The visit to Le Ferre begins in the field, among the olive trees to discover their characteristics and stories, as well as the link of the plants with the land and human history.
The tour continues in the oil mill and among the packaging environments to discover techniques and methods of cultivation and production, as well as processes to achieve the best quality to protect consumers.
We then move on to the tasting room to learn the tasting technique and learn to recognise the sensory notes, between nose and palate and distinguish their intensity in three different extra virgin olive oils.
To finish, hints of food matching and related food tasting proposals.