Co-Milled Olive Oils | Farm Fresh Fruit & Spice
Award-Winning Excellence
Globally Recognized Quality: Il Fiorello’s extra virgin olive oils are consistently decorated at prestigious international and domestic olive oil competitions. These accolades reflect our uncompromising dedication from the grove to the mill, validating the exceptional balance, complexity, and health benefits found in every bottle.
Some of Our Recent Accolades:
- Roasted Jalapeño Lime: Gold at Los Angeles International & Japan Olive Oil Competition
and best-in-class medals at the California International Olive Oil Competition and LA International Extra Virgin Olive Oil Competition. - Lemon – Bronze at Los Angeles International
- Makrut Lime – California State Fair 2026
The Co-Milling Process: From Farm to Mill
Our co-milled oils are crafted through a direct, transparent agricultural process that unites estate-grown olives with fresh, whole fruit and botanicals—such as lemons, limes, apples, peppers etc.
The method is straightforward:
- Simultaneous Entry: Freshly harvested estate olives and whole fresh fruits or herbs are fed directly into the mill together.
- The Co-Milling Action: They are physically crushed and milled simultaneously as a single collective batch of raw fruit (olives + flavor fruit)
- Extraction: The natural essential oils from the fresh citrus or botanicals instantly bind with the natural olive oils during the crush, emerging from the mill already co-milled and unified as a deeply flavored oil.
Because this process introduces whole non-olive fruits and botanicals directly into the mill alongside the olives, by definition, the resulting product cannot be classified as extra virgin olive oil. Extra virgin olive oil is legally and strictly defined as the pure, unadulterated juice extracted solely from the olive fruit and nothing else. Co-milling creates an entirely unique category of oil that transcends standard classifications.