How to taste, what to look for, where to go — from Tuscan estate tastings to Puglian mill visits.
Plan your Italy trip →Blue glass cups (to hide the color, which doesn't indicate quality). Warm the oil in your hands. Sniff — you should smell fresh-cut grass, tomatoes, artichokes, almonds. Sip — let it coat your mouth. Good oil has a peppery kick at the back of the throat (the "pizzica") and a clean, fruity finish. Bad oil tastes greasy, flat, or rancid. After 3-4 oils, you'll never buy supermarket olive oil again.
Tuscany (Chianti, Lucca, Maremma): Hundreds of estates offer tastings. Combine with wine — many estates produce both. Umbria (Spoleto, Trevi): Some of Italy's most awarded oils. Less touristy than Tuscany. Puglia (Fasano, Ostuni, Lecce): Italy's largest olive oil producing region. Ancient trees, powerful flavors, lowest prices. Liguria (Taggiasca olive): Delicate, buttery oils. Lake Garda (DOP): Northern Italy's surprising oil region.
Tell us what you love eating — we'll find the perfect class, tour, or tasting.
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