Olive-oil mill visit and sensory tasting in Urla

Urla and the surrounding peninsula have grown olives since antiquity, and the town was one of the places where olive oil was pressed on an industrial scale more than 2,500 years ago. This visit takes your group to a family-run mill outside Urla that combines old stone presses with a modern cold-press line.

The miller walks the group through the grove and the mill, explaining harvest timing, cold pressing and storage. In the tasting room, a trained taster leads a sensory session with blue tasting glasses: teams compare three or four oils, learn to recognise fruitiness, bitterness and pungency, and spot common defects.

The session ends with a light lunch of bread, local cheeses, olives and seasonal salads, and every guest takes home a small bottle. From October to December the mill is pressing, and the group can watch the new oil come out of the decanter.