Want to taste just-pressed olive oil - straight from Tuscany's olive groves?

When you think olive oil, you think Italy - and for good reason. Italy produces some of the most flavorful and highest quality oils in the world. While they are the second largest producer (behind Spain) of olive oil, Italians are the number one consumer of this 'liquid gold.' It is a precious heirloom, and just-pressed oil tastes unlike any other.

Tuscany opens its doors during the harvesting and pressing of oil. Festivals pop up in small towns, families living on orchards post 'open' signs along the road. You can often help pick olives, watch them be pressed and learn how to taste and compare the complexities of olive oils. This 'taste of Tuscany' is unlike any other.

The olive oil trees are harvested just once a year, primarily during the month of November. In most cases, the olives are combed or handpicked off the trees and fall into nets on the ground below. The olives are then gathered, put in slotted containers and pressed within 24-72 hours.

While there are many tree varieties, the four most common are frantoio, leccino, moraiolo, and divastro. Each of these trees determines the oil's distinct flavor; some orchards will have more than one variety. Quality depends on the trees used, the pressing process and growing region. It also depends on time, heat and light. Made with great care, the best quality oils have a shelf life of 2 years; they should be kept in the dark (note dark bottles) and away from heat. The color of the oil is due to the variety of olives used---and has no bearing on quality. Tuscan oil has a distinct green color and ranges from naturally spicy to sweet and mild.

Olive oil is as unique as wine in terms of care, harvesting and flavor profiles. One olive orchard owner lamented the fact that restaurants don't have 'olive oil lists' to accompany traditional 'wine lists.'

Tuscany boasts some of the best olive oil in the world; many associations, cities and cooperatives are organizing special itineraries and opening olive oil pressings to the public. November is a great time of year to visit olive mills (frantoi), to observe the crushing and to taste first-hand, just pressed olive oil. There is nothing like the flavor of new oil; it is used directly on salads, sandwiches and for dipping bread. 'Old oil' is primarily used for cooking - last year's harvest is considered old. Think of cookies: they are amazing just out of the oven. Even though they are still delicious a few days later, they lose that fresh, just out of the oven quality. The same is true of olive oil: you will never forget the mouth-feel and novelty of tasting new oil - while staying in the heart of Italy.

Tuscany's Reggello region is situated southeast of Florence, borders Arrezzo and Umbria to the east and the Chianti hills and Siena to the west. Reggello has 'Oil Routes' that you can follow; this year in Florence's Piazza Santa Croce they had 'The Extra Virgin Olive Oil Fair of Reggello' - an event with over a dozen olive oil producers, where visitors could taste as many olive oils (as well as sample Vin Santo, wine, and olive oil lotions and soaps). If you drive through Reggello's hilly landscape, you can visit many mills. A few of the mills are Frantoio Pasquini, Frantoio di Santa Tea and Terre di San Gorgone.

To soak up Reggello's oil routes and more, consider renting a villa in olive country from Tuscany Rent Direct. Tuscany Rent Direct offers many well-appointed country homes - here are a few that are ideally situated to enjoy Tuscany's annual olive pressing events:

Villa Leopoldina

Casa del Torrente

Podere Castelli