Underground Olive Mill Tour in Gallipoli with Food Tastings

Discover a lesser-known side of southern Italy with a visit to an underground olive oil mill museum located in the historic center of Gallipoli. Hidden beneath street level and carved directly into the local stone, these ancient spaces offer a fascinating insight into how olive oil was once produced, stored, and traded across Europe.

The visit takes place inside the hypogean olive mills of Palace Granafei, a complex extending underground for about 200 square meters beneath two historic buildings. 

As you descend below ground, you enter rooms entirely excavated in carparo, a soft limestone typical of the area. These spaces date from between the 17th and 19th centuries and were once active centers of olive oil production. Inside, you will find original and reconstructed equipment used for milling and pressing olives, including large stone mills, storage areas, presses, and collection pits for oil and vegetation water.

During the visit, an audio installation describes how olive oil was produced before modern technology, allowing you to follow the story at your own pace. The explanations focus on the practical aspects of production and on the historical role of olive oil, making the experience accessible even for those unfamiliar with Mediterranean food traditions.

From the 16th century onward, Gallipoli became one of the most important olive oil trading ports in southern Italy. Oil produced in the surrounding countryside was brought into the city, stored in large underground cisterns, and shipped by sea to markets across Europe. At the time, olive oil was not only used for cooking, but also for lighting streets and homes, and for industrial purposes such as wool processing, which made it highly sought after in northern European countries.

Walking through the milling rooms, storage areas, and former stables, you gain a clear picture of how intense and organized this activity once was. The visit is designed to be short but informative, lasting approximately 15 to 30 minutes, making it easy to include in a broader exploration of the old town.

After the visit, it's time to get deeper into the sensory experience with a tasting of local products at a nearby family-run shop. Here, you can sample 7–8 varieties of locally produced extra virgin olive oil, along with traditional snacks such as taralli, fried broad beans, and, upon request and for 18y.o.+ only, local spirits and herbal liqueurs. 

This underground olive oil mill visit and the tasting is ideal for travelers interested in history, culture, and traditional production methods. It offers a unique perspective on how a simple agricultural product shaped the economy, daily life, and international connections of southern Italy for centuries.