Olive Oil: Tree to Table in Tuscany
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2023: not running this year
2024: November dates to be announced Availability 2024: 6 places Sign up for our newsletter to receive updates Course led by Elisabetta Sebastio, professional olive oil judge You’ve tasted olive oil and cooked with olive oil, but what do you really know about the juice of the olive? In the heart of Tuscany, professional olive oil judge Elisabetta Sebastio leads you from olive grove to mill to extra-virgin oil in the bottle. She and a starry cast of colleagues cover olive cultivars, their cultivation and chemical properties of olive oil. You learn how to taste and judge oil; how to detect defects and what causes them, the role of olive oil in the Mediterranean diet, how to use it in the kitchen and at the table. During the course you will taste 25 different oils from various regions of Italy. You'll make gelato and chocolate with olive oil and prepare truffles with it. In five days, you’ll master the basic knowledge to become an expert. All it takes is to continue practising. Course suitable for olive growers, oil producers, vendors, chefs, nutritionists and food lovers. Maximum course size: 6 people. Click on topics below for more information To request a booking form email info@sapori-e-saperi.com |
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Course at a glance Thursday Arrival Pisa Airport or train station Transfer to Agriturismo Rozzalupi, Cerreto Guidi Lunch Session 1: Introduction to the course History of the olive and the symbiosis between man and olive Sensorial analysis Tasting 1: Free tasting (not guided) Visit to local olive mill Welcome dinner with seasonal produce paired with various oils Friday Transfer to Larciano Castello Session 2: The tree Tasting 2: Guided tasting Lunch Session 3: Visit to an olive tree nursery for propagation and cultivars Session 4: The olive fruit and its influence on characteristics of oil Tasting 3: Guided tasting Session 5: Other uses of the olive fruit Session 6: Cooking lesson with oil and dinner Saturday Session 7: The oil and how it's extracted Tasting 4: Guided tasting Session 8: Visits to several olive mills Lunch at La BotteGaia, Pistoia Session 9: Chemical characteristics of olive oil, Mediterranean diet and non-alimentary uses of olive oil (presented by chemist and oil judge Luciano Gori) Tasting 5: Guided tasting Dinner Sunday Session 10: International classification of oils, labelling and storage Tasting 6: Guided tasting Session 11: Frauds and adulterations Lunch Session 12: Visit olive grove of Mignolo olive Tasting 7: Guided tasting at home of truffle hunter Session 13: Sensorial analysis of truffles and how to cook them (or not) Truffle dinner Monday Session 14: Gelato lesson with olive oil Lunch: Cremeria Opera Session 15: Chocolate lesson with olive oil Tasting 8: Guided tasting Session 16: Review, evaluation & presentation of certificates Farewell dinner at Rozzalupi Tuesday Departure For more details, please click Course tab above To request a booking form email info@sapori-e-saperi.com |
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Thursday Arrive Pisa airport or train station One pick-up only no later than 12.00 Transfer to accommodation at Fattoria Rozzalupi, Cerreto Guidi (45 mins) Lunch at Rozzalupi Session 1: Introduction to the course
Tasting 1: Free tasting (unguided) Quick visit to Frantoio Ancillotti, Cerreto Guidi Dinner with seasonal produce paired with various oils Accommodation: Fattoria Rozzalupi, Cerreto Guidi | Meals: Lunch, Dinner Friday Breakfast and transfer to home of Elisabetta Sebastio, Larciano Castello Session 2: The olive tree
Tasting 2: Guided tasting Transfer to Pescia Lunch Session 3: Visit to an olive tree nursery (presented by botanist)
Session 4: The olive fruit
Transfer to Larciano Castello Tasting 3: Guided tasting Session 5: Other uses of the olive fruit Session 6: Cooking lesson with oil and dinner Transfer to Rozzalupi Accommodation: Fattoria Rozzalupi, Cerreto Guidi | Meals: Breakfast, Lunch, Dinner Saturday Breakfast Session 7: The oil and how it's extracted Tasting 4: Guided tasting Session 8: Visits to olive mills
Lunch at BotteGaia, Pistoia Session 9: Chemical characteristics of olive oil (presented by chemist and professional oil taster Luciano Gori)
Tasting 5: Guided tasting Dinner at Rozzalupi Accommodation: Fattoria Rozzalupi, Cerreto Guidi | Meals: Breakfast, Lunch, Dinner Sunday Breakfast Session 10: International classification of oils, labelling and storage
Tasting 6: Guided tasting Session 11: Frauds and adulterations Lunch at Rozzalupi Transfer to San Miniato Session 12: Visit olive grove of Mignolo olive Tasting 7: Guided oil tasting at home of truffle hunter Session 13: Sensorial analysis of truffles and how to cook them (or not) Truffle dinner Accommodation: Fattoria Rozzalupi, Cerreto Guidi | Meals: Breakfast, Lunch, Dinner Monday Breakfast Transfer to Lucca Session 14: Olive oil gelato class with master gelatiere Mirko Tognetti at Cremeria Opera (in top 50 gelaterias in all Italy) Lunch: Cremeria Opera Transfer to Massa e Cozzile (Montecatini Terme) Session 15: Chocolate and olive oil workshop with master chocolatier Fabio Moschini of Cioccolato & Company Tasting 8: Guided tasting Session 16: Review of course, course evaluation and presentation of certificates Farewell dinner at Rozzalupi Fattoria Rozzalupi, Cerreto Guidi | Meals: Breakfast, Lunch, Dinner Tuesday Breakfast and departure from Rozzalupi Transfer to Pisa airport or train station There will be one transfer no earlier than 8.30 am. Please don’t book trains that leave Pisa before 10.00 or flights that leave before 11.30. If you need to leave earlier, I can arrange a special transfer at your own expense. To request a booking form email info@sapori-e-saperi.com |
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Course Leader
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Elisabetta Sebastio Elisabetta has a refined palate capable of discerning scents and flavours most people can't detect. Although she utilises it professionally to judge extra-virgin olive oil, she has broad experience and a lively interest in all types of food. She sits on panels which decide annually whether an oil is worthy of the coveted DOP (Protected Designation of Origin) granted by the European Union. She also serves as a judge for publishers of olive oil guides, and teaches the appreciation and sensorial analysis of olive oil. She produces oil for private consumption from her own olive trees, giving her practical knowledge of all phases of oliviculture including building dry-stone walls. |
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Course Instructors
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Pietro Brachini Società Pesciatina di Orticoltura and olive oil judge |
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Luciano Gori Luciano Gori graduated in chemistry and for many years taught food chemistry and chemical plant installation at scuole superiori (sixth form / junior college). He is on the national register of expert olive oil tasters. Given that traditional Tuscan cuisine couldn't exist without olive oil, it's no surprise that he has always nurtured a passion for its characteristic dishes and the knowledge of ancient ingredients handed down through the generations. To help rescue them from oblivion he makes for himself (and for a few select appreciative friends) several products with 'forgotten' fruits from the Tuscan peasant tradition, which are no longer available in the marketplace, such as the wild apple, Volpine pear, Cascolina plum, quince, wild persimmon and uva fragola (Vitis labrusca, fox grape). We hope he'll consider us both appreciative and friends. |
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Mirko Tognetti By the 1950s the tradition of artisan handmade gelato had almost been lost in Italy. Mirko couldn’t learn his art from his parents and grandparents. He started in a huge warehouse scheduling the efficient dispatch of goods. When the firm ran into trouble and made its employees redundant, Mirko was free to take up something closer to his heart. He visited a gelato trade fair only to be profoundly disillusioned. The stands were invaded by brightly coloured gelato and producers of semi-worked mixes which allowed anyone to make gelato with little effort and zero knowledge. Mirko began to think there was a better gelato waiting to be rediscovered. He swore that if he ever took up this craft, he would do everything from scratch and never, ever open a single packet. After two and a half years pursuing a formative path toward his goal, he was convinced he had arrived and could call himself a gelatiere. In 2013 Mirko opened the Cremeria Opera Naturali per Gusto in Lucca. It's now in the top fifty gelaterias in Italy. |
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Fabio Moschini Fabio began his career when he was only 22. The son of an hotelier, he attended a culinary institute and gathered some experience as a waiter. He started playing around with chocolate for fun, but soon he was hooked and began to study with famous maîtres chocolatiers. By 1990 he was ready to dive into the great adventure of his life, opening his own chocolate shop Cioccolato & Company at Massa e Cozzile (Montecatini Terme). His dedication and hard work soon brought him success, and he took on Adria Grazzini as an employee. She too was bitten by the chocolate bug, and between them they produce a range of handmade chocolates and gelato using natural ingredients. If I listed them here, you'd be drooling. |
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Course Organiser
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Erica Jarman Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests. |
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Fattoria Rozzalupi, Cerreto Guidi Originally the Renaissance hunting lodge of an aristocratic Florentine family, the Fattoria evolved into a typical agricultural hamlet which has been sensitively converted to guest accommodation by the brother-in-law of our truffle hunter (we like to keep it in the family). They have olive groves and produce olive oil. On-site restaurant, swimming pool, wifi. http://www.fattoriarozzalupi.it/en/index.htm |
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Price Per person: 1750 Euros Deposit: €300 when you book Balance: due 8 weeks before course starts The farm where you stay, the people you visit and who present the course are dedicated to preserving the patrimony of traditional olive oil. By coming on the course you will be supporting it too. Includes 5 nights welcoming, relaxing accommodation, en suite bathrooms Local ground transportation for 6 days Daily continental breakfast, 5 lunches, 5 dinners Course lectures and all activities shown on Course tab, course notes Does not include Airfares Travel and cancellation insurance Wine and drinks other than those served with meals, additional meals Personal expenses such as telephone, mini-bar, etc. Meeting points Where: Pisa airport, Pisa Centrale station When: no later than 12.00 If everyone arrives earlier, we'll pick you up as soon as everyone is there. Recommended international travel: Nearest airports: Pisa Airlines from UK: British Airways, EasyJet, Ryanair Airlines from outside Europe: You may have to fly to another European city and take a connecting flight or train to Pisa Centrale. There are good low-cost flights from many European cities. There are better train connections from Rome than from Milan. Nearest train station: Pisa Centrale Departure points Where: Transfer to Pisa airport or train station When: There will be one transfer no earlier than 8.30 am. Please don’t book trains that leave Pisa before 10.00 or flights that leave before 11.30. If you need to leave earlier, I can arrange a special transfer at your own expense. Dress Informal. Jeans are acceptable everywhere. Weather October 11–21˚C/52–70˚F, precipitation 119 mm/4.7 in November 6–15˚C/43–59˚F, precipitation 122 mm/4.8 in December 3–12˚C / 37–54˚F, precipitation 86 mm / 3.4 in Itinerary is subject to change if necessary due to weather or agricultural conditions or other events outside our control. To request a booking form email info@sapori-e-saperi.com |
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Our time learning to taste olive oil with Elisabetta was not only a highlight of our trek through Italy, but it also changed how we cook. Elisabetta's clear expert advice, detailed tasting instructions, and wonderful cooking gave us the confidence to be able to discriminate between potentially great oils and expensive, but poor quality oils. After returning home, we've been able to source great oil reasonably and can finally use it for all stages of cooking instead of sparingly at the end while letting it die on the shelf. Cooking is simpler and our food has never tasted this good -- the flavors of the ingredients shine and have wonderful depth. Plus, there's more time to sit around the kitchen table and enjoy each other, and maybe another amaro, just like at Elisabetta's.
Erin & Dave, USA, December 2022
