Want to understand how to tell the difference between good and bad olive oil, here you have it..
On Sunday Massimo took our guests from the Loyola University (Chicago) round the Olive trees, explaining the history and the techniques used for making our olive oil. He then took then to the storage rooms where the olives are kept and sorted until they are ready to be sent off to be pressed. They were then put to the test: each were given a taste of four different oils and were explained how to correctly taste oil, they then had to give a consideration and a vote for each one. Massimo then checked the forms they had filled in and Montestigliano extra virgin olive oil won!
We then all sat down in the Granaione for a big delicious Tuscan lunch thanks to Chef Agneska.