Autumn in Mugello has an unmistakable scent: a blend of burnt wood, chestnuts and, above all, freshly pressed olive oil.
Between mid-October and November, the valley’s olive groves come to life for the harvest, and the oil mills open their doors to transform freshly picked olives into one of Tuscany’s most prized products.
If you’re planning a stay in Tuscany at this time of year, experiencing the olive-pressing season is one of the most authentic ways to discover this region.
Although Mugello is historically renowned for its chestnut woods and pastures, olive cultivation boasts a centuries-old tradition, facilitated by a unique microclimate.
Mugello extra virgin olive oil is a hidden gem of the region’s food and wine heritage. The microclimate, sheltered by the Appennine mountains, and the historic varieties such as Frantoio, Moraiolo and Leccino result in an oil with a brilliant colour and a bold character. On the palate, it is immediately recognisable by the scent of freshly cut grass and characteristic tingling sensation in the throat – an unmistakable sign of freshness - and a wealth of antioxidant properties.
To live in the Mugello during the olive harvest is to experience rural Tuscan culture first-hand. Many historic olive mills in the area around San Piero a Sieve, Barberino and Vicchio organise open days. You can watch the olive-pressing process and taste freshly pressed, locally sourced olive oil.
The best way to round off the day is to enjoy a plate of ‘fettunta’: a slice of unsalted Tuscan bread toasted over hot coals, rubbed with garlic and drizzled with a generous splash of extra virgin olive oil.
Taste isn’t the only way to savour the olive harvest season: for a particularly picturesque walk, take a stroll through the olive groves and admire the autumnal colours of the hills. The perfect way to whet your appetite for a food and wine stop at a farmhouse inn or a local trattoria.
During your stay, we recommend stopping at some of the area’s food and wine hotspots, such as local oil mills, to buy the year’s first pressing directly from the producers, or seeking out traditional restaurants and trattorias, where the seasonal menu features traditional dishes enhanced by fresh olive oil, such as bread soup, ribollita and Mugello potato tortelli.
Choosing an autumn weekend to explore the area allows you to combine the pleasures of fine dining with walks in the countryside, whilst the colours of the leaves envelop the hills and woods. This is the ideal season for strolling in the open air and enjoying the warmth of the Tuscan villages.
By staying at a Collichiari property in Mugello, you can enjoy a weekend of fine food and nature. In the evening, return home and let yourself be enveloped by the autumnal atmosphere, perhaps sipping a glass of local red wine by the fire.
In partnership with Trading Estate Service Srl
