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Growers Meeting

IL Fiorello Olive Oil Co sponsored a growers meeting on Saturday June 28, 2105 we were joined by Marvin Martin, of MarvinMartin Olive Oils and a professional olive grower and master taster from Napa and Tom Turpen, Plant Biologist, from Davis, CA.

The days discussion centered about olive fly in California and in Italy. We reviewed the methods available to growers to use GF 120 or Spinocid. Most of the growers were aware of the application process and the dilution ratio of 1 to 1.5 or 1 to 2. When mixed the Spinocid must be used within 24 according to the Dow Chemical product information. Discussion centered about how problems arise with the olive fly when neighboring growers do not spray their trees. An example is of ornamental trees planted in neighborhoods or city plantings. Suggestions were made to contact neighbors and do cooperative spraying, and to discuss with city officials that city trees need to be fruitless or sprayed to preserve commercial or private crops. There is a spray that can be applied to prevent fruit set. Swan variety of olives is also fruitless.

Discussion also centered on the use of Kaolin clay. One of our growers has been using it on tomatoes with good success. Application is at least 3 times a season to protect the olives. In California, this does not seem to be a problem, but if it rains reapplication is necessary. The manufacturer reports that this product does not have an effect on photosynthesis. No one at the meeting has direct experience with the residual Kaolin wash water risk at the mill. We at IL Fiorello are trying to find more information about how this residual is handled at the olive washing site. Short of washing the olives on site by the grower we are concerned about the residual clay in the water at the mill.

Chef Martin was a guest at Expolivo in Spain and reported to the meeting some of his findings and experiences. Expolivo is the world’s largest olive oil convention. Reports and books from the Expolivo meeting are available for your perusal at IL Fiorello, courtesy of Chef Marvin.

Tom Turpen, from Innovationmatters.com, discussed Xylella infestation in the citrus greening disease and the concern for like diseases in olives. Please refer to the article Olive Quick Decline in Italy Associated with Xylella Fastidiosa, by Elizabeth Fichtner, Dani Lightle, and Rodrigo Krugner, published in California Fresh Fruit, June 2015. OQDS, (olive quick decline syndrome) is destroying trees in Southern Italy. It is of concern here in California and growers should report dieback or scorch on olives to farm advisors or agricultural commissioners. He also discussed the possibility of research to control olive fly propagation. The group consensus was positive to go forward with this discussion and research.

The growers meeting concluded with a tour of IL Fiorello Olive Mill and a discussion of the plan for milling this coming year. Clear communication between growers and millers can make the difference call us with questions.

Ciao
References:
Marvin Martin marvinmartinoliveoils.com for information and olive grove management
UC Davis IPM Integrated Pest Management
Dr. Frank Zalom Professor of Entomology UC Davis
Dow Chemical: Spinocid information
Novasource: Surround WP Crop Protectant OMRI Organic for the Kaolin Clay

The Flavors and Aromas of Summer

In my past blogs I have been talking about olive growing, oils, birds and bees.

It is time to think of the wonderful flavor aromas of summer. Think fresh cut grass, peaches, roses, orange blossoms, and tomatoes on the vine. The flavors of nature, open fields, grass and fresh blossoms.

rose

Humans respond to aromas. Ask yourself what is the most vivid aroma memory you can remember. Your mom’s perfume, your dad’s woodworking shop, the smell of fine wine.  At IL Fiorello Tasting Room the first step in tasting oil is to smell the oil. Each oil has a specific aroma, very complex, very delicate and memorable. It takes time to really train yourself to remember aromas. Just like in evaluating wine, mind memory is an innate and a learned process. You either have the ability to smell or not, and then you begin training and learning. I might also say expanding your experience.

I asked some of our staff what their fondest or most powerful aroma memories might be. The answers: Eucalyptus, jet fuel (from Mark the jet pilot), the stamp on your hand from Disneyland, old car exhaust smell (before unleaded fuel), lavender, horse barn and stall. Isn’t it amazing what aroma memories recall? Everyone smiled when I asked them this question.

The next time you visit IL Fiorello, think about the aroma of the oils, how distinctive they are and then begin to pair the aromas with what food you are going to serve to enhance the food and the oil.

Watch for our next class on how to taste olive oil, smell included.

Have a wonderful June. Congratulations to all the graduates and their families.

CIAO.

Celebrate Citrus

Our citrus trees have finally made a wonderful comeback. They are producing large, no huge, quantities of fruit. Last year, the frost of December 7, 2103 destroyed the plants. I, in my way of trying to take care of everything, wanted to prune the dead branches right away. But I was persuaded to wait until mid-March 2014. Thank you to friends who are master gardeners who advised me to wait. Not pruning right away, the dead wood protected the remaining tree from further frost damage. We fed, weeded, watched, and hoped. And we were rewarded. This abundant harvest provided lemons and oranges for our co-milled oils. Delicious. We have more than enough fruit for a great citrus class on Saturday, March 14. We use the fruit in our flavored water. We eat oranges for snacks each day, we are all much healthier.citrus4

Celebrate citrus! Our trees are flowering right now, and the olives are right behind. Come look at our citrus grove and the 23 varieties. Sweet Meiwa (Hawaiian) kumquats, fingerling limes and Rangpur limes. Thanks also to Molly Chappallet, the owner of Chappallet Vineyards, for the addition of a huge bag of Rangpur limes so we can make lime marmalade. Our Kaffir lime, has a double leaf used in cooking Asian and Indian dishes, and delicious fruit. The Seville Sour Oranges make great English marmalade. The variegated lemons are pink on the inside, and make delicious lemonade. Our pomelo tree is just loaded with blossoms, all fuzzy and green. We are using the huge pomelo fruit in the tasting room for a palate cleanser. The menu at Yotam Ottolenghi’s new restaurant will feature pan-fried prawns with pomelo, pickled endive and garlic crisps and tamarind dressing. Get his books, Plenty and Plenty More, they are wonderful reads and super flavorful foods. Great fun.

Come over and have a look and learn about Citrus. We are very lucky to live in California.

Co-Milled Olive Oils

AKA Flavored Oils
2015 Production

comilled4

What do you do with 8 tons of newly harvested olives and 2 tons of fresh fruit? You make co-milled oils of course, one of our most popular products. We use really fresh fruit, sweet and succulent and flavorful; Tangelos, Limes, Lemons, and Jalapeños.

There is a huge difference between olive oil made with a flavored essence added to the oil and a true co-milled oil. While milling olives we mill the citrus at the same time. The olives and the citrus go through the crusher together. It makes a better oil, more homogenized and therefore more flavorful. The proportions of olive to fruit will differ each year, depending on the ripeness and oil content of the olives and the taste of the specific fruit. The exact proportions are usually a closely held secret. The whole fruit is used, skin, seeds, flesh. The skins have an enormous amount of their own oils, and that translates to flavor.

Many olive oil companies in California produce enough to make flavored oils. Although we use olives that could be made into certified extra virgin oil, the co-milled flavored oils cannot be certified. Anything added to olive oil makes that product not acceptable to extra virgin standards. Some companies may state on the bottle, extra virgin olive oil with citrus or herbs added. We just mill the fruit together and make luscious co-milled oils, and call it co-milled. Remember that we mill and not press our olives. First cold press, although legal to use, is not really the process today. It is not first, not cold and not pressed. These names are monikers from a historical perspective.

In competitions, savvy judges are asking the producers to state whether there is an essence added or if the product is co-milled. There is nothing wrong to adding an essence, just that the taste is very different. We prefer to cut the fresh fruit and mill with fresh olives.

The jalapeños go into the crusher whole and you should smell the absolutely wonderful aroma of ground jalapeños as they are very gently warmed going through the malaxation tanks. Just amazing…… Of course this is the last oil of the season, as you can imagine we are now in the process of taking the centrifuges apart and cleaning each little hose and tube.

How do you use co-milled oils? We suggest pairing these luscious oils with fresh products.
Tangelo: Great with Chinese Chicken Salad, or dressing for fresh avocados or citrus salad
Lemon: Serve with fresh pasta, a little salt and pepper and a little juice of a fresh lemon
Lime: Serve with fish tacos, on a sweet soup as a finishing oil, or as a cabbage salad dressing
Jalapeño: Serve drizzled over guacamole, hummus, and couscous, or on grilled chicken or steak.

comilledfoods

The Storage of Olive Oil

IL Fiorello Olive Oil Co.  mills for over 75 clients. Most people want the oil for private purposes and some clients will sell their oil. New oil right out of the centrifuge ranges from golden yellow to fluorescent green. Each variety of oil has its own color and taste. Early harvest and late harvest oil is often different in both color and taste. Some of the green color is varietal and some comes from the chlorophyll in the olives or sometimes from the little bit of leaves in the mixture.  In master tasting and at certification, the color is immaterial and the sensory evaluation is done with dark blue glass to hide the influence of color on your tasting experience.

blue tasting glasses (smaller)

It is so interesting to mill for many people, because we get to see so many different types of olives and the oil they produce. Each oil represents a year of hard work for the growers. Everyone is anxious about how many pounds they have worked so hard to produce and how their oil tastes. As often as possible, as soon as the oil comes out of the second centrifuge, tastes are given to the owners. It is a time for celebration.

Almost everyone is asking us how to store and care for their precious oil. We have a handout but there are always more questions. So let’s discuss our recommendations.

 

  1. Always use clean new containers.
  2. Never use old containers, even if they have been washed well. (see photo below)
  3. Never use a metal container unless it is food grade, as that imparts a negative defect to the oildirty container
  4. Keep the oil in a cool dark place
  5. Cool should be around 68° F, refrigeration is not necessary
  6. Top coverage with an inert gas is optional to prevent oxidation
  7. Food grade stainless steel tanks are good for larger quantities
  8. Decant the oil in about 6 to 8 weeks after the sediment has collected at the bottom of the container.
  9. Proper storage and temperature protection of oil is very important to the longevity of oil. This seems to be one of the critical issues facing many growers after producing a beautiful product.

Use your new oil as soon as possible for the best possible taste enjoyment. Thanksgiving and Christmas are days for new oil and good food and the celebration of a year’s work in the olive grove.

 

Olive Milling 2014 Harvest Year

 

We are milling great olives this year!  This 2014 harvest is much better than the crop of last year, both in quality and quantity. Everyone is happier and so very proud of their fruit.  This is also a very early harvest; our own olives were harvested and milled almost five weeks earlier than last year.IMG_2506

It is a pleasure to meet everyone that delivers olives to our mill.  Most are tired from harvesting and grateful that their fruit is safely delivered. This represents a yearlong odyssey with their olives.  Truly, people are passionate about their fruit.  It is also interesting to see so many different types of olives and how they grow in different micro climates in Northern California. Little tiny Korineiki are dwarfed by mammoth Sevillano, along with the fat and plump Frantoio, the like I have rarely seen.  Most are really healthy, well harvested, and lovely fruit.  In this area, the olive fly seems not to be as devastating as last year.  Although, we are still seeing some bad fly infestations from growers that are not spraying their fruit or not spraying correctly.  There are great conversations at the mill about growing and how to help the trees give good fruit. We also have much celebration when oil is pouring out of the Valente centrifuge. This truly is a treasured product.  I love the honor of giving growers the first taste of their oil, right out of the centrifuge. This makes everyone smile and be happy that they are in this crazy business.

IMG_2731 copy

 

Milling is a lot of work, and it takes precision
to run the equipment. It is not as simple as just turning on the machine and pushing buttons. In fact, with each delivery of olives there are discussions as to the type of grinding wheel, time of malaxation and correct malaxation temperature, centrifuge speed, and correct storage. Each olive batch is monitored for volume of olives, extraction rate, and temperature control. This data helps us learn from our hard work as how to best mill certain types of olives. We love to have discussions before milling with the growers are to their goals. The time not to have these discussions is while we are hard at work running the machines.  Everyone wants to see their olives being milled, however, due to health and safety rules that is just not possible.  With pre- discussions about methods of milling, both the grower and the miller can rely on each other to do their best job.

IMG_2904Growing olives is a passion and a lot of hard work.  You cannot just sit back and watch them grow. If it isn’t spraying, it is weeding.  If not weeding, it is pruning.  Farming is an ongoing business.   I hosted a group of 15 twelve year olds for a birthday party and tasting. What a group of interested and busy, young women.  Representing women in agriculture, I hope that I captured their interest in growing.  As I told them, if I don’t farm, you don’t eat.  And as anyone knows, kids love to eat.  It was great fun, and I hope that they recognized a little bit of the work that it takes to grow and make olive oil.

Our Olio Nuovo is now available at our Visitor Center. Come taste this beautiful new oil. This is the best of the year; fruity, pungent, fragrant and delicious. This taste is what we wait for all year long.  See you at the Farm!

Harvest Begins

We are up and milling and expecting over 46,000 pounds just in the first two weeks. Harvest is very early and we are harvesting our own olives almost 5 weeks earlier than last year.

Here is what our growers and colleagues are saying about this year’s crop: As usual with olives, some trees are heavy with fruit and others have none. Some trees have ripe olives on one side and green on the other. This is pretty normal for olives. This sturdy tree is always teaching us new lessons.

Crop size varies depending on the location and variety of the olives. Some crops are very light, while others are moderate to heavy.

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The olive fly is very fickle. Some growers have lost entire crops and other growers who were not rigorous in spraying have a greater than 20% loss. At IL Fiorello we have been very diligent in spraying every week to prevent crop loss and have less than a 10% infestation. It is clear to us at IL Fiorello that there is a change in the fly, whether it be resistance, increased number of olives, and/or growers who are not taking care of their trees. Landscape trees are of particular concern as no one monitors, treats, or harvests these trees.

We have handpicked all the olives and they are in the mill this week! We are milling almost every day and reservations for mill tours are still available. At our Visitor Center, tastings are every day from 1 to 5, including fresh oil called Olio Nuovo.  We have some fabulous Olio Nuovo available now for purchase. It is the best new Frantoio oil I have tasted in a long time.

Call us and come out and watch the process!

 

 

 

Gelato

Gelato picture

JULY is national ice cream month, but we have something much better. Italian Gelato!!! Celebrate!

IL Fiorello has gelato, made by Leo Leo in Paso Robles. The family is from Florence, hence the name Leo, or Lion, the symbol of Florence. Fantastic, delightful, perfect, amazing, colors and flavors. 99 to be exact. Each week we will offer different flavors. Current favorites are Passion Fruit Sorbet, Chile Chocolate and, of course, Olive Oil Gelato made with our own olive oil and drizzled with lemon olive oil and balsamic vinegar. Heavenly.

We served gelato in the colors of the French flag at our Bastille Day celebration, Blueberry blue, Honey Lavender white, and Strawberry Basil red. We do have fun. The next offerings will include Pistachio.  Everyone who has gone to Italy will testify that this is the test of how good the gelato really is. We will have my very favorite in the Fall, Chestnut. Beautiful creamy vanilla with chunks of chestnuts. Drizzled with a wee bit of balsamic it is my perfect gelato. Or maybe creamy gelato with a shot of espresso on top, called affogato. Or maybe stracciatella, chocolate bits interwoven into super creamy gelato. Or maybe just espresso, dark and rich. So many to choose from. We purchased peanut butter and jelly for the kids, and all the adults ate it because of the clarity of the flavors. Great!

We had such a hard time trying to decide what flavors to have at IL Fiorello. It was a very hard job tasting each and every flavor. You should have seen us by the end of the day. Wanting to taste more and more but groaning with pleasure at the wonderful flavors and colors.  Maybe we should hold a contest as to which one is the best, that would be a lot of tasting, but we could rise to the occasion.

We have had many requests to sell the gelato by the pint and gallon so we are making plans to do just that. How fun is that idea?

Look up Leo Leo.  Their web site is too good to be real.  Then come to IL Fiorello for a taste. See the gorgeous photo below from their beautiful web site.

www.leoleogelato.com

When my girls were young we used to read all the Shel Silverstein books for children and adults. This one poem makes me laugh and sigh, as Mr. Silverstein died all too early. He has entertained many a person with his wit and art. Buy all of his books and read to the children with a scoop of ice cream to top it off. This poem is just delightful for national ice cream, really gelato, month.

EIGHTEEN FLAVORS

By Shel Silverstein

Eighteen luscious, scrumptious flavors

Chocolate, lime and cherry,

Coffee, pumpkin, fudge banana

Caramel cream and boysenberry.

Rocky road and toasted almond,

Butterscotch, vanilla dip,

Butter brickle, apple ripple,

Coconut and mocha chip,

Brandy peach and lemon custard,

Each scoop lovely, smooth and round,

Tallest ice cream cone in town,

Lying there (sniff) on the ground.

Come in and have a double scoop cup- no spills.

 

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...