Often you’ll overhear Tuscans talking about their sacred ‘oro verde’ (green gold). Weighing nothing near as much as gold, extra-virgin olive oil is certainly worth more — or, at least to an Italian. Inside a bottle of EVOO, lies more than what meets the eye, nose and palate.
In Tuscany, the tradition of harvesting olives begins early-September and continues until mid-November. Family and friends gather in the groves, early morning to after sunset, for days on end. This tedious and laborious job comes with the promise of a feast. A grand dinner, where tradition, respect and love for the terroir, manifests in a form of liquid gold: a neon-green, bitter, peppery explosion. ‘Tapping the Green Gold’ unearths the tradition, respect and love rooted in the extra-virgin olive oil harvest. Four producers invite Tuscany Now & More to join them in Tuscany to discover the beauty and harmony behind this truly unique experience.
If you’re lucky to have a bottle of freshly pressed olive oil, why not treat yourself to a genuine extra-virgin olive oil harvest dinner. We teamed up with Estate of Petroio resident chef Francesco to create a downloadable recipe card that brings a little of our Italy to you. These three recipes exalt the remarkable flavours of Tuscany’s liquid gold.
Download free recipe card:
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