Olive Oil and Wine

Tuscany is world-famous for its wines, but it’s also home to some of Italy’s finest extra virgin olive oils. Known for their bold, peppery profiles and high levels of polyphenols, Tuscan EVOOs are crafted from local varieties like Frantoio (fruity with hints of artichoke and fresh-cut grass), Moraiolo (rich and herbaceous with a spicy finish), and Leccino (delicate and elegant). Learning to recognize these flavor notes, understand the production process, and master proper tasting techniques is a deep dive into Tuscany’s authentic culinary identity. That’s why we organize guided visits and tastings at some of the region’s most passionate and interesting olive oil producers—especially small, lesser-known farms that are full of surprises.

And then there’s the wine. While names like Chianti and Brunello di Montalcino are known around the world, Tuscany also hides a wealth of lesser-known wines crafted from heritage grape varieties grown in ancient vineyards. From coastal soils to mountain zones, the region’s diverse landscapes support a range of grapes, each offering a unique expression of Tuscany’s terroir. Through The Locals’ Table project, we spotlight these hidden gems and invite you to taste wines that are deeply connected to place, tradition, and sustainable farming.

This rich variety of olives and grapes tells a story of biodiversity, cultural heritage, and respect for the land. By joining our cooking classes, tastings, and farm visits, you’ll go beyond the surface—from grove to glass, soil to sip—and experience the flavors that make Tuscany truly unforgettable. Check the calendar to see what’s coming up and join us on a journey through Tuscany’s delicious, undiscovered side.