Neapolis is surrounded by hundreds of thousands of olive trees. From October through December each year, olives are harvested for oil and for the table.
Once the olives are picked, they are taken to one of several local olive presses. Within a few hours, the grower's oil pours from a spout, is weighed, and poured into olive oil cans.
Locally produced olive oil -- including certified organically produced olive oil -- is available in Neapolis at shops and from local growers.
