We have planted olives on two hectares in organic agriculture, and we also grow vegetables for the needs of our tavern. Part of the farm is the cultivation of oysters and mussels, which are then prepared with other shellfish and fresh fish caught in a tavern open from mid-March to late October. We have ten employees in the summer. We have about 200 litres of olive oil a year, and we consume it primarily in the tavern. For the improvement of the olive grove, its irrigation and fencing, we are co-financed from EU funds.
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