Italy, in its central and southern regions, has been a place of choice for olive oil cultivation since the first civilisations settled there. Millennia of olive oil culture and tradition.
Today, extra virgin olive oil is cultivated in a variety of qualities, all with extraordinary aromas and flavours, and increasingly from organic farming. It is obtained by cold pressing the fruit and in the vast majority of cases is not filtered. The result is a precious oil, very tasty, to be consumed raw. It will be possible to taste various types of oil, accompanied by bruschetta and garden produce.