins—while the title and inclusion list promise four. Ask which four producers or regions make up the current flight.

Use a repeatable tasting method

A regional comparison is useful only when each oil receives the same attention. Warm the covered glass in your hand, smell first, take a small sip and note fruitiness, bitterness and peppery pungency. Bread and olives are included, but use them between or after the oils rather than letting one accompaniment dominate the next sample. Bottled water helps reset the palate.

Region is context, not a guaranteed flavour

Olive variety, harvest timing, extraction and storage can distinguish two oils from the same region as much as distance does. The host provides the necessary link between place and production. Use the session to learn why a particular bottle tastes robust or delicate, rather than memorising a simplistic regional ranking.

The venue is advertised wheelchair accessible, though step-free entrance and toilet details should be confirmed for specific equipment. Purchases are possible but optional. This is a shop-based tasting rather than a mill tour; compare the production-focused Governor’s Olive Mill visit, or build the rest of the day with the Old Town guide.

Choose a forty-minute tasting slot

Affiliate disclosure: CorfuDiscovery may receive commission from a completed qualifying GetYourGuide reservation, without adding a booking surcharge.