Author Archives: James Murphy

Food Fraud in Olive Oil- Buyer Beware

 

In our tasting room I am frequently asked about fraud in olive oil.

The USP* warns that the amount of food fraud has increased by 60% over the last few years. They state that the most adulterated foods are olive oil, milk, honey, syrups, lemon juice, pomegranate juice, tea, spices, and seafood.

After the 60 Minutes report last year and the book, Extra Virginity, by Tom Muller, customers are asking great questions about the provenance of olive oils.  At IL Fiorello, we can point to the specific trees and state that the oil you are tasting comes from our groves. But in general, olive oil fraud is rampant. Why so much fraud? This is a “follow the money” situation. Producers use less extra virgin oil, cut it with vegetable oil, and make more money. The larger quantity of a poor quality bulk olive oil mixed with more flavoring and herbs and spices, the more money you make.  Usually the vegetable oil is highly refined by high heat and chemicals. Much of this oil is made by large multinational international conglomerates. Some is made here in the United States.

Extra virgin olive oil can only be made from olives, and nothing else. NOTHING. If you see a bottle of olive oil that says extra virgin on the label and then contains herbs, that is fraud here in California. Extra virgin oil must pass both a master taste test and a chemistry test and must have a specific label on the bottle stating that that oil has passed certification. If the oil says organic it must also have a certification label for organic. So oils that say organic extra virgin basil oil and are neither extra virgin nor organic. These standards are set by California, modeled after some of the high standards set by Australia. The problem is that there are not enough olive oil police to identify the companies that are making fraudulent oils, and therefore duping the customers.

 

 

We go to great lengths to certify our oils as extra virgin. We happily discuss both the master taste panel and the chemistry tests of our oils. We are certified organic and put the organic label on our organic oils. We can point to the trees that grow the olives for our oil. Our mill is certified organic.

At IL Fiorello we also make co-milled olive oils made with superior quality olives and superior quality fresh fruit: lemons, limes, mandarins, and jalapenos. Both are milled together and the result is co-milled olive oil. We believe that co-milling delivers better quality and depth of flavor. This oil cannot be labeled extra virgin oil as it contains something other than olives. Even though the olives we use could make extra virgin oil, we cannot label it as such. Some companies say “made with extra virgin olive oil” because they added flavoring to extra virgin oil, but that is walking a fine line within the law.

This is a buyer beware situation, or as I like to call it- buyer BE aware. Be aware of your purchases, know your purveyor. Be smart, extra virgin olive oil is expensive, delicious, and should be used when fresh.  Check the labeling for the harvest date, then you know when the oil was made. The “best by” date is irrelevant.

We invite you to come talk with us about the fraud in olive oil. The discussion will enlighten you, and hopefully help you make better decisions about your food choices.

 

Ciao,

Ann

 

 

*The U.S. Pharmacopeial Convention (USP) is a scientific nonprofit organization that sets standards for the identity, strength, quality, and purity of medicines, food ingredients, and dietary supplements manufactured, distributed and consumed worldwide. USP’s drug standards are enforceable in the United States by the Food and Drug Administration, and these standards are used in more than 140 countries.

Since its founding in 1820, USP has helped secure the quality of the American drug supply. Building on that legacy, USP today works with scientists, practitioners, and regulators of many nations to develop and revise standards that help protect public health worldwide.  WWW.USP.ORG

 

 

Look What’s Growing in Suisun Valley/ July 2017

 

We are growing grape stakes and milk cartons!

Looks that way but not really, soon you will see little green sprouts.

To the Farmers, this means that grapes are going to be planted. The grape stakes and the milk cartons protect and support the young grapes.

No harvesting or suckering is going on in the vineyards, so now is the usual time for preparing for planting. Watering support is in place and the ground is ready for little grape plants. There are many ways to plant, grow, trim, and support grapes.

Next time you are in Suisun Valley, look around at all the different methods of farming.

Last weekend we met our farming neighbors across the way, who come from Sonoma, and are planting Cabernet Sauvignon. Delighted to have them farming in Suisun Valley! This Valley’s soil can help with growing great grapes.

I only hope they are as concerned about organic farming as we are at IL Fiorello. It is a huge commitment, is not easy and can get very expensive! Controlling the weeds and providing nutrients to support the soil and the growth of the trees and grapes is critical to a good crop.

This year’s olive harvest looks to be very heavy. All of the growers that mill with us are reporting very heavy fruit set. Bountiful. Our growers meeting is August 5, so stay tuned for updates on best milling practices.

Here’s to better growing practices from those of us committed to better food and better growing with organic principles.

 

 

Ciao

Ann

 


Milk cartons on Suisun Valley Road

 

Grape stakes, directly across the street from us on Mankas Corner Road

 

 

 

 

 

 

 

Nocino

Making Nocino, Italian walnut liquor, usually this is made on June 24th, St John’s day.

But as you can see these walnuts got a little large very early.

The alcohol turns bright green from the walnuts, as do your hands. Cut the walnuts in quarters and soak in alcohol for a few weeks or longer depending on the strength you want.

I add a few flavor elements but pure walnuts are fine. After they are finished extracting, drain and mix the liquid with simple syrup to taste. Simple syrup is usually a 1:1 combination, one cup sugar and one cup water.

Nocino is an acquired taste but wonderful. Enjoy. I will post a picture of the finished product in a couple of months.

 

 

Cut the walnuts into quarters and add to a very clean mason jar. Fill with Everclear liquor.

 

 

Cut walnuts with seasoning, cinnamon, lemon, and coffee beans.

 

 

After 3 weeks showing the dark green color

 

 

 

 

 

Nasturtium Capers

Capers come from the Caper Bush, Capparis spinose and we are growing these at the Farm. But until the bush becomes large enough to produce capers, we are using Nasturtiums seed pods, by the thousands. The Nasturtium flowers are edible and are on our tasting plates, the leaves are delicious and hold little zucchini tastes. But the Nasturtium pods are delicious when pickled and taste very similar to brined capers.

 

Recipe for Nasturtium Capers

2 cups water
4 tablespoons salt
1 cup green nasturtium seedpods
1.5 cup white wine vinegar
4 teaspoons sugar
4 fresh laurel leaves
4 springs of fresh thyme

 

Prepare the brine, the brining process

  1. Bring the water and salt to a boil
  2. Pour the boiling brine over the seedpods in pint or quart canning jars.
    1. Make sure the jars are freshly cleaned and hot
    2. Cover the jars and let sit at room temperature
  3. Soak the seed pods for at least 3 days

Prepare the pickling

  1. Drain the seed pods through a sieve and return them to a freshly washed hot jar
  2. In a small non-reactive sauce pan, bring the vinegar, sugar, bay, and thyme to a boil
  3. Pour the vinegar mixture over the seedpods and allow to cool to room temperature
  4. Cover the jar and refrigerate for at least 3 days, before using
  5. These prepared pods will keep for 6 months in the refrigerator
  6. Use brined capers with charcuterie or mixed into mayonnaise for salads or sandwiches

 

Fresh capers just in a salt brine (L)   Capers after brining and infused with seasonings (R)

 

 

 

Fresh capers

How we Change Palates & Minds at IL Fiorello

 

IL Fiorello grows and produces international quality, certified extra virgin olive oil. We also help our guests to expand their palates. This is called edible education, and palate expansion.

We host our guests with a comparative tasting of our extra virgin oils and present a tasting plate of healthy food. Much of the food for our tasting plates are grown on our organic farm. We also discuss fraudulent oils and just plain bad or adulterated oils.

We are changing minds by explaining the importance of comparative tastings. By using our own motto: “beyond bread and salad” we attempt to change habits, a very difficult but interesting task. We do not serve bread with our tastings, often we use plant based healthy foods. Everyone knows that you can use extra virgin olive oil and good balsamic vinegar on salads, but think beyond this premise. An example, extra virgin olive oil drizzled on warm asparagus soup. The aroma is enchanting, the health benefits fabulous.

 

 

By presenting oils with food pairings, guests can enjoy aromas, flavors, bitterness and pungency. Then they better appreciate differences in our oils, and differentiate from generic oils, that may not even be olive oil.

 

 

Most people understand and appreciate this idea, but do they change their habits?  Do we really change their attitudes or palates? We don’t know. Our business growth has been exponential, people come back time and time again to taste and buy our oils.  Our olive oil club has increased 200% from just two years since its inception. People love our products and hopefully this means we are slowly and carefully educating customers to use better oils and eat better foods.

Our culinary classes emphasize good, clean, and healthy food, the motto of Slow Food. Our Chefs are exploring wonderful ways to pair oils and foods for our tasting plates and our events.

One of our goals is to help people understand what good food really is. If our oils cost more than generic oils, it is because of the intense flavor and purity of the product. Better flavor; use less oil, enjoy it more.

Change is difficult and hard and causes people to question and sometimes distrust. I often hear, but this is what “grandmother” always used to do. Well, Grandmothers are always right but this is a different time and we are faced with different food challenges.

Food used to come from the backyard family garden plot.

 

 

Today, you cannot be sure where your food comes from. Let’s go back to that premise of the family garden plot.  Some people do not understand that a radish grows in the ground, and that artichokes are huge plants. That tomatoes are really deeply red and sweet and delicious. Food choices are important, chose an apple not chips and a “health food” bar.  Don’t eat pre-packaged foods. Read labels and contents. Make good healthy decision. Pair good food with excellent oil. Food is your sustenance and your pharmacy, use it well.


I just listened to a presentation by Marion Nestle PhD who said that, eating is an agricultural act. If farmers don’t grow consumers do not eat. This is really simple and so powerful.

Hope this blog is food for thought and action. Speak and eat in a powerful voice.

 

 

Ciao

Ann

 

 

 

Tea Party

20 guests were treated to an adventure to Alice in Wonderland’s tea, by Executive Chef Gloria Ciccrone-Nehls, also known as Alice, and Sous Chef Darren Porter wearing the Mad Hatter’s Hat.  The kitchen was decorated with a Cheshire Cat peering down from the upper shelves of the kitchen supervising the class.
Roses and flowers imitating the Queen’s garden were part of the decorations.

 

At the beginning of the class, tea was served with cream puffs filled with whipped strawberry mascarpone and homemade scones. The class made three types of finger sandwiches, dipped beautiful strawberries in chocolate and drizzled them with tempered chocolate and crunch instructed by Chef Gloria and Chef Darren.


 

Rose and flower petals were coated in egg white and dipped in sugar for a beautiful topping for a citrus olive oil cake. A tour of the edible garden at IL Fiorello, where they were served mint tea.

The class then constructed their towers of tea sandwiches, strawberries, cakes and flowers.

Formal tea was served and everyone delighted in the sights and tastes of our Chefs instructions.

A take home gift of citrus olive oil cake sprinkled with house made Limoncello completed the day.


Mock Clotted Cream recipe:

Ingredients:
1 cup cold heavy whipping cream
1/2 cup Mascarpone cheese
2 tablespoons confectioner’s sugar

Directions:
– In a medium mixing bowl, combine cream, mascarpone cheese and confectioner’s sugar
– Beat at high speed until thickened and desired consistency is achieved
– Cover, refrigerate until needed, up to 3 days


Spring Bird Walk

 

This past Sunday, IL Fiorello Olive Oil Co., was host to the Napa-Solano Audubon Society. This is a biannual event and we hope to have many more. Beginning at 6:30 am, a group of intrepid birdwatchers gathered in our parking lot. With grove map in hand, bird list, and binoculars at the ready, we all set out to document the morning chorus. The birds were happily singing and song identification quickly became an integral part of the identification.

The female killdeer sitting on her nest in the front of the ellipse, evaded everyone’s identification by superb camouflage. Her mate on the other hand flew over our heads trying to distract us by very loud calls and evasive maneuvers.

 

The robin’s nest in the Citrus grove now has 4 robin blue eggs. I carefully climbed up on a ladder to get this precious picture.

I am on the lookout for hummingbird’s nests, but they are very hard to spot. I will keep looking in the citrus, and report back. The expert birder’s told me to stand very still and look for lichen on the branches of the lemon and orange trees.

The walk continued on for 2 hours with lots of bird identification and camaraderie in the group. We were watching for burrowing owls along the canal but they were elusive today. The squirrels that dig the holes were all too present. Our domestic chickens, even though beautiful and truly loved, were not the stars of the Audubon show.  They do produce beautiful eggs for us.

The local white goose showed up later on in the morning, announcing his displeasure in our walking through his groves.

 

 

The walk ended with Darren’s magnificent vanilla blueberry scones and hot coffee on the back patio. A beautiful day had by all.

We are considering planning an evening walk in the Fall to identify the hawks and owls on the farm.  Anyone is welcome, just contact the Napa-Solano Audubon Society and keep in touch with us at IL Fiorello.

 

Ciao,

Ann

 

HEN’S EGG RECIPE

Eggs and Leccino oil

Poach a hen’s egg in one tablespoon of Leccino oil every morning

Serve on warm toast

Drizzle with more oil and a curl of shaved parmesan cheese

Add salt and pepper and maybe a tiny bit of French thyme from the garden

Good for your soul good for your health

Earth Day 2017

 

IL Fiorello celebrated Earth Day/Weekend, in a big way, with 650 people visiting our Farm on Passport Sunday!

Thank you to all who visited, everyone had a wonderful sunny and delicious time. Thanks to Slow Food for a display and information, to Denise Revel, Girl on the Hill for her beautiful lavender, and to the Erickson’s for their wonderful jams. Thanks also to Napa Valley College Oenology program for making great wine and pouring with such support. Chef Gloria and Chef Darren presented a wonderful food pairing of our oils, Sicilian meatballs and ancient grain salad for everyone.

Thank you also to our staff who smiled all day long.

We celebrate the actual Earth Day by working on the Farm.

 

Harvesting favas, shelling favas, cooking favas, and eating favas. Our harvest was abundant and we will be serving fava beans in many different ways.

 

We are watching for bugs in the grove, planting more trees, expanding our garden, our grove, and putting in more fruit trees. Figs, apples, cherries, pears, much more citrus, and apricots. The big girl chickens (4) and little girl chickens (10) do have a pecking order. The big girls Henrietta, Millicent, Winifred, and Hyacinth are now out in the grove in Nick’s mobile chicken coop, already eating weeds and bugs and fertilizing the grove. The little girls will now be happier in their chicken palace, and not “henpecked”.

 

 

We are watching herons, eagles, owls and quail. The ever present killdeer are busy defending their ground nests. The quail are in their usual spring panic, for food and friends.

In the grove the trees are almost in bloom. The buds are fat and tight but we are finding some blossoms that are open. A week of sun and no hail and we may have blossom. LOTS of blossoms. Even the Aglandau, which was in a heavy production last year, is loaded and very heavy set this year.

We are looking forward to our Growers Meeting this week.  We are meeting old friends and making new ones. Lots of information to share and discuss.

Eat well, be well and plant a tree, or a lavender plant, or a fruit tree for jam.

 

 

Ciao

Ann

 

Spring 2017

 

It is finally Spring! Happy Spring!

Spring is for seeds, chickens, eggs, plants, gardens, blossoms, and fun.

Seeds are in the ground, seeds and plants are in the greenhouse, and baby chickens huddle under a warm light in the coop. They look as if they are under a grow light; each day they grow bigger and eat more.

The new baby girls are a Barnvelder, a Barred Rock, an Egyptian Fayoumi, a couple of Golden Hens, a white Delaware and a couple of Bantams with feathered feet. They are sooo little and look like they are walking on fuzz and shavings. Keeping them hydrated and fed is a three times a day job. The little girls need so much food at this time of their little life.

The new yellow portable chicken coop is almost built and now the older girls can go out into the grove to bug and scratch. It has a sign that says “Last One in is a Rotten Egg”! They have warm nest boxes and a lot of room to scratch in the grass. It will be a fun addition to the Farm. You will be able to meet them when you book a Farm Tour!

The older girls give us white, brown, and blue eggs. These are well used by our Sous Chef Darren in Kitchen in the Grove. The frittatas are marvelous, let alone the French omelets and pickled eggs.

Executive Chef Gloria will teach a Spring Brunch class on April 9 and use eggs in almost every dish; Hollandaise, Sabayon, egg white frittata. I will provide a “surprise egg” for the class that everyone will enjoy. It will be an egg-cellent day!

We have two organic gardens at our Farm. The herb garden is located in the back of the Visitors Center, while the main garden is located near the mill and groves.

The herb garden is used for edible flowers and herbs for the Kitchen in the Grove. Yesterday I planted Johnny jump ups, marigolds, parsley, and thyme. Seeds for bush beans and wax beans went in just before the rain.  Nasturtiums in many colors will pop up very soon and will be delicious on our tasting plates. The delightful color and taste of edible flowers make everything in life better. The oregano, upright pine rosemary, borage and lemon grass have overwintered very well and love their spots. Basil, sorrel, chives, and chervil will be going in very soon.  The mint surprisingly needs replanting, but this is after 5 years. The mint at our other farm grew right through the asphalt driveway! Hint: always plant mint by itself in its very own box to prevent it from growing over the house!

Many of our plants come from Morningsun Herb Farm in Vacaville. It is a great resource for really healthy and diverse herbs and plants. We will partner with them in June for the Vacaville Lavender Days. Save the Date for June 3. Il Fiorello will host an all Lavender Dinner in the Pavilion, presented by our Executive Chef, Culinary Curator, Gloria Ciccarone-Nehls.

We planted Fava Beans in December; they are now 4 feet tall and full of blossoms. We will be serving different Fava dishes until next year! Fava puree, Fava beans with oil, Parmesan cheese & salt, Fava bean with fresh pasta, Favas with oil and crostini… the list goes on!

(Read further for one of our favorite Fava Recipes)

Aphids love the fava beans, so we have little red lady bugs doing their job to combat the problem. Tiny red finches are also having a great time cleaning the beans.

Down in the main organic garden, the artichoke plants are HUGE. Our friend Denis from Italy said this would not be an Italian garden without artichokes, so now we are “official’. We also have red and yellow onions, garlic, and leeks. The potatoes are loving the rain- we will have great yellow, red and blue ones! Two very small but healthy caper bushes are growing slowly, and hopefully will reward us with capers to pickle for charcuterie plates. Zucchini is in abundance, especially the delicious ones with yellow stripes. Pumpkins and melons will come later this summer, but watch out- we have 10 varieties of each!

Nick has gone wild in the greenhouse with melons, squash, cucumbers, beans, and lots more. We even have a Desi and Delicata squash popping up. We started small, white, flavorful French beans called Tarbias for next winter’s French cassoulet. At 5 days the beans are sprouting and healthy. I am looking forward to that spectacular presentation. The scarlet runner beans and borlotti beans are growing well. They have been a consistent winner on our tasting plates. We even have Chinese long beans this year! Our beans come from Baker Creek Heirloom Seeds. Look in their Whole Seed catalog for many great varieties.

We are also growing watermelon cucumbers. These tiny round cucumbers look like miniature watermelons. They are so cute and very delicious when fresh, but even better when pickled. Kuri Squash is an easy grower that produces a deep red-orange teardrop-like squash. My friend Colleen and I use this squash instead of pumpkin in a chocolate Bundt cake recipe. It produces an extra moist and deep dark delicious flavor. We make this over and over for all our guests. Colleen made this cake for dessert at Thanksgiving. A spectacular and delicious presentation!

Sunflowers are growing, preparing to grace our tables for dinners and luncheons, and also to help feed the birds. We have 7 different varieties: short, tall, yellow, red, and crimson. So beautiful!

The tomatoes will go in the ground in two weeks. We have 30 different varieties, including red current, and blue cherries for our tasting plates. We will coordinate with the Downtown Fairfield Tomato Festival with an onsite tomato demonstration and tastings. So much fun to look forward to!

Our Farm wouldn’t be complete without our olives beginning to set blossoms. It is looking like a great year so far!

Come visit and see for yourself and see how we are growing.

 


 

Recipe: Oil Drenched Fava Beans with Parmesan

Prepare Fava beans:

  1. Hull the beans from their large furry pod (the pods are good for our compost)
  2. Cook the beans in boiling water for about 5 minutes
  3. Rinse in cool water until you are able to touch them
  4. Pop out the beans from their jackets (the jackets go into compost also)
  5. Dress in a robust oil, I prefer Frantoio, add salt, pepper to taste
  6. Dress with thin shavings of Parmesan cheese

Serve with fresh bread and a glass of crisp, dry white wine. We are currently pouring a lovely 2016 Albarino from Turkovich Family Wines- come by for a taste.

 

Ciao

Ann

 

 

The Health Benefits of Extra Virgin Olive Oil

 

Great Taste and Great for You!

Certified Extra Virgin Olive Oil, the highest quality in California, has significant health benefits.

Antioxidants, polyphenols, flavonoids all mean improved taste and health. Look for the seal of certification and the harvest and mill dates. The fresher the better. The main type of fat in vegetable oils, polyunsaturated fat, encourages oxidation. Excessive oxidation increases the risk of heart disease, cancer, and general aging.  In contrast, certified extra virgin olive oil, contains a rich amount of monounsaturated fat, preventing oxidation.

Extra Virgin Olive Oil also contains a number of phenols that act as antioxidants which will lower oxidation and therefore increases the health benefits. A study from Spain, published in the New England Journal of Medicine in 2013, evaluated the prevention of cardiovascular Disease with the Mediterranean Diet. The results of the study concluded that “in this primary prevention trial, it was observed that an energy-unrestricted Mediterranean diet, supplemented with extra-virgin olive oil or nuts, resulted in a substantial reduction in the risk of major cardiovascular events among high-risk person. It supports the benefits of the Mediterranean diet for the primary prevention of cardiovascular disease.” The interventions were intended to improve the overall dietary pattern of the study groups.

SIMPLE:  Consider your food choices. Eat good, fresh, colorful food, with variety and balance, and use good certified olive oil. A plant based diet is best and supported in research. Avoid prepackaged foods, and “noise” from the media. There is no single magic bullet to health. But the simple action of eating good food with certified Extra Virgin Olive Oil, can make an impressive difference.

There are “foodie gurus” who are proponents of healthy nutrition. Mary Flynn, Marion Nestle, and Alice Waters.

Mary Flynn, Ph.D. from Brown University, says that Extra Virgin Olive Oil may be the one true super food. Not by itself but with a plant based or plant centered diet. The Mediterranean Diet is a subsistence diet with foods, fruits, and vegetables that you can grow in your back yard or buy at a local farmers market. Meats are usually very limited, because of the expense and availability. Flynn has taught that the cornerstone foods of the Mediterranean Diet are Extra Virgin Olive Oil, vegetables (with particular emphasis on those with deep color and those from the cruciferous family), and starches/grains, whole grains, with minimal lean animal protein.

Marion Nestle, Ph.D., M.P.H. Professor of Nutrition, Food Studies, and Public Health at New York University, is a professor of Sociology at NYU and a visiting professor of Nutritional Sciences at Cornell University. Her degrees include a BA (Phi Beta Kappa) a Ph.D. in molecular biology and an M.P.H. in public health nutrition, all from the University of California, Berkeley.  She is the Chair of Nutrition, Food Studies, and Public Health at New York University, and has nutrition at the UCSF School of Medicine. She was a senior nutrition policy advisor in the Department of Health and Human Services and editor of the Surgeon General’s Report on Nutrition and Health. She is a very important supporter of healthy plates for children and adults, and an outspoken advocate of good balanced nutrition.

Alice Waters, from Chez Pannise restaurant in Berkeley, and her involvement in the Farm to Table movement (an ancient way of eating) and Slow Food has guided people to address the importance of fresh and healthy food in their everyday diet. A vision she presents daily at her restaurant.

Healthy nutrition with great olive oil may be one of the best recommendations from these gurus. But here are reasons to be wary when you are purchasing olive oil.  Olive oil is one of the most adulterated foods bought here in the United States. These, mainly imported oils, are refined and adulterated with vegetable oil. The vegetable oil is refined with high heat and chemicals and then added to lower quality olive oil. Most of the oils sold in the US in supermarket shelves is fraudulent oil and is rancid. My staff and I taste tested some of the “supermarket oils” and were not surprised by the rancidity of nearly all.  Follow the numbers, it costs less because of the adulteration. Usually these oils are owned by huge multinational conglomerates.

Fraudulent olive oil is a great problem in the United States. Oil that is labeled as extra virgin oil, without certification, with unknown herbs and vinegar in the same bottle is illegal and is an inferior quality oil.  Adulterated oil is bad for you as a consumer, bad for your health, and bad for your pocketbook.

Today, I tasted an oil that espoused the health benefits of olive oil but was not certified, was not olive oil and was beyond rancid. There were no harvest and mill dates, and was bottled in a clear bottle. The taste and the aroma was horrible.

Certification is an important documentation on each bottle, harvest mill date tells you when the oil is made. At IL Fiorello, we have chosen not to use “Best by” dates as each oil is different. Again fresh is best.

In summary use Extra Virgin Olive Oil for improved taste profiles, learn varietal differences, and enjoy the health benefits of certified oil.

Choose healthy foods with great taste that will result in a better you.

We challenge you to explore different food choices and Extra Virgin Olive Oil parings to expand your palate.

Ciao to good health

 

Ann

 

 

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Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...

Image and video hosting by TinyPic

Custom Milling

Bring us your olives to be crushed in our state of the art Italian mill.

read more...

Tastings

Taste extra virgin and co-milled flavored olive oils.

read more...

Il Fiorello Blog

Keeping you up to date on all things olive and olive oil.

read more...