EXPERIENCES

Days in touch with nature 

Winter Farmer’s Day

Period: early November to late January 

Morning in the olive grove begins with spreading nets beneath the trees, followed by abbacchiatura—gently shaking or beating the branches to harvest the olives, which fall onto the nets. The skilled harvesters collect the olives into baskets. Afterwards, the olives are taken to the farm’s cleaning warehouse, where machinery removes leaves and debris. When the crates are ready, the olives are transported to the family-owned mill, where visitors witness the milling process that transforms the fresh olives into extra virgin olive oil. The experience concludes with a tasting menu featuring typical regional dishes accompanied by the farm’s own products. At the end of the milling, each guest receives a bottle of freshly pressed Taggiasca cultivar extra virgin olive oil—a perfect souvenir of this authentic agricultural journey

benessere-ulivi

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