Indulge in a pastizzi-making class and olive oil tasting at Ta’ Xmun Olive Grove in Malta. Immerse yourself in Maltese culture and create unforgettable memories.
Imagine wandering through a sun-drenched olive grove in the Maltese countryside, your hands dusted in flour as you learn to craft pastizzi—Malta’s flaky national pastry (and my favourite Maltese food, in case you were wondering). Now, picture yourself tasting artisanal olive oil so fresh and vibrant, you can almost feel the Mediterranean sun in each drop. This was my experience at Ta’ Xmun Olive Grove in Ħaz-Zebbug, where the scent of olives and baked pastry fills the air, and where a passion for Maltese heritage is woven into every delicious moment.
My mom and I joined Charles Bugeja, owner of the grove, and Michela of A Pastizzi Experience, for an unforgettable day of pastizzi-making and olive oil tasting arranged by Visit Malta. We laughed, we learned, and we ate our way through the heart of Maltese culture, all while soaking up the charm of Ta’ Xmun Olive Grove.
Here’s a peek into our day—and why you need to visit this magical spot on your next trip to Malta.
Discovering Ta’ Xmun Olive Grove: A Hidden Gem in Malta’s Countryside
Arriving at Ta’ Xmun Olive Grove, we were welcomed by the grove’s owner, Charles Bugeja, whose enthusiasm for his land and olives was contagious. Charles inherited the grove from his family, and his care for each tree is apparent in every step he takes. It’s not every day you get to visit a grove that produces some of Malta’s best olive oil and is recognized internationally—yes, even in Italy, the holy land of olive oil (but more on that later)!
Charles showed us around, explaining that his grove is home to some unique varieties, including the rare Perla olive, exclusive to Malta. Out of the only 70 or so Perla trees that exist, seven are right here in Charles’s grove. It’s hard to overstate the pride he feels for these rare trees and the meticulous care he provides, from using natural wool barriers to keep pests at bay to understanding how each tree interacts with its neighbours, creating a balanced, self-sustaining environment.
While Greece and Italy may get the vast majority of attention, Malta’s olive oil deserves just as much praise. The olives here are influenced by the island’s rich volcanic soil and warm, coastal climate, producing oils with a distinctly Maltese character. While our visit took place in the dry season, Charles told us that the winter rains would soon bring lush grass, turning the grove into an ideal winter picnic spot, with balmy temperatures and greenery underfoot.
The Art of Olive Oil Tasting: A Lesson in Flavour and Technique
After the grove tour, it was time to taste the oils. Olive oil tasting at Ta’ Xmun isn’t your typical drizzle-and-dip situation. Charles guided us through the art of tasting, teaching us two techniques that professional tasters use. First, we tried ‘stripping,’ where we sipped and held the oil in our mouths, allowing the flavours to bloom before swallowing. Then came the ‘retro-nasal technique,’ a somewhat theatrical experience where you sip the oil and inhale from under the tongue and through your teeth, allowing the aroma to travel through your nasal passages. I couldn’t help but laugh—who knew that tasting olive oil involved as much technique as wine tasting? Of course, giggles led to the oil burning a bit as it went down, which made us laugh even more with each other.
With each method, we uncovered notes of different herbs (fun fact: we learned that olives will take on the essence of herbs grown around the trees, which passes along to the oil produced!), and a hint of the grove’s earthiness. The oil felt vibrant and alive on our palates, a testament to the care Charles pours into his work. He supplies high-end restaurants across Malta, and his oil has even earned accolades in Italy’s Bartolomeo Scappi contest in Bologna. It’s no wonder; each taste spoke of his dedication to quality.
A Pastizzi Experience with Michela: A Tribute to Maltese Heritage
Next up was the pastizzi-making class, led by Michela, who learned the craft from her grandmother. We donned adorable aprons—mine read ‘Team Peas,’ while Mom’s said ‘Team Ricotta’ (the fact is, we’re equally interested in both flavours)—and gathered around the table to learn the art of creating these iconic pastries. Michela’s passion was infectious, as she explained each step with a mix of humour and reverence. It was so special, especially because this is a dish I had always wanted to learn how to make with my nana, but never got the opportunity to learn from her before she passed.
Making pastizzi requires a delicate touch and plenty of patience. The dough is the key to achieving the signature flaky layers, and Michela walked us through the entire process, from rolling it out to folding it just so, all the way to holding the dough up to the light to ensure an adequate ‘gluten window’ is visible. Once the dough was ready, we filled half of our pastries with ricotta. You can also use irkotta if you prefer, which a Maltese version of ricotta that’s a bit milder and creamier than the Italian version (and just as yummy)! The other half was filled with curried peas—a nod to wartime Malta when peas replaced more expensive ingredients, like meat, in traditional recipes.
Michela explained that, during WWII, Maltese emigrants carried on the corned beef and pea filling tradition to the new countries they moved to (which explains why they still use corned beef at home in Toronto), while locals who remained in Malta eventually left corned beef behind, associating it with tough times and rationing. Today, peas alone are the go-to filling in the country, preserving the flavours without the memories of hardship. Listening to Michela’s stories, I felt connected to Malta’s history in a way that only food can achieve.
Baking Pastizzi in a Wood-Fired Oven: A Flaky Masterpiece
Once our pastizzi were filled, it was time for the best part: baking them in Charles’s outdoor wood-fired oven. There’s something mesmerizing about the dance of flames and the crackling wood, especially when you know a delicious reward is coming for you so soon. The heat from the fire was intense, but it’s this traditional cooking method that gives pastizzi their irresistible flaky layers and golden crust.
As the pastizzi baked, Michela shared her family’s stories, giving us a glimpse into the deeply personal history behind this national snack. It was fascinating to hear how each family has its own slightly unique version of pastizzi, passed down through generations. The combination of crispy, buttery pastry and savoury fillings was a beautiful tribute to Maltese heritage. Charles also continued to tell us more about the olive grove, explaining more about the process that goes into maintaining his incredible trees and property, as well as personal stories about family and growing up in Malta.
When the pastizzi emerged from the oven, golden and steaming, we couldn’t wait to dive in. Tasting something you’ve made yourself, especially when it’s rooted in history and culture, is truly special. I must say, the satisfaction of creating something so delicious was matched only by the joy of sharing it with my mom, Charles, and Michela. We all devoured our pastries right there in the grove, each bite a flaky, flavourful memory in the making. Along with this, we drank Maltese wine from a nearby vineyard and had a selection of plump table olives and ftira—a traditional Maltese bread slathered with tomato paste, just like my nana used to make. It felt like a Mediterranean feast, right there in the grove.
Why Ta’ Xmun Olive Grove is a Must-Visit for Travellers
What made our visit to Ta’ Xmun Olive Grove truly special wasn’t just the food or the views—it was the people. Charles and Michela’s passion for sharing Maltese culture shines through in everything they do, from cultivating the olive grove to teaching visitors like us how to make pastizzi. It’s rare to find a place that feels so welcoming, where you’re not just a guest but a part of the family, learning and laughing together.
Beyond the amazing pastizzi-making class and the olive oil tasting, the grove offers a chance to slow down and savour the simple pleasures. The pace here is wonderfully relaxed, letting you connect with the land, the food, and the people who make Malta so unique. Ta’ Xmun is a celebration of Maltese culture, of family traditions, and an island that has so much to offer beyond its historical monuments and crystal clear waters.
All in All
If you’re planning a trip to Malta, a visit to Ta’ Xmun Olive Grove and a pastizzi-making class with A Pastizzi Experience should be at the top of your list. Whether you’re a foodie eager to dive into Maltese cuisine, a history buff looking to connect with local traditions, or simply someone who loves an authentic, hands-on experience, this hidden gem is a must-see. With its olive groves, its delicious pastizzi, and its warm hospitality, Ta’ Xmun offers an unforgettable taste of Maltese life.
Charles, Michela, and the charming olive grove are waiting to welcome you into their world. Trust me—you’ll leave with a full stomach, a happy heart, and memories to savour for a lifetime.
Che belle esperienze 🤩 sono stata a Malta ma non sapevo di queste possibilità. Ci tornerò sicuramente e con l' obiettivo di imparare a fare i pastizzi così come nella tradizionale ricetta maltese 😋😋