November Musings from Il Fiorello
Thanks for all the olives
We are swimming in olives thanks to all the growers bringing in tons and tons of olives. Our goal is to make wonderful beautiful oil.
We wish everyone could see the process, revel in the olives, hear the machinery run, and taste delicious Olio Nuovo. But for those who cannot come, we are making a film of our process from Olive to Oil, with Epic Flight. What a treat that will be for us to share it with you all!
Here are a few still photos of the magical process of making oil.
Thousands of olive waiting to be milled.
They begin their journey in the outside hopper after being weighed and graded. The temperature is taken to ensure the best method to mill the olives. Cool olives make better oil.
Up the elevator into the blower and washer. Beautiful green ripe olives make delicious oil.
Newly washed olives going into the crusher, pits, tissue, skins. Then into the malaxation tanks, the centrifuges, and out comes new oil.
Fresh oil out of the centrifuge. Bitter, pungent, fragrant and delicious for your Holiday table.
Enjoy the newly made Olio Nuovo at your Thanksgiving table. Here are a few suggestions from IL Fiorello to enjoy.
Six great ways to use olive oil for Thanksgiving!
Rub your turkey with oil to help in the browning and flavor.
Make a golden puddle of fresh Leccino Olive Oil in your mashed potatoes, for taste and fragrance.
Roast baby vegetables with fresh Pendolino oil and your choice of seasonings.
Fresh co-milled lemon olive oil drizzled over vanilla gelato, with a sprinkling of sea salt.
Thick slices of warm toasted bread, with fresh robust Frantoio olive oil, dark chocolate shavings, and a sprinkle of salt.
Olio Nuovo, new fresh oil, on the Thanksgiving table, a seasonal gift for your guests
May you enjoy your Thanksgiving with family and friends. Give thanks for the bounty of the harvest.
We are very grateful.
Ciao
Ann, and Mark, and “Olive” our family and staff.