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

Seggiano olive oil PDO and Tuscan Cuisine

Enjoy a memorable food and wine experience while discovering the prized Seggiano olive oil PDO. Stroll among the olive trees in Seggiano on the slopes of Mount Amiata. Taste this fine extra virgin olive oil with the producer and enjoy a convivial lunch at the farm.


What you’ll do

  • Stroll among the tall, centuries-old olive trees in Seggiano
  • Taste 2 types of Seggiano olive oil PDO
  • Taste Tuscan cuisine at lunchtime – bruschetta with olive oil, cream of potato, ciambellone and ice cream made with our Seggiano olive oil PDO, paired with a glass of wine

Price per person: € 38


What to expect

We will start the morning at our farm, which is a member of the Seggiano olive oil PDO protection consortium. We will take a walk among our tall, centuries-old Olivastra Seggianese olive trees.

I will explain to you the fascinating history of this plant, the biological treatments we practise on the farm, the phases of the olive harvest and the methods of preserving Seggiano extra virgin olive oil.

You will learn that Seggiano olive oil PDO is produced from olives that are purplish-red in colour when ripe and black when ripe. In accordance with the regulations, it is produced exclusively in Seggiano and the neighbouring municipalities.

At the farm, you will discover how Seggiano extra virgin olive oil is the fundamental ingredient of many typical Tuscan dishes.

After tasting together two types of Seggiano olive oil PDO from our own production, you will learn how to taste it and what the merits and faults of extra virgin oil are.

We will conclude the food experience with a convivial lunch based on Seggiano olive oil PDO and Tuscan products. We will taste bruschetta with oil, cream of potatoes, ciambellone and ice cream made with our Seggiano olive oil, paired with a glass of wine.

Where Seggiano, Grosseto – 50 min from Pienza
When Everyday – duration 3 hours
Start time Flexible start time by agreement with the Expert
Important information
  • We suggest that you wear comfortable clothing for the Seggiano olive oil tasting experience.
What’s included
Walk among the olive trees in Seggiano
Seggiano olive oil tasting
Convivial meal
What’s not included
Transport

Price per person: € 38

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


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. I will welcome you at the farm to get to know and taste together our famous Seggiano olive oil PDO and enjoy a real convivial lunch at the farm.


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

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.

Review

There are no reviews yet.

Leave a Review

Rating