BENEDICTA DA VIVERE · FIRST EVENING OF THE SERIES
THE THREE SOULS OF TUSCAN OLIVE OIL
OLIVE OIL TASTING DINNER IN FLORENCE · FRIDAY 20 NOVEMBER 2026, 8:00 PM
A tasting experience where land, tradition and fine dining meet: three Tuscan extra virgin olive oils from the Frantoio di Santa Tea oil mill, a tasting menu created by our chef and Tuscan wines to match, in the historic centre of Florence, a short walk from Santa Maria Novella. €42 per person, limited seats, booking by phone only.
A TASTING EXPERIENCE BETWEEN LAND, TRADITION AND FINE DINING
Some products hold the identity of a whole region, telling its story through unmistakable aromas, flavours and nuances.
Extra virgin olive oil is one of the most authentic voices of Tuscan tradition: a heritage of farming culture and know-how in which every olive variety – every cultivar – shows a different personality, shaped by the soil, the climate and the work of the people who grow it. November is when the new season’s oil arrives, fresh from the mill, and it is the moment Tuscans look forward to all year.
This is the spirit behind Benedicta da Vivere (“Benedicta to be lived”), a series of evenings in Florence celebrating the best of the region through food experiences, encounters and guided tastings.
The first evening, The Three Souls of Tuscan Olive Oil, explores three different expressions of extra virgin olive oil from Frantoio di Santa Tea, a mill rooted in the Tuscan olive oil tradition.
A sensory journey that leads guests through the character of three varieties, in a dialogue between oil, food and wine.
THREE OILS, THREE PERSONALITIES
The tasting is built around three interpretations of extra virgin olive oil, each paired with a dish designed to bring out its character.
FRESCO DI FRANTOIO
THE GREEN ONE · FRESH FROM THE MILL
The freshest, liveliest expression of the new season’s oil, with its green, grassy notes.
Tasted with toasted bread and cannellini bean cream, served with Trebbiano Toscano IGT Parri, a crisp Tuscan white.
FRANTOIO
THE CHARACTER
A variety with a bold personality, full of intensity and structure.
Paired with pici – thick, hand-rolled Tuscan pasta – with salt cod, potato velouté and lemon, served with Chianti Classico DOCG Viticcio.
LECCINO
THE SMOOTH ONE
A gentler, more harmonious profile, with soft and balanced nuances.
Paired with a ricotta flan with poached pear and chestnut honey, served with Chianti Classico DOCG Viticcio.
THE TASTING MENU
To complete the experience, a dessert created to explore a different side of extra virgin olive oil: an olive oil cake with vanilla cream.
Every dish comes from the chef’s attention to the balance of ingredients and flavours, with carefully studied pairings that bring out what makes each oil unique.
Here the kitchen becomes part of the tasting itself, turning every sip and bite into a discovery of contrasts, harmonies and new nuances.
BENEDICTA DA VIVERE
The Three Souls of Tuscan Olive Oil opens a series of evenings dedicated to fine food, local culture and the pleasure of sharing a table.
A chance to experience Benedicta through intimate, carefully curated events, where culinary research meets the storytelling of Tuscan traditions. The restaurant is set in a former Franciscan cloister in the heart of Florence, a few minutes’ walk from the Duomo and Santa Maria Novella.
EVENT DETAILS
The Three Souls of Tuscan Olive Oil
Date: Friday 20 November 2026
Time: 8:00 pm
Where: Benedicta Restaurant, Via Benedetta 12R, Florence (Santa Maria Novella area)
Partner: Frantoio di Santa Tea
Experience: tasting of three extra virgin olive oils with a paired tasting menu and wines
Price: €42 per person
Booking: reservation required, limited seats
For information and reservations, call Benedicta Restaurant on +39 055 264 5429.
Benedicta Restaurant – Florence
A place where cuisine meets the pleasure of discovery.
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