Nothing defines life in Italy more than a stroll through ancient family olive orchards.  VCC members recently enjoyed a tour of Frantoio Salvagno in Verona where they learned how olives are harvested, and participated in the process. The highlight of the trip was experiencing a coveted taste of the freshly harvested olive oil.
Two groups attended the tour maximizing how many members could attend.  Both enjoyed lunch afterward at a local restaurant.
During the tour, members observed how olives are harvested and the process of pressing the oil and bottling it from start to finish.  The Salvagno family farm has both an old school cold pressing system and newer, automated systems that reduce the time from tree to bottle to as low as 15 minutes.  Members watched the delicious golden green oil flow freely and tasted it fresh from the press, unfiltered.