PREPARATION FOR HARVEST AND MILLING

Olive harvest is getting closer, and we are very excited.

The mill is clean, the spare parts and replacement parts have arrived, and updates to the computer systems are completed. All the computer updates to our databases for documentation are ready to go. The centrifuge is balanced and ready to work. The technician from Pieralisi will be doing the final checklist with us in mid-September.

Our mill is one of the most modern and computerized in North America, but we still use some ancient but effective processes. The auger that moves the olives from the washer pit to the crusher is based on an ancient process used by the Babylonians and named after Archimedes – an Archimedes screw. This screw originally transferred water from a low-lying body of water into higher irrigation ditches. In our mill, it is used to transport olives after washing up and then into the crusher.

On to Olive Oil and Milling for 2018

Everyone is anticipating making great oil again this year. All our growers are calling in asking about volumes of olives and dates for milling. This year’s crop is uncharacteristically light; so, our milling schedule is wide open. Minimums are still 1000 lbs. to make the necessary volume for single producer oils. Many of our smaller growers will be coming in to community milling days. Call us if you have any questions. We are anticipating that we may be grouping small customers together for efficiency. We are setting aside the day before community milling for those who are not sure if they will meet the minimum 1000 lbs., or one very full macro bin. Crops that come up less than 1000 lbs. can then be included in community milling the following day. Everyone wants to make oil, and in a light fruit set year we want to help our family of growers. Last year, our community oil was certified as extra virgin AND won a Silver Medal at the California State Fair.

Oct 21 will be our Oktoberfest, great family fun and food and Community Milling. Lots of bratwurst and sausages. House-made sauerkraut and mustards. Beer cheese soup will warm everyone’s heart and soul. And Beer. Delicious. Beer. From Ruhstaller and Sonoma Springs. Maybe even a special beer from Scotland.

NEWS FLASH. This will also be the debut of our new film about milling at IL Fiorello. Produced by Epic Flight Films, the focus is on the milling of olives and the use of oil with food. There is no other film like it in the world. We are proud to work with Epic Flight and their talented crew.

DATES TO REMEMBER

October 21, 2018 Oktoberfest Celebration with Community Milling
November 25, 2018, the Sunday after Thanksgiving is our second Community Milling event with mill tours and complementary olive oil tastings.

Tomatoes

AUGUST 2018

This month we celebrate tomatoes in Solano County. The Tomato Festival was very successful. IL Fiorello held the Tomato Cooking contest, with categories that included Salsa, Soup, Salad, and Sauce. Fantastic recipes were submitted, and winners announced at the Festival Grandstand in Downtown Fairfield on Sunday. Congratulations to all who entered the competition. We already have exciting plans for next year’s competition, and it will be bigger and better. We served roasted tomatoes on polenta bites for the VIP event that was held that Saturday evening.

The bounty of the tomato harvest at IL Fiorello is just amazing. Nick, our Director of Green Things planted 23 kinds of tomatoes. Even the volunteer tomatoes are prolific this year.

Daily, we are harvesting bowls full for the Kitchen in the Grove.

We are drying, roasting, preserving, making tomato water, tomato jam, and strawberry and tomato jam.

Sundried and oven dried, we’ll have tomatoes for the entire year. And there is much more to come. We are going to try to dry the brilliant yellow tomatoes, and see what they taste like. Preserved in olive oil, I am sure they are fantastic.

When you dry tomatoes in a dehydrator, they have to have a cut side to let the moisture escape. You can dry or roast whole if that is your preference. On a setting of 140 F, it takes about 24 hours to finish. The final result can than be put in a food saver, and you have fantastic flavorful tomatoes for the entire year.

SUNDRIED TOMATO PESTO

INGREDIENTS
1 cup sun-dried tomatoes, use Romas, Juliet, or San Marzano
3 cloves garlic, raw or roasted either is delicious
1/2 teaspoons salt
1/4 teaspoon black pepper
1 cup basil leaves, fresh
1/4 cup pine nuts, toasted
1 pinch red pepper flakes
1/3 cup parmesan cheese
1/2 cup IL Fiorello Frantoio Extra Virgin Olive Oil

INSTRUCTIONS
Blend all the ingredients in a food processor, except the olive oil.
Start the food processor or blender, and slowly drizzle in the olive oil
Adjust salt and peppers to your taste
This pesto can be refrigerated for up to one week.

USES FOR THIS DELICIOUS PESTO
Crostini
Warm penne pasta
With grilled steak or chicken

2018 © IL Fiorello Olive Oil Company

You can also pack the sun dried tomatoes in olive oil. Let them soak for a day or so, and serve on crostini. With goat cheese, they are just delicious.
I may have some tonight for dinner.
Ciao
Ann

French Vanilla Lavender Sugar Cookies with Creamy Lemon Frosting

Célébrons avec les Français le bleu, blanc, et rouge!
(It’s the 14th of July!! Let’s celebrate with the French the blue, white, and red!)

Are these cookies really from a French recipe? Um, no.

But we’re willing to bet our French friends would love them!!

Ingredients:

Cookies:
1/2 cup Il Fiorello Citrus Blend Co-Milled Oil
1/2 cup unsalted butter (room temperature)
2 cups vanilla infused sugar (see recipe below)
4 eggs (room temperature)
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1½-inch vanilla pod and 1 full vanilla pod
2 teaspoons of culinary lavender buds
1 teaspoon vanilla extract

Frosting:
3 sticks unsalted butter (room temperature)
3/4 cup light brown sugar, packed
3½ cups powdered sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons milk
2½ teaspoons vanilla extract
1 tablespoon fresh lemon zest

Method

For cookies:
Preheat oven to 425°F. Grease cookie sheets or line with silicone mats.
In a large bowl, cream together the Citrus Blend Olive Oil, butter and vanilla-infused sugar.
Beat in the eggs, one at a time. Add the vanilla extract.
Combine the flour, baking powder, baking soda and salt in a bowl.
Heat the buttermilk on the stove just until it simmers; then stir in the ½-inch vanilla pod and let cool for 10 minutes.
Cut the vanilla bean in half and scrape the bean into the buttermilk and stir.
Stir the flour mixture into the butter mixture alternately with the buttermilk.
Drop rounded spoonfuls of the dough onto the cookie sheets.
Bake for 6-8 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

For frosting:
Beat butter and brown sugar with hand blender on high speed until creamy and fluffy.
Mix in the powdered sugar until smooth.
Add the flour and salt.
Mix in the milk and vanilla extract until smooth and combined.
Fold in the lemon zest.
Frost the cookies when they are completely cooled.

For vanilla-infused sugar:

Version #1 (Longer wait-time)
Pour 2 cups of white sugar in a bowl. Cut 1 full vanilla pod in half and scrape out the vanilla bean into the sugar and stir. Put in a mason jar and cover with lid; let it sit for a few days to a week.

Version #2 (Shorter wait-time…for when you must have the cookies NOW!)
Place 2 cups of sugar in large resealable plastic bag. Add 1 teaspoon of pure vanilla extract. Seal the bag. Knead sugar until the vanilla is evenly distributed. Spread sugar on large rimmed baking sheet. Let stand 25 to 30 minutes or until sugar is dried. Store in airtight container. If sugar clumps up, break apart by rubbing between fingers.

We won Awards??

WE HAVE WON AWARDS!

WE HAVE WON GREAT AWARDS!

WE HAVE WON FABULOUS AWARDS!

 

Years of hard work, hours of milling, great equipment from Gruppo Pieralisi,

 and the result:

GOLD MEDALS, SILVER MEDALS, BRONZE MEDALS

BEST OF CLASS & BEST OF SHOW!Congratulations to our staff for their support, dedication, kindness, and forward thinking to bring us to this position.

Every year after the rush of milling season quiets down, we evaluate our olive oils internally, tasting and grading them for quality in flavor, aroma, and pungency. We pick those that best represent Il Fiorello’s quality standards, and submit samples of those oils
to local and international competitions.

Winning awards is exciting, and we’re thrilled,

but even better is knowing that our olive oils are among the best in the world.

Come visit, meet our staff, and tour our Farm.

Purchase our oils in our gift shop and online for all of our Medal winners.

 

2018 AWARDS

NEW YORK INTERNATIONAL OLIVE OIL COMPETITION

Gold Medals, Frantoio, Athena’s Blend, Leccino

Silver Medal French Blend

JAPAN INTERNATIONAL OLIVE OIL COMPETITION

Gold Medals, Frantoio, Leccino, Pendolino, Athena’s Blend

LOS ANGELES INTERNATIONAL OLIVE OIL COMPETITION

Gold Medal, Leccino,

Silver Medals, Frantoio, Pendolino, Co-Milled Lime, Diavolo

Bronze Medal, Athena’s Blend

YOLO COUNTY

Gold Medal, Best of Class, Co-Milled Lime

Silver Medal, Frantoio

Bronze Medal, Taggiasca, Athena’s Blend, Diavolo

CALIFORNIA STATE FAIR

Gold Medal, Best of Class, French

Gold Medal, Lime

Silver Medal, Green Valley, Community Blend, Athena’s Blend

NAPA COUNTY

Gold Medal, Best of Class, Best of Show Athena’s Blend

Gold Medal, Best of Class, Mandarin Co-Milled

Silver Medal, Green Valley Blend, Lemon Co-Milled

Spring 2018

Blossoms of oranges and lemons and the wisteria make the air so fragrant at the front door of our Visitors Center.   I cannot imagine a better way to greet guests.  Spring is special on a Farm. So many plants and animals are growing.

Wisteria Blossoms

We present a collage of all that is blooming and growing at our Farm. The harbinger of all that we can grow, produce, and enjoy with friends.

Olive Buds

 

 

Baby Grapes

 

 

 

Brugmansia,  Angels trumpet

Mint

 

 

Julia Child Rose

Valarian, Jupiters Beard

Marigold

Nasturtium

Orange Blossoms

Quail Eggs

Sage Blossoms

Thyme

Violas

 

 

 

 

 

 

 

 

The next blog will be about our green house and all the starts that are growing in a protected place.

Ciao

Celebrate Spring, Primavera, Printemps

Ann

WE SAVED THE PIES…and laughed all the way home.

Athena at Sunset

When I began this olive oil business, I imagined, and planned, that food would be a huge part of my business.  After all, olive oil and good healthy food go together.  But little did I know 10 years ago, how important this aspect would become.

As we have developed the cooking school, the Kitchen in the Grove, at our Farm, many, many, amazing things have happened, and we have learned so much.  In addition, there are so many stories to tell.

We have learned new ways of ordering, new companies, economies of scale.  Learning how to compost with 350 tons of byproduct from the milling.  Food costs, food waste, and efficient ordering.  Oh my, oh my…so busy.

A beautiful Blood Orange from our Citrus Grove

We learned to use our fruit from the farm to its best purpose. Marmalade, preserved lemons, juice, Buddha’s hand conserve, rose petal jelly, and blood oranges.

I have learned to relocate snakes, and dispatch the scary ones.  On one occasion, the Sheriff’s department knew the rattlers were living under the front porch, and actually looked, face first, under the porch!  I was hanging on to his belt to pull him out in case the very present snake bit the Sheriff. Then we fed the Sheriffs, who responded with lights and sirens when animal control was busy, homemade polenta with ragu sauce.  The Sheriff is still alive and the snake is not, and my guests are safe.

We have learned a lot about sustainable seafood, and that cleaning fresh octopus is outrageous fun.

Henrietta the Escape Artist

Hawk in the Hen House

We are learning about caring for chickens and benefit with our farm fresh eggs. In addition, to how to manage the death of some of the said chickens, and then figuring how many more chickens we need. Getting too attached to Henrietta Hen, our escapee chicken.  The experience of battling a very large hawk in the chicken coop…I won and the hawk flew away.  However, I am sure she is only temporarily absent.

We have learned that a full tasting room and a full cooking class are a lot of work, but the rewards are triple fold.

Finding competent people, and then finding out that they have never had the opportunity to set a proper table. Google helped me find a proper formal table-setting plan.

Burns, cuts, and sore feet. Did I mention very sore feet? My phone says that during milling season, we walked well over 15,000 steps a day. We milled for 60 days, so why am I not skinny?

In Kitchen in the Grove, we teach proper knife techniques to participants who have had a little bit of wine. From now on when the knives are out the wine is away!

Finding out that I can cook with the best, and have a huge amount of fun.  And learn something every single day.  That is the experience of a lifetime.

Ever changing staff with new ideas every day.  Re-inventing the wheel in a new direction that makes our business grow.

BUT! The best story is falling over the open oven door and not landing on our Executive Chef who was standing on the other side…and saving the seafood pies I was carrying.  With the entire, very shocked, cooking class wondering if I would pop up from the floor, or remain hiding behind the Chef for the rest of the class.

The best was living to laugh about the whole thing. Bruised shin and embarrassed ego. But, most importantly, we saved the seafood pies!

Here is to more stories, and fun. Come, enjoy our laughter, and laugh with us.

Ciao

Ann

Extra Virgin Olive Oil, Great Wine, and Superb Chocolate

Organic olive oils that win international awards, an organic farm that produces great food from our organic garden and the choices of sustainable organic wines that taste beyond delicious. A trusted purveyor and miller. What more could you ask for?

What makes a great pairing? It really is very simple, use very good ingredients, simply prepared, and then present them beautifully. Take the time to enjoy life and share. Invite your favorite people to dinner and celebrate your friendship. Or prepare a special meal just for yourself, a nice treat. Set the table and light a candle; select a perfect flower, maybe some music to enjoy with dinner. Set aside the cell phones and television and have a conversation. Make your time memorable.

Here are some pairing suggestions from IL Fiorello Olive Oil Co for you to enjoy.

Begin your evening with a beautiful glass of IL Fiorello Pinot Noir wine. Simple prepare bruschetta; a slice of warm grilled bread with a topping of savory mushrooms sautéed in fresh olive oil. A great pairing.

Sunday Supper, Our house Red Table Wine, 6 vintages, 5 grape varieties, all blended for us by Coturri and Sons in Sonoma, an organic vineyard and winery. Serve with fabulous handmade Baia pasta, tossed with our Leccino Olive Oil, a little salt and pepper.  Simple, elegant, and delicious. Come by and pick up a Sunday Supper package, you only have to provide the candlelight.

A lovely pork chop, dredged in a combination of coco powder, ground coffee, and harissa spice, grill and serve at your table with our Frantoio Extra Virgin Olive Oil. Present with a lovely Syrah from our alliance with Napa Valley College Enology Wine program.

And for dessert!

Grilled bread, doused with new fresh milled olive oil, Olio Nuovo, and sprinkle with chocolate bits. Perfectly Delicious

Candied orange peels, fresh from our citrus garden, made with our Mandarin Co-milled olive oil. Serve with a glass of sparkling wine from Onward Wines, from grapes grown in Suisun Valley. The combination will make your life better.

Chocolate truffles made with olive oil instead of butter. Hand made by our Chef and just luscious. Paired with Strawberry Balsamic Vinegar Reduction it becomes a perfect pairing.

Love your oil, your food and your wine, eat well, live long, and enjoy the benefits.

©The Miller, The Chef and The Sommelier

IL Fiorello Olive Oil Co © 2017

CELEBRATE CITRUS

It may be the darkest time of the year, when all we want is a fire in the fireplace, warm chili, and a great glass of wine, but the trees in front of our Visitors Center are anything but dark and dreary. The citrus trees have dark green shiny leaves, and are just covered with citrus fruits of all kinds. Eureka lemon, Buddha’s hand, Seville Sour Oranges, Variegated Lemons, Pomelo, Grapefruit, Valencia Oranges, and Meiwa Kumquats.  There are thirteen different types of citrus at our Farm.

At IL Fiorello, we have officially declared January to be citrus tasting month.  In our Visitor’s center, we are presenting our co-milled oils, Winter Fruit Balsamic Vinegar Reduction, and really exquisite food pairings.  We want to brighten your day, and your taste buds.

We are serving our Mandarin, Lemon, and Winter Fruit Olio Nuovo, and of course, our award winning and fabulous Jalapeno-Lime.

Each oil was made with quality fresh citrus fruit and olives.  Hundreds of pounds of Eureka Lemons, Mandarins, Limes, and 800 lbs. of fresh jalapenos. All fruit is milled with really good Italian varietal olives, Frantoio, Leccino, and Pendolino.  The result, super freshness, super taste, and delightful brightness.

Organic citrus and pomegranates from our farm used in our Winter Fruit Olio Nuovo

The Winter Fruit Olio Nuovo appears this year for the first time in our tasting room. We had a couple thousand extra pounds of olives, a very large machine, and lots of citrus on the Farm. We picked 3 of each kind of citrus, added a couple of pomegranates for sweetness, and milled the lot together. Extraordinary oil, beautiful, bright, but subtle taste of citrus, and a long lasting finish. This oil pairs beautifully with a citrus salad of blood oranges and chicory.  Radicchio, bitter lettuce, and endive are in the chicory family; these bitter greens grow well in winter, and pair nicely with the bright citrus of our Winter Fruit Olio Nuovo. Tis the season for a bright and healthy salad.

 

 

 

 

Buddha’s Hand Citron: Decidedly weird, but delightfully delicious!

Our Sous Chef Gen is making Buddha’s hand curd, lemon curd, and orange and lemon marmalade.  The candied fingers of the Buddha’s hand are just the most delicious treat. A great brightness during the relative cold of the California Winter months.  We have Sour Orange Marmalade from our Seville Sour Orange trees. A wonderful treat. Lemon curd and Buddha’s hand curd are marvelous on lemon olive oil cake, English muffins, and my favorite, just a teaspoon.

 

Here are some more suggestions for enjoying our Co-Milled Citrus Oils

 Mandarin Co-Milled Oil

Mixed with equal parts oil and honey

Warm just slightly and spread over English muffins

Eureka Lemon Co-Milled Oil

We serve this striking Eureka lemon oil over our olive oil gelato. It is grand over really good vanilla ice cream.

At the dinner table I serve our Lemon Oil with a simple roasted chicken. Just enough to brighten the flavor. It is particularly good on steamed asparagus or broccoli.

Bearss Lime Co-Milled Oil

Our favorite on fish or chicken tacos!

Jalapeno-Lime Co-Milled Oil

Enjoy on scrambled eggs, carne asada, steak, chicken, vegetables and POPCORN.

Begin the New Year with a fresh taste. Citrus and great oil. Double the antioxidants, and double the flavor.

Ciao

Ann

Lemon Curd Recipe

When you have lots of lemons and chickens that give lovely eggs, and we have both, we make lemon curd. Enjoy the fresh taste of lemon curd on English muffins or Olive Oil Cake. If you are so lucky to have Buddha’s hand citron, try using a few fingers of the citron to make this luscious curd. Chef Gen has her own special way to make the curd and it is delicious.

Buddha’s Hand Curd on Olive Oil Cake…yummy!

Ingredients

4 Lemons, juiced

½ cup of lemon or Buddha hand peel

2/3 cups sugar

¾ cup unsalted butter, melted

2 eggs

Method

  1. Remove the peel from the lemons, avoid the white pith as this is very bitter. If using Buddha’s hand use the whole finger
  2. Place the zest in a food processor with the sugar
  3. Pulse until the zest is very finely minced, the sugar helps to bring out the juices and oils from the peel
  4. Add eggs, lemon juice and melted butter to the sugar and blend to combine
  5. Place a saucepan or small pot on the stove with 2 inches of water, bring to a simmer
  6. Pour the lemon mixture into a glass or stainless steel bowl that fits on top of the saucepan without touching the water. Bain Marie or water bath
  7. Wisk the mixture constantly over low heat until thickened, the temperature should be between 160-170° F
  8. Remove from the heat
  9. Strain through a fine strainer
  10. Place a piece of parchment paper or plastic wrap directly on the surface to prevent a skin from forming
  11. Keep refrigerated until ready to enjoy

 

MURMURATION and Murmurings from IL Fiorello

 

January is here, and amazingly so. The olive harvest and milling are complete. This year was a more than bountiful year, and we made some awesome oils, for IL Fiorello, and for all our milling clients. We are now hard at work planning all our events and gatherings for 2018.

We will host many fabulous cooking classes, great private events, wine tastings, and delicious food. Our back patio is completed, and is a lovely place to sit and sip wine, taste oil, and celebrate friendships.

 

A happy student at one of our cooking classes after successfully making his first omelet topped with, of course, our olive oil!

 

 

Soup, generously garnished with oil for the perfect finishing touch and flavor.

 

 

 

Bruschetta, a thick slice of warm toasted bread drizzled with oil, with any topping you desire. Beautiful vegetables and oil, mushrooms and oil, beans and oil, or delicious simple roasted garlic and oil.

 

My personal favorite, beans, all kinds, warm and fragrant, drizzled with oil add a few seasonal vegetables and enjoy the taste and the good health.

 

On the Farm, we are working on drainage systems.  Planning the garden, and cleaning the mill. We are still working in the mill completing the decanting of all of our oils, assessing oils for competition, and planning bottle runs.

But really, we are lost in watching the birds. The European Starlings are putting on a show with their graceful movements called murmurations.  As they swim through the air, we can hear the wings of thousands of birds flying in symphony.  Wonderfully distracting when you are supposed to be working on spreadsheets.

 

 

 

 

 

 

Speaking of murmurings, Cornell University Ornithology has a great web site for bird information. Here is some information about our starlings. First brought to North America by Shakespeare enthusiasts in the nineteenth century, European Starlings are now among the continent’s most numerous songbirds. They are stocky black birds with short tails, triangular wings, and long, pointed bills. Though they’re sometimes resented for their abundance and aggressiveness, they’re still dazzling birds when you get a good look. Covered in white spots during winter, they turn dark and glossy in summer. For much of the year, they wheel through the sky and mob lawns in big, noisy flocks. The picture is from Scotland, near where my friends live, but so like here in Suisun Valley, only very much warmer.

 

Happy Baking from IL Fiorello

Tuscan Pan Forte is an ancient, and may I say better, version of today’s fruitcake. Very delicious with lots of unique flavors, easy to make, and even easier to eat.  A colleague in Italy, Judy Witts Francini, (divinacucina.com), posted a recipe that she loves.  She has a wonderful blog and cooking school near Florence, Italy.  She is American, went to Italy, and never looked back.  We took cooking lessons from her almost 10 years ago in her apartment in Florence. We toured the Centrale Market, and enjoyed her unbridled enthusiasm for all great food in Italy.  I am hoping she comes to IL Fiorello to share her amazing talents.  She has one of the best blogs in Italy, and great cookbooks.  (Hint, her cookbooks make great Christmas gifts.)

I, of course, took the challenge of making Pan Forte, but added and subtracted a bit to suite my tastes, and what is available in California.  I added crystalized ginger, and lots of homemade candied lemon and orange peel.  Explore Judy’s website for her original recipe at the link above.  Here is my version from IL Fiorello’s Kitchen in the Grove for you. Accept the challenge, try the recipe, and add you own twist.

Merry Christmas! May you enjoy Panforte with a glass of Vin Santo.

Ciao Ann

IL Fiorello Pan Forte

Ingredients:

1 lb. toasted nuts (equal amounts of walnuts, pine nuts, almonds, pecans)

1 lb. mixed dried fruits, cut into small pieces

(Use equal amounts of dried figs, candied lemon, candied orange peel, dried sour cherries, apricots, and candied ginger in whatever percentage you love)

1 tsp finely ground black pepper

(I use half black pepper and half long pepper for fragrance)

4 tablespoons total of the following spices ground together

Ginger, Nutmeg, Cinnamon, Coriander, Cardamom seeds

(Use 2 tablespoons for the Pan Forte and reserve 2 tablespoons for the topping)

1 tablespoon bitter sweet cocoa powder

1 cup sugar

1 cup honey, I love dark bitter Chestnut honey for this cake.

1 and ½ cups AP (All Purpose) flour

Topping:

¼ cup flour

2 tbsp. of the seasoning mixture (see above ingredients)

2 tbsp. bitter sweet cocoa powder

Method:

  1. Toast the nuts, either in a pan on the stove, or under the broiler. Watch carefully that they do not burn
  2. Mix the fruit and nuts together
  3. Add the flour, spice mixture, pepper, and cocoa powder and mix well
  4. Heat the sugar and honey together until combined
  5. Add the sugar and honey mixture to the fruits and nuts
  6. Mix together

I use a marble top surface and just mix and mix and mix by hand

  1. Add a few drops of water until the entire mixture just comes together
  2. Form into logs, or press into a single layer round cake pan
  3. Sprinkle with the topping of cocoa, flour and spices
  4. Bake at 350 °F for about 15 minutes.

Service

Serve in thin slices with a glass of Vin Santo or a cup of espresso

 

The completed dry mixture before forming into the logs.

 

 

 

 

 

Form the dough into logs then sprinkle with the topping mixture before baking.

 

 

 

 

 

 

Merry Christmas

Watch Our Video

Custom Milling

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

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Tastings

Taste extra virgin and co-milled flavored olive oils.

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Il Fiorello Blog

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

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Custom Milling

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

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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...