In this report we explore two regions that celebrate green gold” with passion and participation
Umbria: Five weekends of celebration among olive presses and olive groves
In Umbria, from 18 October to 16 November 2025, the 28th edition of Open Crushers® will take place, an event
symbol of the new extra virgin olive oil. The olive presses become places open to the public: guided tours, tastings, trekking among centuries-old olive trees
and up to concerts “oleocentric”. In the village of Umbertide, for example, you can participate in “Oil & Art” at the I Girasoli oil mill: visit
guided + taste of freshly crushed oil.
The region, also famous for the historical tradition of olive cultivation and the presence of the
Lungarotti Foundation, which manages the Olive and Oil Museum in Torgiano, where the story is told
of the plant, the milling and the olive culture. For the visitor it means: walks among the
olive trees, tastings of still “cloudy” oil, freshly toasted bread, and the silence of uncrowded hills that
they enhance the taste.
Puglia – Olive groves, mills, and a new law for oil tourism
On the southern side, Puglia is experiencing an important moment for oil tourism: with the law
Regional No. 9 of June 10, 2025, initiatives to welcome tourists to olive presses are being strengthened,
tell the story of the oil supply chain and make the olive growing company a place of experience.
The Terra di Bari DOP area is a symbol: the Coratina and Cima di Bitonto varieties dominate the
production, in the municipalities of Altamura, Andria, Bitonto.
In the small olive presses in Puglia, which can be visited during “open day” with tastings, the visitor discovers the intensity
of the taste: peppery profile oil, aromas of cut grass, notes of artichoke and almond.
An authentic experience: from the oil mill to the village, among ancient stones and the silence of the countryside.
How to Taste New Oil: Technical and Sensory Aspects
The rite is simple and complex at the same time. According to a recent article, “from harvesting to milling
a maximum of 48 hours pass and, in those 48 hours, everything is decided”.
During the tasting:
intense green color with golden reflections;
smell: notes of fresh grass, artichoke, bitter almond;
taste: bitter and spicy present, which certify freshness and active phenols.
Going to an open mill means perceiving the entire cycle: olives being crushed, atmospheres of
workshop, technical explanations and rural reception.
Why is it worth doing now? Less crowded than in classic tourist areas;
More affordable prices in agritourism and rural villages;
Integrated experience: landscape, flavors, culture.
In Umbria with olive groves and in Puglia with silver expanses, new oil becomes a symbol of
identity, territory and authentic taste.