The first olive oil of the season brings something special: the intense aroma of freshly harvested olives, vegetal notes recalling fresh grass and artichoke, and that touch of bitterness and pungency that lingers on the palate, expressing the vitality of a harvest just completed. Dievole takes this sensory experience as its starting point for a November dedicated to extra virgin olive oil, with three events designed to introduce visitors to a product deeply rooted in Tuscan food culture.
A historic estate in Chianti Classico, Dievole combines winemaking with careful research into olive oil, highlighting its different varietal and territorial expressions. This approach invites guests to see extra virgin olive oil as more than an ingredient: it can define a dish’s character, accompany a tasting and open up new possibilities for pairing.
15 November: DI(EVO)LE Tales
The first event takes place on 15 November at Enoteca Dievole and Ristorante Novecento, with “DI(EVO)LE TALES, i racconti dell’olio nuovo” — stories of the new olive oil. The day explores the estate’s different oils, beginning with Primo raccolto, the first oil of the season, an immediate, fragrant expression of the new harvest.
Alongside it, three selections reveal contrasting nuances and characteristics: Chianti Classico DOP, made from Moraiolo, Leccino and Frantoio olives, has a distinctly green profile, with artichoke notes and a delicate balsamic touch; Toscano IGP adds Maurino to the same varietal base and offers green apple and tomato leaf aromas with pronounced pungency; Blend 1090 combines Moraiolo, Leccino, Frantoio, Leccio del Corno and Rossellino, completing the tasting with notes of almond, freshly cut grass, artichoke and tomato leaf.
Tastings are offered at 11am, 3pm, 4pm and 5pm, priced at €20. Guests wishing to extend the experience can also join a brunch from noon (€50), or choose the combined tasting and brunch for €60.
22 and 29 November: autumn brunches
The exploration continues on 22 and 29 November with “Brunch d’autunno, olio nuovo e sapori di stagione” — autumn brunches celebrating new olive oil and seasonal flavours — two opportunities to discover the relationship between extra virgin olive oil, cooking and Dievole wines. From 11.30am to 2pm, chef Monika Filipinska will guide guests through a menu built around seasonal ingredients and flavours, with olive oil playing a central role in each dish rather than serving merely as a finishing touch.
The menu begins with two pizze alla pala, intended to reveal different nuances of the oil. Beef tartare follows, with savoy cabbage, walnuts and extra virgin olive oil mayonnaise; alternatively, a vegetable tartare explores the same approach through plant-based ingredients. The dish is paired with Blend 1090.
A more comforting course follows: “Risolio”, served with fig and bay leaf broth and a stew of purslane, paired with Toscano IGP.
Small star-shaped pasta in guinea fowl broth comes next, with smoked potatoes and plum adding a sweet, delicately spiced note, while sautéed porcini bring depth of woodland flavour. Toscano IGP accompanies this preparation too.
The savoury sequence concludes with an autumn parmigiana of cabbages and pumpkins, in which the sweetness of the vegetables meets the character of Chianti Classico DOP. A buffet of house-made desserts rounds off the meal.
Each brunch costs €50 and includes a tasting of Dievole wines, bringing together two estate productions that share a commitment to the land and its individual expressions.
Through these events, Dievole gives olive oil a place for discovery and conviviality, encouraging guests to recognise its differences, understand its culinary value and, above all, rediscover the pleasure of tasting it. Even a few drops, when they have a distinctive identity, can change the experience of a dish.
Information and reservations
Sunday 15 November 2026 — DI(EVO)LE Tales
Enoteca Dievole and Ristorante Novecento
Tastings: 11am, 3pm, 4pm and 5pm, €20.
Brunch: from noon, €50.
Tasting and brunch: €60 per person.
Sunday 22 and Sunday 29 November 2026 — Autumn brunch
Ristorante Novecento, 11.30am–2pm.
€50 per person, including a tasting of Dievole wines.
Limited places.
Località Dievole 6, Vagliagli (Siena), Italy.
Reservations@dievole.it
+39 0577 322632 · +39 348 9946725 (WhatsApp)
Dievole
In the heart of Chianti Classico, at Vagliagli a few kilometres from Siena, Dievole preserves a history dating back to 1090. The estate covers around 600 hectares, where vineyards, olive groves, woodland and historic farmhouses form a landscape closely linked to Tuscan identity. Wine production, with particular attention to Sangiovese and the expression of the estate’s different terroirs, sits alongside extra virgin olive oil production, rooted in an equally longstanding olive-growing tradition. Through its own olive mill, Dievole highlights local cultivars and varieties in a range of extra virgin olive oil selections. Since 2012, a programme of renewal has focused on quality, respect for the land and the estate’s historic and agricultural heritage. Completing the project is Villa Dievole, a wine resort in the Chianti Classico hills, where wine, olive oil and hospitality express a shared culture of place.
Source: Dievole press release. All image rights are reserved to their respective holders.
