Good olive oil has a story.

This small-group tasting (max 15) is led by Fausto Borella, the head of Lucca’s extra virgin olive oil academy. You start in an 18th-century apartment with views over Lucca’s medieval walls, the cathedral bell tower, and even the theatre area—so the lesson comes with a real sense of place.

Two things I really like here: the fact that it’s taught personally by an EVO expert, and the setting itself. You also learn the basics behind olive oil and wine production, plus the health benefits of extra virgin olive oil—not just how it tastes, but why it matters.

One possible drawback: it’s a tight 2-hour experience. If you’re hoping for a long, slow countryside day with multiple stops, you’ll want to pair this with your own extra exploring time in Lucca.

Key Things I’d Put on Your Radar

• Expert-led tasting with Fausto Borella, in English, French, or Spanish
• 4 EVOs tasted back-to-back, built around cultivars and what changes flavor
• Small group size (max 15) for questions and a calmer pace
• Wine tasting plus Tuscan food after the olive oil lesson
• Lucca views from an 18th-century apartment, not a crowded city-center restaurant

Inside Lucca’s EVO Academy: A Tastings Room With Real Views

The meeting point is Corso Garibaldi 52, right in the heart of Lucca. From there, you head to the academy’s historical space: an XVIII-century apartment that feels like you’ve stepped into a private corner of the city. It matters because the experience isn’t built around a rushed tasting in a loud room. You sit, you smell, you taste, and you look out at Lucca as you learn.

The view is part of the “why this works.” From the academy you can see the medieval walls and major landmarks, including the cathedral bell tower. Even the theatre area shows up in the sightlines. That means the tasting doesn’t feel like a checkbox activity. It feels like a mini education session tied to the actual geography.

Another smart choice: this tour is designed to help you avoid the usual tourist-trap rhythm in the city center. Instead of pushing you into a generic restaurant meal, you get a structured tasting with instruction, then a prepared Tuscan lunch. You’re not just eating. You’re learning how the products connect to local culture and production.

And yes, the “who” matters. This is hosted personally by Fausto Borella, founder of the Maestrod’olio Academy, and an EVO sommelier and consultant. In the reviews, you’ll also see praise for the hostess (Genva is specifically mentioned), which tells me the service is hands-on and friendly, not distant.

The Olive Oil Lesson: Tasting 4 EVOs Like a Pro (Without Pretending)

Here’s what you’re really buying with the olive oil part: not the novelty of tasting oils, but the skill of tasting them correctly. You start with an introduction to extra virgin olive oil (EVO)—including cultivars (the olive varieties), how production affects what you taste, and the health benefits people associate with EVO.

Then comes the main event: an extra virgin olive oil tasting of 4 different EVOs. That format is great for first-timers. One oil can be enjoyable but hard to compare. Four oils give you quick contrast, so you can notice differences in aroma, intensity, and the overall “personality” of each EVO.

What I’d focus on during the tasting:

• Aroma first. Smell before you sip. It helps you understand why the same food (olive oil) can feel light, peppery, grassy, or more mellow.
• Taste in sequence. Don’t jump around. Your brain calibrates with each sample.
• Pay attention to the finish. The after-feel is often where you notice bitterness or peppery notes.

This is also where the health-benefit explanation lands best. The moment you understand why EVO is treated differently from other olive oils, the lesson feels practical rather than preachy. The tour doesn’t just say EVO is good. It frames why it matters and gives you a way to think about it.

One more advantage: the instruction language changes based on your group (English, French, or Spanish), and it’s run personally by the EVO expert. That usually means less confusion and fewer awkward moments with a printed script.

Wine Tasting After EVO: Pairing With a Purpose, Not Random Sips

After the olive oil tasting, you move into wine tasting. The smartest part is the order: olive oil first, then wine. EVO training trains your palate in a way that makes the wine experience easier to follow. You’ll have a fresh baseline for how flavors show up before you add grapes to the mix.

The tour is also built around learning secrets behind olive oil and wine production, so the wine part isn’t only about taste. It’s about context—what farmers and producers do that affects the final glass. That helps if you’re the type who always wonders why one wine feels sharper or rounder than another.

Will you become a sommelier by the end? Probably not. But you will leave with:

• a clearer sense of what to notice in the glass
• less guesswork when you order wine later in Tuscany
• a better match between what you taste and what’s happening behind the scenes

This is the kind of tasting that rewards curiosity. If you ask questions, you get answers. If you don’t, you still come away with a tidy mental map of local production and how flavors connect.

Lunch in Lucca: Light Tuscan Food With a View

After tastings, you get a light lunch—designed to let you enjoy traditional Tuscan cooking without turning the whole thing into a full-day meal. In the reviews, the food gets strong praise, and the details line up with what you’d want after tasting multiple products.

One review highlights heavy appetizers plus a nice pasta lunch. Another mentions dessert as the best part, along with coffee. These aren’t throwaway comments. They suggest the meal is more than bread and a sip. You’re actually fed in a way that respects the teaching portion.

A big value here is that you’re eating in a setting tied to the academy, not hustled into a crowded, center-of-town restaurant. That matters for two reasons:

1. Your meal keeps the tasting rhythm going. You’re not scrambling to find a place to sit and eat.
2. You’re more likely to feel relaxed instead of rushed.

Also, since the tour is about traditional Tuscan cooking, you’ll likely find flavors that feel familiar enough to enjoy, but still “Tuscan” in that olive-oil-and-ingredient sense. EVO is everywhere here, so having it taught earlier makes the lunch feel connected rather than separate.

The view is the finishing touch. If you can look out at Lucca’s walls while you eat, that’s when the memory sticks.

Price and Value: What $116.36 Really Covers

At $116.36 per person for about 2 hours, it’s not a budget tasting. But it does look like fair value when you break down what’s included and who’s teaching.

You’re paying for:

• Small-group attention (max 15)
• an EVO expert leader (Fausto Borella) personally running the experience
• 4 EVO tastings, plus explanation of cultivars and production
• wine tasting
• a light lunch with Tuscan food (and reviews mention dessert and coffee)

In plain terms: you’re buying instruction plus multiple tastings plus a proper meal. Many “food tours” either focus on walking and snacks, or they focus on one big meal. This is a structured product lesson—olive oil as the foundation—and then the lunch ties it together.

Timing matters too. This is scheduled during midday hours (opening hours listed as 12:00 PM to 2:00 PM, Monday to Wednesday). If your trip schedule fits that window, you’re getting a clean, easy slot without turning it into a logistical puzzle.

Who Should Book This Lucca Tasting (And Who Might Skip It)

This tour is a great fit if you:

• want a quality olive oil education instead of just sampling
• like small groups where questions are welcome
• enjoy Tuscany’s food culture and want it explained in a practical way
• prefer learning from a true local expert rather than a generic guide

You might consider skipping or pairing it differently if you:

• want a long day with lots of countryside stops
• hate structured tastings and prefer wandering on your own
• need an experience that runs outside midday Monday–Wednesday

It’s also a solid choice if you’re traveling with food curiosity but don’t want to commit to a full cooking class. This sits in the sweet spot: guided learning, tastings, and a meal.

Practical Tips for a Smooth 2-Hour Experience

• Go hungry, but not reckless. You’ll have tastings and a lunch. Start with an appetite, finish satisfied.
• Bring questions. The format works best when you engage, especially during the EVO instruction and health-benefit explanation.
• Plan around midday. The listed operating window is 12:00 PM–2:00 PM, Monday through Wednesday.
• Meet at Corso Garibaldi 52. That’s your anchor point, and the tour ends back there.
• Look for language matching. The tour is run in English, French, or Spanish, depending on the group.

One more thing: the experience is described as private in the sense that it’s only your group participating. That often means a more personal feel, even with the small max group size.

Should You Book This Lucca Olive Oil and Wine Tour?

If you like food with an explanation behind it, I’d say yes. This isn’t just tasting oils and calling it a day. You get Fausto Borella’s EVO-focused teaching, a structured run through four EVOs, then wine and a Tuscan lunch in a beautiful old Lucca setting. The reviews back up what matters most: people remember the learning, the meal quality, and the warm hosting (including Genva).

Book it if your schedule fits the midday window and you want a concentrated, high-quality culinary experience in Lucca. Skip it only if you’re chasing a long countryside itinerary or you’d rather be on your own exploring the city at a slower pace.

FAQ

Where does the tour start?

It starts at Corso Garibaldi 52, 55100 Lucca, Italy, and ends back at the same meeting point.

How long is the experience?

The tour lasts about 2 hours.

How large is the group?

The small-group format has a maximum size of 15 people.

What’s included besides olive oil?

You’ll have extra virgin olive oil tasting of 4 EVOs, followed by wine tasting and a light lunch.

Who runs the tasting?

The experience is held personally by Fausto Borella, who is described as an EVO expert and food & wine consultant.

What languages are available?

The activity is offered in English, French, and Spanish.

When does it run?

The listed opening hours are Monday through Wednesday from 12:00 PM to 2:00 PM.

Is it a private tour?

It’s described as private, with only your group participating.

Can I cancel for free?

Yes. You can cancel up to 24 hours in advance for a full refund.

Is the tour near public transportation, and are service animals allowed?

It’s listed as near public transportation, and service animals are allowed.

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