The Oleoteca. Learn to sense.

We regain our knowledge about olive oil by using all our senses. In the beautiful vaulted cellars of the Villa Campestri Oleoteca, we can participate in the experience of sensory analysis of the oil. Small amounts of national and international excellent-quality oils are served in special glass ampoules that are heated in the hands to release the oil’s fragrance. Then, using special ceramic spoons, move on to tasting various types of oil, and with the help of an expert learn to distinguish the main indicators of its characteristics. You'll discover, for example, that the sensory profile of the oil produced in the Villa’s olive grove is characterized this year by a decisive intensity of the 3 main sensory descriptors of extra virgin olive oils: ‘green fruity’, ‘bitter’ and ‘spicy’, with background hints of artichoke and almond. 

We continue the journey of rediscovery at the L'Olivaia Restaurant, where the Olive Oil Menu takes gastronomy up to a new level. We complete our tour by visiting the ancient olive groves of the Villa, where the olives are organically grown, harvested by hand and then processed on the same day at the Villa’s press.