The best olives are ready to be picked in October each year. The best purveyors of olive oil harvest the fruit by hand and cold press it within two hours. Sicily’s soil and pervasive sunlight make for some of the world’s most delectable olive oil. On Day 3 of this September’s Enchanting Sicily tour, we’ll be visiting an olive orchard and pressing facility, learning about the process and tasting the different grades of olive oil along with typical dishes made with the liquid gold.
Allison Scola is founder, owner, and curator of Experience Sicily and the Cannoli Crawl. Named one of the experts for the 2019 New York Times Travel Show, Scola writes and lectures on Sicily and leads immersive tours and designs custom itineraries that delight discerning travelers. She has been featured on Rudy Maxa’s World with the Carey’s, America’s #1 Travel Radio Show and as the cannoli expert in the documentary Cannoli, Traditions Around the Table. Scola has lectured about Sicily at University of Pennsylvania, The New School, LIU Post University, Queens College, Westchester Italian Cultural Center, at high schools in the New York City metropolitan area, and at events in New York City.
