The olive harvest isn’t just an agricultural event in Italy - it’s a celebration that unites families, travelers, and food lovers around one of the country’s oldest rituals. In 2025, the festa dell’olio nuovo promises a richer experience than ever, with new regulations for oleoturismo (olive oil tourism), record participation at local festivals, and harvests expected to rebound after challenging years.

Here’s how to join in, taste fresh oil straight from the press, and be part of Italy’s most authentic food season.

The olive harvest season shifts slightly each year, depending on the weather and the variety of olives. In 2025, picking will start earlier than usual in some regions, thanks to a mild spring and steady summer rains that have boosted yields.

• Tuscany and Umbria begin harvesting from late September through November. The golden hills of Chianti and the medieval towns of Spello and Trevi will buzz with activity through early December.
• Puglia and Calabria, Italy’s main oil producers, see the heaviest action in October and November. If you’re after volume and tradition, this is where to go: think sweeping groves, coastal breezes, and massive stone mills still powered by ancient presses.
• Northern regions like Liguria and Lake Garda usually start in November. These cooler climates produce more delicate oils, and their slower harvest pace makes for relaxed, scenic visits.

Sicily offers a perfect late-season experience. The island’s warm climate extends picking into December, and the mix of Greek, Arab, and local traditions gives its oil festivals a distinct character.

Since 2022, Italy has officially recognized oleoturismo - olive oil tourism - as a legal and regulated activity. That means farms and mills (frantoi) can host guided tours, tastings, cooking lessons, and even let visitors join the harvest under proper safety standards.

This law transformed the casual “visit a mill” idea into a structured experience: guests can now pick olives, watch the pressing process, and sample freshly milled oil knowing the activity is insured, hygienic, and certified. Regions like Tuscany, Umbria, and Liguria have already built local networks connecting frantoi, agriturismi, and small cooperatives.

If you’re booking in 2025, look for the label Oleoturismo autorizzato, it guarantees that the experience meets national quality requirements. We can certainly help you include this experience in your fully customized itinerary!

You don’t need to spend a week climbing olive trees to feel part of the festa. Most farms now offer flexible formats to match your curiosity and comfort.

• Half-day pick & press: perfect for day-trippers. You’ll collect olives with the farmers, tour the mill, and end with a simple lunch of bruschette drenched in bright green olio nuovo.
• Weekend stays: agriturismi in Tuscany and Umbria pair harvest days with cooking classes and tastings. You’ll wake to foggy hills, share stories at long tables, and maybe even help bottle the oil you pressed.
• Week-long immersions: ideal for slow travelers. Tours in Calabria, Puglia, and Sicily combine hands-on harvesting with visits to local markets, historical towns, and cooperatives. These deeper experiences often include certification workshops or blend tastings with sommeliers.

The olive harvest season overlaps with some of Italy’s best-loved autumn events. Each one offers a window into the rural rhythms of the country.

• Frantoi Aperti – Umbria (October 18–November 16, 2025)

Every weekend, the region’s mills open their doors for tastings, concerts, and guided walks. Towns like Spello, Giano dell’Umbria, and Trevi transform into open-air oil museums.

• Camminata tra gli Olivi – Nationwide (October 26, 2025)

A single-day event held in more than 150 municipalities. Locals lead scenic walks through olive groves, often ending with tastings and live music.

• ReOlio – Reggello, Tuscany (October 31–November 2, 2025)

A three-day fair celebrating freshly pressed oil with markets, workshops, and children’s activities.

• Oil Festival – San Quirico d’Orcia (December 5–8, 2025)

One of the last major harvest events of the year. Visitors enjoy food stalls, oil contests, and tastings in one of Tuscany’s most photogenic towns.

Wherever you go, book early - many events cap visitor numbers for safety and sustainability. If you need help navigating Italy’s most peculiar festivals, reach out to us for help! Also check out our article about the Sagra phenomena for other fun local festivals centered around food.

After two difficult years marked by drought and pests, 2025 is looking brighter. Italian producer associations forecast an increase of about 30% compared to 2024, with particularly strong yields in southern regions. The quality, too, is expected to rise: cooler autumn nights are helping olives ripen slowly, which means more intense flavors.

Travelers will benefit from greater availability of olio nuovo - the cloudy, just-pressed oil that bursts with peppery freshness. Prices, however, remain high due to energy and packaging costs, so authentic experiences where you can buy directly from mills are more valuable than ever.

Tasting fresh olive oil is a sensory ritual. Pour a small amount into a glass, cup it with your hand to warm it slightly, inhale the aroma, and take a small sip while drawing air through your teeth.

A good olio nuovo should taste grassy, fruity, slightly bitter, and pleasantly spicy at the back of your throat. That “bite” means the oil is rich in antioxidants.

For pairings, start simple: toasted bread with a pinch of salt, white beans with sage, roasted vegetables, or a steaming bowl of zuppa alla frantoiana, a traditional Tuscan vegetable soup. All naturally vegan, all perfect canvases for the season’s liquid gold.

The surge in olive oil demand has attracted plenty of fake or mislabelled bottles. Protect yourself (and your taste buds):

• Always check the harvest year - it should say campagna olearia 2025/26.
• Look for DOP (Protected Designation of Origin) or IGP (Protected Geographical Indication) seals.
• Verify that the producer’s address is in Italy and matches the region on the label.
• Buy directly from mills or cooperatives during events - they’ll often seal your bottle in front of you.

If a price seems too good to be true, it probably is. Quality extra virgin oil from a small producer will never be cheap, but it will always be worth it.

• First-timers: stick with Tuscany or Umbria. Both regions offer structured, scenic, and welcoming harvests - easy to join, with plenty of English-speaking hosts. Check out our Umbria Gourmet Tour for inspo.
• Oil geeks: head south to Puglia or Calabria. You’ll see the industry’s heart, ancient trees, and mills that still operate in stone. See our Puglia tour for inspo.
• Scenery chasers: Lake Garda and Liguria. Cooler, gentler landscapes with coastal views and smaller-scale tastings. Pair it with a visit to Italy’s Wine Region: Franciacorta.

Here at Play Italy, we are dedicated to transforming your exploration of Italy's natural wonders into a seamless and unforgettable experience. Whether you're marveling at the majestic peaks of the Dolomites, relaxing by the serene waters of Lake Como, savoring the rolling hills of Tuscany, or soaking in the stunning coastal views of the Amalfi Coast, our Booking Agent service is here to tailor your adventure to your tastes. We ensure that each moment is not just seen but truly experienced. 
 
For more insights on how to weave these natural delights into your travel itinerary, subscribe to our newsletter. Here, we offer expert travel tips, guides to Italy's flora and fauna, and a special discount on your first tour with us! Additionally, our 'How to Book' video tutorial is designed to help you navigate the booking process effortlessly, making your journey from planning to departure as smooth as possible. 

Choose one of our tours and let Play Italy open the door to a world where each sight is a story, each landscape a memory. Come play with us and let us turn your Italian holiday into a journey of enchanting nature and unforgettable experiences. Your dream of Italy awaits - let's bring it to life, together.