WILD LAVENDER FORAGING AND GASTRONOMY TOUR -May 15 2021
Hiç Olive Forest invites you on spring time to the Wild Lavender Harvest at the Urla’s largest organic farm with 60.000 olive trees. You will live a day out of town in carefree just over an 20 minutes drive from central Urla.
Are you ready for an unforgettable experience of nature and gastronomy around the most authentic medicinal and aromatical plant to our region: Wild Lavender (Lavandula Stoechas)?
We will start our journey by departing to Hiç Olive Forest located in Bademler Village. You will have the opportunity to collect your wild lavander bouquet and learn how to turn it into delicous Urla recipies. After an authentic harvest experience, we will prepare tea with the Lavender just picked and taste some delicacies made with Lavender by Hiç Restaurant.
Following the forest experience we will go to Urla Cooking Class situated at the Hiç Olive Forest Mill 10 min far away from the forest and engage in a workshop help by Chef Ekin Can Kün. At this hands on workshop we will learn how to make Kombucha with Wild Lavender.
PROGRAM:
2:00pm – 2:15pm: Meeting at Urla Cooking Class in Bademler Village. From here, depart with 4X4s to the Hiç Olive Forest.
2:30pm – 4:00pm: We gather on the viewing terrace in the forest. We put on our harvest bags and start collecting the lavenders.
4:00pm – 6:00pm: The lunch break will take place in Organic Hiç Forest overlooking the beautiful landscape covered by olive trees and endenic Urla flora. For the lunch break, a typical “harvest picnic menu prepared by Hiç Restaurant ” will be provided with various gastronomic proposals. All the necessary will be disposable, strictly eco-friendly.
6:00pm – 6:15pm: Return to Urla Cooking Class
6:15pm – 7:30pm: Kombucha Workshop with Experienced Chef Ekin Can Kün. During the hands on workshop our guests will learn how to make Kombucha ( Fermented Tea) with wild lavenders. They will also learn its benefits and how to prepare it.
*Our guests will receive a Kombucha Starter Kit including an information kit with all the receipes as well as a hasrvest bag.
Period: April- May- June
Duration: 5,5 / 6 hours
Languages available: French, English
Participation: min 12 – max 18 people – Participation fee: 750 TL / person
Exclusive Tours for 2 people : 700 €/2 people
Duygu Özerson Elakdar: Olive oil taster and brand owner graduated from Italy O.N.A.O.O., will accompany our guests throughout the program.
Chef Ekin Can Kün was born in 86 in Mersin. For Chef Ekin; being a cook is an lifelong learning process. That’s why he constantly improves himself by experimenting new trials and research.
He has been producing sour dough bread, pickles, makes cures meat and fiches. He has a very special interest in spices and fermentation technics. All kind of vinegars espacially dried fig vinegar is his favourate. In this sense, he takes great pleasure in professionally applying cooking methods such as processing, drying, fermenting. Since he is someone who bases his experiences entirely on his mistakes and believes in building himself by correcting his mistakes, he does not have the stress of "making mistakes".
