Riding comfortable pedal-assist bikes along traffic-free back roads, we will learn about the history of olive oil, from its “lampante” uses to the oil on our tables. We will start with a stop at the Montalbano Dolmen to admire this megalithic monument dating back to the Bronze Age, when the landscape was not yet so densely populated with olive trees but only with oaks. Cycling along the ancient Appian-Trajan Way, we will reach a historic farmhouse, where we will stop to admire the architecture and the thousand-year-old olive tree growing behind it. On the way back, we will stop at a modern olive mill to taste 3 different types of olive oil and learn to recognise the organoleptic properties of each variety.