Oil Tasting in Florence or at your location
There is a wide range of flavors found in Tuscan olive oils. Flavors are determined by several factors including type of olives, ripeness of olives, growing conditions, and oil storage. We are going to introduce you to learn how to taste olive oil and how to recognize the difference between good and defective flavors.
Oil tasting may be scheduled for any date with a two-day advance notice, and can be conducted in your native language. Duration: 2 hours. Topics covered include:
Introduction to main Tuscan oils and description of the most important olive types; the traditional denomination of origin "Olio extra vergine di oliva"; the best of the traditional oils cold crushed in stone oil-mills; organoleptic analysis of the oils presented during tasting and suggestions for matching with food. Every session is accompanied by traditional toasted bread with garlic and cooked vegetables.
- Olio di frantoio Fattoria di Capezzana
- Olio di frantoio Cerreto Libri bio-production
- Olio extravergine di oliva Cerrini
- Olio extravergine di oliva Sasso
