Each year, as part of a unique class experience, NYU Florence students actively participate in the harvesting of olives on campus grounds, turning theory into practice through hands-on engagement. Guided by faculty and local experts, students learn the intricacies of olive cultivation, harvesting techniques, and the traditional methods of pressing olives into oil. This immersive activity not only deepens their understanding of sustainable agriculture and food production but also connects them to the Tuscan landscape and its cultural heritage. The process culminates in the production of NYU’s very own olive oil, a product shaped by student collaboration, curiosity, and care.