Discover green gold with an authentic flavor
Participate in a special experience in the heart of the Tuscan hills and find out how our organic extra virgin olive oil is born.
Immersed in the magical atmosphere that surrounds our olive grove, you can collect the olives by hand with our family and immerse yourself in the ancient traditions of pressing them in the small mill on our farm.
You will feel satisfied when bottling the fruit of your work and enjoying the intense and spicy flavors of our green gold in a delicious tasting.
Olives are harvested in the period from October to December, so it is only possible to book this experience during this part of the year. Don’t miss this unique opportunity!
 | Thanks to our network of collaborators in the territory, we can offer you a transport service to reach our structure comfortably from your hotel/villa, from the major art cities of Tuscany and from the ports of Livorno and La Spezia. |
From olives to oil: harvesting, pressing, and tasting
Hand-picking the olives in our olive grove and cold pressing in the company mill, with small tastings to enjoy the taste of our freshly pressed organic extra virgin olive oil.
When: Upon request, from October to December
Duration: about 3h
From olives to oil: harvesting, pressing, and tasting
Hand-picking the olives in our olive grove and cold pressing in the company mill, with small tastings to enjoy the taste of our freshly pressed organic extra virgin olive oil.
When: Upon request, from October to December
Duration: about 3h
From olives to oil: tasting with lunch or dinner
Lunch or dinner with traditional dishes dressed with our cold-pressed organic extra virgin olive oil, with an in-depth look at the methods of harvesting and processing olives, and the use of oil in Tuscan cuisine.
When: Upon request
Duration: 1 h and 30 min
From olives to oil: tasting with lunch or dinner
Lunch or dinner with traditional dishes dressed with our cold-pressed organic extra virgin olive oil, with an in-depth look at the methods of harvesting and processing olives, and the use of oil in Tuscan cuisine.
When: Upon request
Duration: 1 h and 30 min