About this tour
Spend two hours in an 18th-century Lucca palazzo learning to distinguish olive oils and wines from the surrounding Tuscan countryside. Your host, an accredited oil specialist and food consultant, walks you through cultivar characteristics and pressing methods before guiding a structured tasting of four or six extra virgin oils. You'll then sample regional wines and eat traditional dishes that showcase how locals use these ingredients daily.
Highlights
- Four or six distinct extra virgin olive oils side by side
- Learn cultivars, pressing techniques, and nutritional profiles
- Paired wine tasting with regional selections
- Light traditional Tuscan meal included
- Hosted by certified oil expert and food consultant
- Held in restored 18th-century Lucca residence
What to expect
Your guide greets you in the palazzo and begins with the chemistry of olive oil—which varieties grow locally, how harvest timing affects flavour, why cold-pressing matters. You'll taste methodically, using the language of the trade to spot peppery finishes, grassy notes, buttery textures. Halfway through, attention shifts to wine: how Tuscan reds and whites complement these oils. The session wraps with a light meal where you taste both products as working parts of actual cooking, not laboratory samples.
Good to know
Sessions run in English, French, or Spanish. The venue is fully accessible, including wheelchair access and lift availability. Prams welcome. Service animals permitted. Public transport serves the location. Book ahead to confirm group size and oil selection (4 or 6 samples).
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.