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Olive Oil Seminars This unique talk on gourmet olive oil, given by Franco Lombardi, one of Chianti's premier 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 Sr. Lombardi's tasting room, surrounded by his olive trees. This building is also his frantoio (olive press), so you will be able to see the stone grinding wheels and press that deliver the oil from the olives. |
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| Join us every Tuesday at 10,00 am (From March to September - € 10,00 a person all inclusive) Reserve now |
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You will also learn:
How olives are grown . . . and why decisions about pruning, fertilizing, 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 bit 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 olive oils just as it's drizzled onto rustic Tuscan bread grilled in front of you in the fireplace. And you will have a chance to ask any questions you have about olive oil.
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