CityBuddy
Şirince Yedi Bilgeler Çiftliği
Beste tid å besøke
Late September through November during olive harvest season, when you can see and participate in the pressing process. Early morning visits offer cooler hiking temperatures and golden light over the terraces.
Budsjettips
Entry costs around 50 Turkish Lira and includes a guided walk of the grounds and olive oil tasting. Bring cash as card machines sometimes don't work, and skip the overpriced gift shop bottles by buying directly from the press room at bulk rates.
Anbefalt for
Food and wine enthusiasts, Slow travelers and nature lovers, Photography enthusiasts, History lovers who prefer landscapes over museums
Planlegg ditt besøk
2-3 hours
Om
Raske fakta: Seven ancient philosophers once gathered on these hillsides, and the farm's olive trees are direct descendants of groves they walked through. Over 3,000 olive trees sprawl across the property, some producing oil from fruit picked on the same day they're pressed.
Høydepunkter: The farm runs on a forgotten irrigation system of stone channels carved by the original settlers, still carrying mountain spring water to every terrace without a single pump. During harvest, guests can join a 500-year-old olive pressing tradition using a granite millstone turned by hand, crushing fruit into oil that's tasted warm straight from the spout.
Insidertips
- Wear closed-toe shoes with good grip, the stone terraces get slippery after rain and the paths are uneven.
- The best photo spot is the third terrace just before sunset, where the light filters through the oldest trees onto the valley below.
- Skip the explanatory film in the welcome building and instead ask the groundskeeper for stories, he's been here 40 years and knows every tree.
- Visit on a weekday before 10am to have the groves nearly to yourself before tour buses arrive.
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