Fresh, green, pungent, peppery – there’s nothing like vibrant colour, taste and aroma of freshly pressed Tuscan olive oil!

The beginning of every year is when I get our first batch of just-harvested extra virgin olive oil from farm Fattoria di San Quintino in San Miniato, about half way between Florence and Pisa. It’s the perfect time to discover what fresh olive oil really tastes like, so we’re hosting a special Valentine’s eve dinner to celebrate the 2018 harvest of San Quintino olio nuovo.

I am thrilled to be joined once again by chef Deborah Verginella, who has crafted a traditional 4-course Tuscan meal incorporating the new olive oil in everything from appetizers to dessert (and rest assured, my olive oil cake will be on the menu!).

I will also take the opportunity to do a quick, fun, interactive tasting and presentation to teach you a few things about how olive oil develops over time, and some of the differences between farm-produced and commercial olive oil.

For menu and tickets please go to Cucinato