Extra Virgin Olive Oil Harvest Dinner

Thursday, 14 February 2019, 6:30-9:30 PM | $75 + Taxes

Fresh, green, pungent, peppery – there’s nothing like vibrant colour, taste and aroma of freshly pressed Tuscan olive oil!

The beginning of every year is when we get our first batch of just-harvested extra virgin olive oil from Gaia’s farm in San Miniato, about half way between Florence and Pisa. It’s the perfect time to discover what fresh olive oil really tastes like, so we’re hosting a special Valentine’s eve dinner to celebrate the 2018 harvest of San Quintino olio nuovo.

Gaia will be joined by chef Deborah Verginella, who will craft a traditional 4-course Tuscan meal incorporating the new olive oil in everything from appetizers to dessert (and rest assured, Gaia’s olive oil cake will be on the menu!).

Gaia will also take the opportunity to do a quick, fun, interactive tasting and presentation to teach you a few things about how olive oil develops over time, and some of the differences between farm-produced and commercial olive oil.


Insalata di farro with arugula, cecina croutons, fresh cheese, roasted carrots, lemon , extra virgin olive oil

Fettunta + cavolo nero (black sage & garlic crostini)

Pinzimonio with fresh fennel and celery


Pappa al Pomodoro (Tuscan bread and tomato soup)


Uccellini di manzo con salvio (pancetta-wrapped beef rolls cooked with sage)

Fagioli canellini (Tuscan white beans)  

Insalata verde


Blood orange & rosemary olive oil cake

Wine / Corkage 

A selection of Gaia’s wines will be available for purchase with the meal. Or if you would like to bring your own wine there is a $15 corkage fee.



Please note:

  • We will do our best to accommodate dietary needs – please contact us before booking
  • No refunds after purchase. Exchanges permitted up to 3 days prior to the event
  • Tickets to Cucinato events are transferable







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