Il tour

For Italians extra virgin olive oil, or so called “green gold” is a lot more than an ingredient in the kitchen – it is the most famous cure against aging. We, Italians, believe we are what we eat, and therefore we employ extra virgin olive oil not only in a wide range of dishes but also eat it by the spoon to maintain good health thanks to the vitamins and minerals it contains.

Extra virgin olive oil (EVO) contains no more than 0.8% acidity, and is judged to have a superior taste. EVOO accounts for less than 10% of all the oil produced in most Mediterranean countries. It is used for dressing salads, and its added to soups and stews, and it’s also great for dipping.

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Contact

Telephone

+39 3483344035

Email

lisa@stepintoflorence.com

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What You Visit?

This tour is all about understanding how this product is made by visiting a beautiful “frantoio”, or an oil press, located just 40 min away from Florence, in the middle of the beautiful hills surrounding the city. You will visit part of the olive oil making estate, you will see and learn about different types of olive trees, you will see how extra-virgin olive oil was made before the introduction of modern technologies. You will witness all the steps, from the olive grove to the bottle.

The best time to do this tour is in October and November, which is the harvest season during which you can actually see the mill working and you can taste the first olive oil that was just pressed. Olive oil is produced by grinding olives and extracting the oil by different methods of centrifuge. Green olives produce bitter oil which is highly prized, so the greener the olives the better the oil. The procedure you can witness during your visit consists of the following steps.

Traditional Method: First the olives are ground into paste using large millstones. After grinding, the olive paste is spread on fiber disks, which are stacked on top of each other in a column, then placed into the press. Pressure is then applied onto the column to separate the vegetal liquid from the paste. This liquid is a mixture of oil and water. In the past the oil was separated from water by patiently waiting until all the oil settled on the top (due to lower density).

Modern Method: The olives are ground in steel drum mills – this method is faster and therefore better in preventing fermentation of the fruits. The paste produced by grinding is then moved into a centrifuge where the solids are separated from the liquids, and then oil is separated from the water.
Sometimes the produced oil will be filtered to eliminate remaining solid particles that may reduce the shelf life of the product. Labels may indicate the fact that the oil has not been filtered, suggesting a different taste. Unfiltered fresh olive oil that has a slightly cloudy appearance.

As you witness the process, and taste a genuine extra virgin olive oil, you will certainly fall in love with it and make it an indispensable part of your daily life.

The estate on which this tour will take place can also offer you a lunch, a dinner and if you would like even accommodation for the night.

General Info

Duration:

about 4 hours
Meeting Point:

On guest request
Transportation:

included, with car or minivan with a capacity of up to 8 passengers.

Intended For:

Guests who would like to discover the true art of making extra virgin olive oil. A chance to spend a beautiful day immersed in beautiful Tuscan nature, away from the crowds. A journey for the soul and for the palate.