Tuscany
Destination
4 hours
Duration
Ita-Eng
Language
1+
People

In Seggiano, ancient flavours and olive oil

Come and discover the village of Seggiano and Seggiano olive oil. Stroll among the centuries-old olive trees and taste Seggiano olive oil PDO with the producer. Savour Tuscan dishes at lunchtime. Visit the Olive Oil Museum with a tour guide and admire the world’s largest plant fed by aeroponic technology.


What you’ll do

  • Stroll among the ancient olive trees in Seggiano
  • Taste 2 types of extra virgin olive oil with the producer
  • Enjoy a convivial lunch at the farm – bruschetta, cream of potato, doughnut and ice cream made with Seggiano olive oil, a glass of wine
  • Visit the Seggiano Olive Oil Museum with a tour guide

What to expect

I will welcome you to my farm in Seggiano for a tour among Seggiano olive oil PDO, local flavours and the history of this magnificent corner of Tuscany.

You will take a walk among the Olivastra Seggianese olive trees. You will learn about the fascinating history of this plant, the cultivation of the olives and the methods of preserving extra virgin olive oil.

After tasting two types of Olivastra Seggianese olive oil from our own production, we will continue the food and wine tour by tasting some traditional Tuscan dishes such as bruschetta, cream of potato, ciambellone and ice cream made with our olive oil, paired with a glass of wine.

At the end of lunch, to round off the food and wine itineraries in Seggiano and deepen the link between this enchanting village and the ancient culture of olive oil, you will visit the Olive Oil Museum with a tour guide. You will discover the widespread recovery of the historic centre, with oratories, churches and an ancient oil mill.

In a 19th-century cistern, the roots of a seggianese olive tree grow freely in the void. The trunk and foliage of the tree form the space of a small square, immediately above the cistern, overlooking the olive groves and chestnut woods of Mount Amiata. The olivastra in the cistern is the largest plant in the world fed with aeroponic technology.


The Food Expert: my passion for olive trees originates from the “bruschetta” (slices of toasted bread) that my grandparents and parents prepared when I was a child, from the days spent playing around the trees. Our olive groves are located in Seggiano, a small village of a thousand inhabitants at the foot of Mount Amiata in the province of Grosseto. The native variety of this territory is the Olivastra Seggianese, cultivated by Benedictine monks since 1300 BC. At the farm, I will welcome you to taste the Seggiano olive oil and get to know my corner of paradise in Tuscany.

Where Seggiano, Grosseto – 50 min from Pienza and Montepulciano
When Everyday – duration 4 hours
Start time Flexible start time by agreement with the Expert
 
  • We suggest that you wear comfortable clothing for the Seggiano olive oil tour.
What’s included
Walk in the farm
Olive oil tasting
Lunch in Seggiano
Visit to the Olive Oil Museum with a tour guide
What’s not included
Transport

Price per person: € 47,00

Cancellation policy: all bookings can be cancelled within 3 days from the start date of the experience. Read the Terms and Conditions.

Italia Delight allows you to book tailor-made food and wine experiences and foodie holidays with top Italian Food Experts.

My passion for olive trees originates from the “bruschetta” (slices of toasted bread) that my grandparents and parents prepared when I was a child, from the days spent playing around the trees. This has always been our family passion, because olive harvest was a joy for my grandparents and olive oil was an important resource for the whole year.

Our olive groves are located in Seggiano, a small village of a thousand inhabitants at the foot of Mount Amiata in the province of Grosseto. The native variety of this territory is the Olivastra Seggianese, cultivated by Benedictine monks since 1300 BC.

The olive harvest takes place from early October until late November. We largely pick the olives by hand as to avoid stressing our tall, age-old Olivastra Seggianese olive trees. Year after year, mechanical techniques have been added to this method, but not for a complete harvest: only men with traditional wooden ladders can reach the highest fronds. We press the olives immediately after harvesting in order to maintain all their properties.

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