Olive oil tasting

Olive oil tasting

A fundamental component of Tuscan culture is extra virgin olive oil. Our farm grows a variety of olives. Typical of this region are: leccino and moraiolo. Our trees are tended to throughout the year to guarantee an optimal harvest. To ensure the best quality, our olives are picked during the months of late September until early December, when the olives are at the height of their maturity, and have a low level of acidity. Our olive press is run by solar energy, thus allowing us to obtain superior organic olive oil.

The olives are harvested late September to early December, therefore, it is only possible to take this course in the autumn.
We offer our guests the possibility to take a course to learn about our organic olive oil. This course begins with a visit to our olive groves, where the olives are picked by hand.

Once the olives have been gathered into crates, we proceed to the olive press, where the secrets to producing an excellent olive oil will be revealed. After a brief explanation, we will press the olives using our state of the art machine, which makes the process much easier. Our press uses a cold system, so no chemicals are added, and which produces an olive oil that complies with the laws of CEE.

Once we have pressed the olives, which results in a rich and delicious oil, we will learn how to bottle the olive oil correctly. Each participant will bottle their own 250 ml olive oil to take home.

At the end of the course the participants will meet for a tasting in our restaurant. The olive oil will be used on croutons (bruschetta) with a little salt, to appreciate the delicate and aromatic flavors of a fresh olive oil. Even the oil will be used in genuine and typical Tuscan dishes.


  • Regular price: 35 €


  •  3 h

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