Extra Virgin Olive Oil Experience In Chianti (Tuscany) - Ultimate Olive Oil Tour

Extra Virgin Olive Oil Experience In Chianti (Tuscany) - Ultimate Olive Oil Tour

The Extra Virgin Olive Oil Experience In Tuscany - Ultimate Olive Oil Tour

A professional olive oil taster guides you to notice the differences and defects of extra virgin olive oil. Several olive oils from different parts of Italy are used to help you recognize different flavors and levels of quality. A pleasurable experience and invaluable skill-building lesson suitable for everyone 12 years and older.

Olive Oil Tour (follow the process)
Olive Oil tasting Room (tasting)
Lunch at wine farm (included also wine, olive oil and balsamic tasting)
Time to visit Greve in Chianti
Time to stop for photo

The Extra Virgin Olive Oil Experience In Tuscany - Ultimate Olive Oil Tour

The Soul of Tuscan Extra Virgin Olive Oil
Our family in Chianti dedicates itself with dedication and competence to the production of extra virgin olive oil, carrying on a family tradition that has lasted for many generations in the heart of the Chianti Classico, a territory that has become famous thanks to its excellent agricultural production. The cultivation of olive trees has a particularly suitable microclimate, which makes it possible to obtain from the fruits of these plants a particularly valuable oil both in terms of organoleptic properties and in terms of sensory characteristics. The territorial characterization, combined with the highest quality , contributes to making the EXTRA VIRGIN OLIVE OIL from Chianti an absolutely unique and unrepeatable product. These oils speak through their aromas and flavors: they tell of Chianti, of its traditions; tell of the arid gallant hills, of the marvelous landscapes that frame Florence. Of the land where the green gold is born...

The Mill
The mill is the special place for the production of extra virgin olive oil. It is here that our experience, intuition and passion, knowledge and technology come into play, determining in a very short time the organoleptic properties of this fresh and wonderful olive juice.
The olives are handpicked at different times, based on optimal ripeness levels, and are pressed within four hours. The fruits arrive in the mill, are separated by leaves and small branches and then washed in cold water.
The two-phase decanter extracts the oil from the dough without adding water, to best preserve the phenolic part of the oil. The oil just pressed is filtered to remove any residue that could alter the characteristics of the product, damaging its conservation.

Oil Tasting Room
At the end of the tour you will taste some of the best extra virgin olive oils in the world, including organic ones.