Begin your tour with a walk through the olive groves. Learn about the different types of olive trees and discover why the mix of these three varieties makes the oil unique in flavour and aroma.

Next, learn about the process that turns olives into oil, from cleaning to crushing, kneading, and cold centrifugation. Find out how the oil is made and how the fresh aromas are preserved.

Then, learn how to recognise a quality oil. Taste two of the oils produced on the farm, analysing the herbaceous notes of the Moraiolo, the almond scents typical of the Leccino, and the decisive notes of freshly cut grass, artichoke, and the perfect balance between the bitterness and spiciness of the Frantoio.

End the tour with a light lunch in the tasting room. Enjoy warm bruschetta drizzled with new oil, a selection of Pecorino cheeses paired with two different balsamic condiments, local salami and finocchiona, and freshly sliced prosciutto crudo.