From the contadini picking olives in the rolling fields, to the frantoio where great round stones crush the fruit, Tuscany is a whirlwind of activity during the olive harvest. It is during the late fall when you can see this process first hand--from tree, to basket, to mill, to bottle and finally to table. We invite you to take part in the harvest on a three-night gastronomic tour. You'll visit ancient and modern olive mills, learning how the oil is processed. You'll enjoy hands-on cooking lessons, using fresh olive oil to make traditional Tuscan recipes. And of course, you'll taste a variety of artisan-made oils, finding out what makes each one unique.
Accommodations are in a charming three star hotel in the center of Florence or a country inn in the heart of the Chianti countryside.
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Independent arrival in Florence or at your country hotel in Chianti.
Late this afternoon you will enjoy a cooking lesson featuring the newly pressed olive oil. You'll get a taste of oil just pressed and see how it can be featured or transform a Tuscan menu! Dinner follows the lesson.
Today you will venture to Impruneta, which is a town famous for its olive oil. It is equally famous for its terra cotta. Because of its abundance of a particular type of clay and also forests, this town became a commercial center for the production of terra cotta. Artisans still work there today and we will visit one of them. Then it's off to one of the main producers of quality olive oil, La Querce where you will learn all about the oil and taste it. Lunch afterwards in an osteria featuring local specialties. Finally we'll tour another farm, Il Corno, where we will see their terracotta jar collection and taste more olive oil.
Dinner is on your own tonight.
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Day Two
Departure from Florence or Chianti for a day in the groves! We will introduce you to the methods of harvest and you will have a chance to assist in the process. Lunch afterwards with a Tuscan menu featuring the olive oil that has just been pressed.
