The Tuscan olive trees produce the best olive oil in the world. 
It is an unforgettable experience to come to a farm in Tuscany where olive oil is produced in the month of November. During this season there is a lot of activity on the farms. All of the people on the farm take part in different ways in the harvesting and tasting of the olives. The mills work from morning to night. Fresh olive oil fills the terracotta jars.

On many farms in Tuscany, the olive pressing is still done following old-fashioned methods.
Olives are picked directly from the tree, without letting them drop to the ground, because these olives may have too high a level of maturation or acidity. 
Once picked, the olives are put into an oil press where two large stone wheels press them "a freddo" (cold) without using hot water. The paste obtained is placed on discs called "schiancini", they are pressed from the press and then separated from the heavier residues.
This is how we arrive at the marvellous "green olive oil" which is placed to settle in large containers and finally poured into jars to protect it from direct light which could cause oxidation. 

THE POSSIBILITY OF TAKING PART IN THE HARVESTING AND PRESSING OF THE OLIVES AND OF DIRECTLY SAMPLING THE NEW OLIVE OIL FROM THE OIL PRESS IS AN UNFORGETTABLE EXPERIENCE!

When the olives go to the place where they will be pressed, this place turns into a meeting ground for the farmers of the area who meet to comment and discuss the characteristics of the new olive oil. For those who are not a part of this world, it is very unusual and interesting to listen to the opinions of these experts who comment on the characteristics of the different oils, discussing, for example, the differences between olive oil from a certain hill with another olive oil which comes from a place that is actually very close to the first, or between one which comes from olive trees who face South as opposed to those which face North.

WE CAN ORGANISE THE FOLLOWING FOR YOU:

TASTING AT A FARM IN THE REGGELLO (NEAR FLORENCE)

u An expert master taster will be available for you in the "old room of the jars" outfitted with benches and a blackboard, to teach you all of the secrets to learn to get to know and to appreciate the true Tuscan Extra Virgin Olive Oil. You will be led on a tour of the old wine cellars and of the oil press.
u The tasting will be accompanied by rich snacks of "bruschetta" (toasted bread covered with Extra Virgin Olive Oil, salt and pepper), olives, "crostini", salamies and Tuscan cheeses.
u Minimum Number of Participants: 20 pax.

TASTING AT A FARM IN THE HILLS OF THE CHIANTI

u Olive oil tasting from the farm's own production with a tour of the oil press during the pressing of the olives 
u The tasting will be accompanied by a Tuscan Snack like those in the wine cellars, made up of crostini and samples of salamies and cheeses
u Minimum Number of Participants: 7 pax, with the possibility of a smaller number on request.

THREE DAYS ON A FARM IN THE FLORENTINE HILLS OF THE CHIANTI

u We offer you direct contact with the products of an Organic farm (wines and extra virgin olive oil) at the time when the olives are being pressed. During this stay, a tour of the Leonardo da Vinci Museum and of the original home of Leonardo, a tour of the Archaeological Museum and of the Ceramics in Montelupo Fiorentino, as well as a tour of the Medici Villa in Artimino are planned. A Tour of the Farm with tasting of the products is also planned: a tour of the wine cellar, the oil press, a walk in the countryside, a class about olive oil pressing and of wine making (you can see the oil press with the stone presses as it is working!), and a tasting at the farm's restaurant with their products and a buffet
u Duration: 3 days, 4 nights
u Dates: from 28 October to 01 November 2000
              from 04 November to 08 November 2000 

OLIVE HARVEST SPECIAL 2000

u This offer includes a stay in a Four Star Hotel in the area around Florence with the days spent on a farm where the famous Chianti D.O.C.G. wine and Extra Virgin D.O.C Olive Oil is produced: lunch together with the workers, excursions to the renowned, historical towns of San Gimignano and Volterra, tour of the oil press and participation in the pressing of the olives, demonstration of dishes prepared with Extra Virgin Olive Oil and tasting. You will receive a certificate of participation and a small bottle of freshly pressed olive oil.
u Maximum Number of Participants: 30 pax 
u Minimum Number of Participants: 2 pax
u Duration: 4 days
u Arrival dates: 06 November 
                       13 November 
                       20 November 
                       27 November 

SEND US AN E-MAIL WITH YOUR REQUESTS AND WE WILL BE HAPPY TO RESPOND TO YOU AS SOON AS POSSIBLE!!!