The traditional olive mill of the two siblings Christos and Aggeliki Vergadou and the two watermills of Nikolaos Psathas and the heirs of Dimitrios Psathas are worth a visit. The traditional olive mill is one of the few surviving ones in the region and stopped working in 1958. The olive fruit used to pass in three stages to yield olive oil in a complicated process operated by a ‘koumantadoros’ who had to separate the water from the oil at the end.
