Tuscan ExtraVirgin Olive Oil Tour
You will learn how to recognize high-quality extra virgin olive oil through its distinctive aromas: freshly cut grass, artichoke, almond, olive leaf, tomato and aromatic herbs, accompanied by characteristic bitter and peppery notes. You will discover what EVO oil polyphenols are, how they are measured in mg/kg and how their antioxidant properties help combat oxidative stress. You will also learn about acidity, proper storage and smoke point—generally between 190 and 210°C—which makes extra virgin olive oil suitable for both cooking and frying. The tasting is paired with carefully selected local products and dishes designed to enhance the flavours and versatility of Tuscan olive oil.
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Where this sits in Val d'Orcia
Val d'Orcia is about 2 hr 1 min by road from Florence Peretola Airport. The valley south of Siena that ended up on every calendar, and it does look like that. Montalcino for Brunello, Pienza for cheese, Montepulciano for both — small towns, long views, slow roads.
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Around Val d'Orcia
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