olive oil

This program will be offered in November, the time to pick up the olives by our olive trees, we hope with a great harvest.
You will see and maybe help the workers picking up the olives to make our wonderful olive oil. We could go to the mill and you will discover this unknown word when we make our own olive oil, step by step. What a feast for the farmers! And at the end of your stay you will deserve a bit of our new extravergin olive oil, liquid gold, to get home.

Day 1

We pick you up from the airport.

If you will arrive in the morning, not so tired, I suggest a walk along the seafront and in the main square of Mola, enjoying the slow way of life of the locals, and sitting in a cafè for an aperitivo, maybe a Spritz with some snacks.

Lunch in masseria.

If you arrive in the afternoon you will be ready for our special welcome dinner. At the end of the dinner you will taste my home made Rosoli.

Day 2

After breakfast ready for our 1st day of cooking class.
But in this day the workers pick up our olives from the trees and if you wish you can help or just watch the way they work.

We are going to prepare some baked dishes, such as calzone (the onion pie) Focaccia and Taralli. And if you love cheese please smile.
In the late morning we are going to prepare mozzarelle and burrata here in masseria.
And everything will be ready for lunch.

At the sunset when the boats arrive in Mola di Bari we will go to the Harbor and we could buy what we need for our cookery class about fish for our dinner: Riso Patate e Cozze, Octopus, Cavatelli al Nero di Seppia, whatever we will find, so fresh.

Day 3

This day we will go to the mill to check if our olive oil is ready and you will discover the authentic word of olive oil farmers.

This night for dinner we will prepare dishes with fresh olive oil such as “fave e cicorie“ or “crapiata” and fried fresh olives, una vera leccornia!

Day 4

Alberobello, Locorotondo and the landscape of trulli Valley.

Coming back we will visit Polignano the nice village famous for its sea grottos and for “gelato“. We will have a gelato tasting there as light lunch.

Afternoon cooking class about meat with the ragù of Edoardo De Filippo. Or another meat dishes such as “Cutturiddu“, a special lamb recipe by old Murgia shepherds.
Or if you prefer we can have dinner as the locals prefer: carne al fornello, by the butcher. Different kind of grilled meats, that you will eat there: the typical bombette, sausages, ribs, chicken wings, you make the choice. Waiting for your meat, you will have some appetizer such as dry sausages, caciocavallo, pecorino and so on.
It’s up to you.

Day 5

After breakfast transfer to the airport/station.