Through the boughs of olive trees, bending under the weight of their
fruits, visitors to Spain, Italy, and Croatia can experience the harvest
that has kept these nations alive and healthy for generations.
Food tours are a booming business, with people wanting to learn how
what they eat goes from farm to plate, or in this case, to bottle. As
part of this growing industry, several operators have narrowed their
focus to one variety of olive oil to better explore the history and
importance of this ancient food to its local culture.
Olives and
the oil extracted from them have played a vital role in the lives of
people along the Mediterranean for centuries. Today, whether in Spain,
Italy, or Croatia, visitors can wander through olive groves, learn about
the oil-extraction process, and, most important, sample the final
goods. Though the tours are offered year-round, the best time to partake
is late fall into early winter, during the oil-pressing season.
Although
oils labeled as Spanish might be a less familiar choice on American
shelves, most of the olive oil sold on the world market originates in
Spain. Since the Phoenicians and Greeks first brought some trees to the
Iberian peninsula, Spaniards have treasured olive oil.
Guides from Olive Oil Tour
in Granada, Spain, lead participants through olive-laden trees outside
an Andalusian village and introduce them to a 15th-century mill where
they learn about traditional oil-processing techniques that had been
practiced there. The tour wraps up with an olive oil tasting and a discussion about ways to incorporate the oil into all types of foods, both sweet and savory.
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