09.05.2017 - 09.05.2017 24 °C
After what seemed to be a short visit to Athens, Tuesday found us leaving the capital and heading for Olympia on the Peloponnisian Peninsula. Many of the students are excited for our visit to Olympia but first a few stops.
The Corinth Canal, Greece's largest man made (1880 - 1890) canal joins the mainland with the peninsula. During ancient times the canal was lined with animal fat in order to move the boats through canal with greater ease. The animal fat is no longer used and most marine traffic is small yachts, boats and fishing vessels.
The main stop of the day was at Mycenae, dating back to 1200 BC in the time of King Agamemnon. It is also believed that some of the first literature of the time, produced by Homer, was written in the area.
We visited the Temple of Agemenmon where it is believed that he was buried in this unique beehive structure. It is an optical illusion on the inside, looking much higher than it really is. The photo doesn't show the depth however it is really something to see.
A climb to the Acropolis of Mycenae help work off some of calories we have consumed in our first few days.
And speaking of food, it was time to eat once again. This time we stopped in a picturesque town of Napflion, once the first capital of Greece. While Athens eventually won out on the capital lottery, I think Napflion really was the winner because it has remained a genuine Greek seaside town. Marble streets and sidewalks are everywhere.
Back on the bus with time for a short afternoon siesta and we arrived in Olympia for the night. But wait, there is more. We had a Greek cooking class where we learned how to make tzatsiki, Greek hamburgers and hellva, a local dessert. The secret to a great Greek burger is olive oil and vinegar! And tzatsiki on top of the cooked burger! So simple, so Greek!