REVIEW · LUCCA
Wine and Extra virgin olive oil tasting in Lucca, Tuscany
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Lucca’s olive oil lessons come with a view. This small-group tasting runs out of an 18th-century apartment in Lucca’s old-school Academy, led personally by extra virgin olive oil expert Fausto Borella. You’ll sample four different extra virgin olive oils, then move on to wine and a light Tuscan meal overlooking the medieval walls.
What I like most is the way the session is built around understanding, not just sipping. You’re guided through cultivars, what makes each EVO different, and even the health benefits of olive oil while you taste. Second, the food part isn’t an afterthought: you get a freshly prepared lunch with pasta and more than a few people have called out the dessert and coffee as standouts.
One possible drawback: you’re capped at about 2 hours total. It’s a focused tasting experience, not a slow, all-afternoon hangout, so if you want maximum time at the table, you may wish there was more.
In This Review
- Key Highlights You’ll Actually Care About
- Inside Lucca’s Olive Oil Academy: Why This Doesn’t Feel Like a Standard Tour
- Olive Oil 101, But With Real Comparisons: Four EVOs You Can Taste Side by Side
- The Olive Oil-to-Wine Shift: A Smooth Transition With Tuscan Logic
- Lunch With Views: Fresh Tuscan Food Instead of a City-Center Trap
- How Long It Really Takes, and Why the Timing Works
- Price and Value: What You’re Paying For (and What You Get)
- Who Should Book This (and Who Might Want Something Else)
- Practical Tips Before You Go (So It Feels Effortless)
- Should You Book This Lucca Olive Oil and Wine Tasting?
- FAQ
- How long is the tasting experience in Lucca?
- Where do I meet for the tour?
- What’s included in the tasting?
- How many people are in the group?
- Who runs the experience?
- What languages are available?
- Is it a private tour?
- What time does the activity run?
- What is the cancellation policy?
Key Highlights You’ll Actually Care About
- Maximum 15 people keeps the explanations clear and the pace relaxed
- Fausto Borella leads the session for extra virgin olive oil, not a generic food guide
- Four EVOOs tasting so you can compare styles and learn what you’re noticing
- English, French, and Spanish available, with personal hosting
- Lunch with views over Lucca’s medieval walls and major landmarks
- A light Tuscan meal that matches the tastings instead of competing with them
Inside Lucca’s Olive Oil Academy: Why This Doesn’t Feel Like a Standard Tour
This tasting is set up like a real local lesson, not a rush-through. You meet at Corso Garibaldi 52, then step into Lucca’s Academy space: an 18th-century apartment with a striking panorama. From there, you can look across to Lucca’s medieval walls, the cathedral bell tower dating back to the 8th century, and the historic Theatre.
That matters because the room sets the tone. When you’re tasting something as nuanced as extra virgin olive oil, context helps. You’re not just chasing flavors; you’re learning how place and production connect.
And yes, this is a small-group format (up to 15). That usually means fewer awkward silences and more back-and-forth during the explanations. Based on what people emphasize most, the hosting style is part of the appeal, with special praise in feedback for a host named Genva who was called warm and effective during the tasting and meal.
If you're still narrowing it down, here are other tours in Lucca we've reviewed.
Olive Oil 101, But With Real Comparisons: Four EVOs You Can Taste Side by Side
The core of the experience is an extra virgin olive oil tasting of four different EVOs. This is the part that tends to land best if you like learning a bit while you eat.
You start with the basics: what EVO is, how cultivars matter, and why olive oil isn’t one uniform taste. Then you move into the tasting itself, where you can actually compare. That “four EVOs” structure is smart. You’re not trying to memorize one oil’s profile—you’re building a sense of how style changes from one to another.
Here’s what I’d watch for while you taste:
- How bitterness and peppery notes show up (or not) from one oil to the next
- How aroma changes when you go from one EVO to another
- How the explanations help you identify what you’re sensing rather than just naming it
The tour also includes the health benefits of olive oil, which makes the tasting feel more grounded. Instead of the usual “it’s healthy because it’s olive oil,” you get the reasoning behind why EVO is valued. If you’re the kind of person who wants to understand what you’re buying in a shop (or serving later at home), this portion is especially useful.
The Olive Oil-to-Wine Shift: A Smooth Transition With Tuscan Logic
After the EVOs, you switch gears to wine tasting. The key is that the flow keeps building on the earlier learning. Olive oil isn’t only a stand-alone product here—it’s part of the same food culture that produces Tuscan wines and everyday meals.
You don’t get the feeling of two separate activities glued together. The tastings are part of the same story: production, taste cues, and pairing logic. And because the group stays small, it’s easier for the host to tailor how things are explained (especially since the activity is run personally by Fausto Borella in English, French, and Spanish).
If you’re worried about whether wine lovers will enjoy this, you should feel comfortable. The session includes both EVO and wine, and feedback consistently praises the wine-and-food pairing quality along with the meal.
Lunch With Views: Fresh Tuscan Food Instead of a City-Center Trap
This is one of the reasons I’d prioritize this over many city-center dining “tours.” You avoid the usual knock-off experience where you’re herded into a tourist restaurant and handed food that tastes like it was designed for speed.
Here, the meal is connected to the tasting lessons. After olive oil and wine, you get a light lunch that helps you appreciate traditional Tuscan cooking.
What you should expect:
- Appetizers along with a pasta lunch
- A meal that feels like it belongs in Tuscany, not just a refill between tastings
- People highlight that the dessert and coffee can be excellent
The setting boosts everything. You’re eating with that broad Lucca view—medieval walls, the big cathedral bell tower in sight, and the historic theatre area nearby. Even if the meal itself is “light,” you don’t feel like you got shortchanged because the atmosphere makes the time feel longer.
A practical note: lunch here is part of the experience plan, not a flexible restaurant stop. If you tend to get antsy when you can’t linger wherever you want, keep in mind the whole experience is about 2 hours.
How Long It Really Takes, and Why the Timing Works
The tour runs for roughly 2 hours. That’s long enough to do four EVO tastings, wine tasting, and a light meal without feeling rushed like some bar crawls.
It’s also worth noting the scheduled window: Monday through Wednesday, 12:00 PM to 2:00 PM. If you’re planning the rest of your day in Lucca, this is perfect for a midday plan that doesn’t swallow your entire afternoon.
Because it’s a fixed block, show up on time. You’ll want to settle in, start tasting, and not miss the first explanations—those early comments are where you learn what to look for in the oils.
Price and Value: What You’re Paying For (and What You Get)
At $116.36 per person, this isn’t a budget snack. But it also isn’t just a tasting flight at a fancy bar.
You’re paying for several things that add up:
- Small-group access (maximum 15)
- An expert-led session tied to extra virgin olive oil, with Fausto Borella personally running it
- Four EVOOs plus wine tasting
- A light lunch (appetizers and pasta, plus dessert and coffee being praised)
- Time in a historical 18th-century Academy space with landmark views
If you compare it to doing the same day by yourself (buying oils, finding a place that actually explains production, then booking a meal that doesn’t disappoint), the value starts making sense. This tour bundles the learning and the eating so you don’t spend your day hunting for quality.
And since it’s booked on average about 41 days in advance, it’s smart to reserve early if your dates are fixed. That doesn’t mean you can’t find a slot, but it does suggest demand.
Who Should Book This (and Who Might Want Something Else)
This experience is best for you if:
- You want a guided lesson on olive oil, not just a tasting you finish in silence
- You like food tours that include real meals, not only small bites
- You care about learning where products come from: cultivars, production basics, and what you’re tasting
- You want to stay away from the most obvious city-center “get in, get out” dining setups
You might choose a different option if:
- You’re looking for a long, open-ended lunch with lots of free time
- You’re mainly interested in wine and don’t care about olive oil at all
- You prefer to wander Lucca on your own during the day rather than follow a timed tasting flow
Overall, it fits travelers who like structured experiences—but still want authenticity and a human host.
Practical Tips Before You Go (So It Feels Effortless)
This is an easy daytime plan from a logistics standpoint:
- You’ll start at Corso Garibaldi 52 and the activity ends back there.
- You’ll likely receive confirmation at booking time.
- There’s a mobile ticket.
- Service animals are allowed, and it’s near public transportation.
What to bring:
- A curious attitude and the willingness to taste and compare.
- Light hunger management. Since it’s a tasting plus lunch, don’t show up starving, but don’t go so full that you miss the flavors.
And one more suggestion: when you taste each EVO, take your time for one question—How does this one feel in your mouth compared to the last? That’s the fastest way to turn the lesson into something you’ll remember.
Should You Book This Lucca Olive Oil and Wine Tasting?
Yes, if you want a high-quality, expert-led meal-and-tasting experience in Lucca that’s built around learning and not just consumption. The best reason to book is the combination of four EVO tastings, wine, and a real pasta lunch in a setting with views that make the time feel special.
If you’re on the fence, decide based on two things:
1) Do you actually want to understand olive oil (cultivars, what makes each EVO different)?
2) Are you okay with a tight schedule around midday?
If those answers are yes, this is the kind of tour that makes you leave with both better taste memories and better shopping instincts for what to look for back home.
FAQ
How long is the tasting experience in Lucca?
It’s about 2 hours (approx.).
Where do I meet for the tour?
The meeting point is Corso Garibaldi, 52, 55100 Lucca LU, Italy.
What’s included in the tasting?
You’ll have an extra virgin olive oil tasting of 4 EVOs, followed by a wine tasting, and a light lunch.
How many people are in the group?
The group size is kept small, with a maximum of 15 people.
Who runs the experience?
The activity is personally hosted by Fausto Borella, an Italian Academy Sommelier of Extra virgin olive oil and founder of the Maestrod’olio Academy in Lucca.
What languages are available?
The tour is conducted in English, French, and Spanish.
Is it a private tour?
Yes. Only your group will participate.
What time does the activity run?
It runs Monday to Wednesday from 12:00 PM to 2:00 PM.
What is the cancellation policy?
You can cancel for free up to 24 hours in advance for a full refund.
