Program

• Olive oil, its history and characteristics
• The cultivars, their distribution throughout Italy and the world
• Cultivation method
• Harvesting and pressing (guided visit to the mill)
• Storage
• How to read the label
• How much fine extra virgin olive oil costs
• Evaluating an extra virgin olive oil
• Tasting of three oils produced by us and comparison with a commercial oil
• Suggestions for how to pair it and use it in cooking

After the tasting we will go to lunch in a local trattoria, with traditional local dishes enhanced by our extra virgin olive oils

Duration

This course is one hour long. Normally, it begins at 11.30 am, but a different time can be agreed upon.

Venue

The lesson and tasting will be held in our mill in Canino (the address and map can be found on the last page).

Following the tasting, participants will have lunch in a local restaurant, enjoying dishes from the local traditional cuisine, enhanced by our extra virgin oils.

Language

Italian or English (to be determined when the reservation is made).