This unique talk on bio and chemical free gourmet extra virgin olive oil, given by Matteo, expert as well as son-in-law of Franco Lombardi, one of Chianti's premier olive growers, is a chance to learn how the best oil is made and why it requires careful handling at each step of its production. The talk is given at the Lombardi Estate tasting room, surrounded by his 4,000 olive trees. This is also where the stone frantoio (olive press of which this is one of only 14 presses in Tuscany) is located, so you will be able to see the stone grinding wheels and press that delivers the oil from the olives.

Join us every Tuesday morning at 10.00 am

Reserve now

(From March to October - € 10,00 a person all inclusive - Seminars on a different day and time can be organized upon request)

During the hour-and-a-half talk, you will also learn:

  • How olives are grown... and why decisions about pruning, fertilising, and treating the trees for pests makes a big difference in the olive oil at your table.
  • How olives are harvested... and how care at this stage-though it takes a longer-preserves the quality of the oil within the olive.
  • How olives are convinced to give up their oil... and why extraction, as it is known, is best done the old-fashioned way. (In this case, old-fashioned is more than 2,500 years old).
  • How olive oil is classified... and what terms like extra virgin and virgin mean, and how you can tell if chemicals or colorants have been used to produce an oil.
  • How olive oil compares to other (seed) oils... and how to use them in your cooking.

Finally, you will have a chance to taste one of Tuscany's finest extra virgin olive oils just as it's drizzled onto rustic grilled Tuscan bread. And you will have a chance to ask any questions you have about the olive oil.