Stick Your Neck Out Chick

May 2020

When you write blogs you find interesting things.

Because I work on a Farm and there is dust and dirt and sweat and chickens.
I often resort to Halls cough drops and lots of water for a “restorative”. Sort of.

Has anyone ever had the time to read the Hall’s cough drop labels?
They have great sayings that make me smile.
Don’t try harder. Do harder!
Keep your chin up
Inspire envy
Be unstoppable
Push on
Dust off and get up
You got it in you.
Elicit a few “wows” today
HI-five yourself.
Go get it:
Turn “can do” into “ can did”
Get back in the game
A PEP TALK IN EVERY DROP ™

Stick your neck out chick.

Take a good look chick.

THE FOOD DATING SCAM

APRIL 2020

With everyone in “shelter in place”, we are all trying to figure out what we have in the pantry/refrigerator/ freezer. And, what is good and what is not good.

Relax most is good.

However, use the FIFO policy, first in first out, of the refrigerator and pantry.
Eat fresh, if you can, during this difficult time.

Have you ever really wondered about best by dates? There is a recent spate of articles about how long foods are safe with confusing and different best by dates. In addition, there is so much confusion on line about what this really means.

Harvey W. Wiley PhD, the “father of pure food”, was a chemist working in the early 1900’s. He was very concerned about food safety and the lack of oversight. His perseverance and commitment to food safety led to the Pure Food and Drug Act of 1906. This law began a huge improvement in the food system in the US. This policy was adapted abroad as other countries began their own research. President Teddy Roosevelt signed the act into law.

This law focused on food safety but now we are also concerned about food safety in relation to food waste.

Harvard Food Law and Policy Clinic and NRDC (the Natural Resources Defense Council) paper on food waste and dating states in their executive summary of ( 2013) that :

The waste of edible food by consumers, retailers, and manufacturers poses a significant burden to the American food system. Wasted food costs consumers and industry money; squanders important natural resources that are used to grow, process, distribute, and store American’s food supply; and represents a missed opportunity to feed the millions of food insecure households in the United States that are struggling to access healthy, affordable food. Misinterpretation of the date labels on foods is a key factor leading to this waste.

BUT Olive Oil????

So let me speak to what I know the best.

Consumers need to know the olive oil’s harvest and mill date. This is usually the same day for most producers. We say, this is the day the oil was born. Some new legislation is suggesting that the best by date be the last time the olive oil was handled. Indeed this is the last time that we as producers have an option to assess the oil for quality and integrity. There is some logic to this part of the discussion.

Here is our internal reasoning that we present to you as a consumer.

Olive oil is best when it is fresh, meaning within about two years of being milled. All oil degrades over time, even in perfect storage conditions. Meaning cool, dark, and quiet. Which we rigorously maintain at IL Fiorello.

If an oil was made on October 15, 2022 and it was kept in bulk until September 1, 2024. Then bottled in 2024, the best by date is two years from 2024 or 2026. This means that the oil is actually then 4 years old. This is very confusing and really does not do the olive oil industry any favors.

IL Fiorello always will tell you the milling date of our oil, and list it on our bottles. We believe in full and honest disclosure. With Extra Virgin Olive Oil, certified in California, it must be olive oil and nothing else in the bottle. That bottle of olive oil that has garlic or rosemary in it and says extra virgin on the label is consumer fraud. More later on the allowable adulteration of wine. However, I digress.

At our Visitor Center, at the end of each day, we use PrivatE PreservE © Wine Preserver for each open bottle of oil. It will preserve the oil from oxidation and going rancid.

If you use oil often and well, at home, you should not have any issues with oxidation.

Use logic, be careful, and try to eat fresh when you can. Be safe.

When you can come and visit IL Fiorello and we can continue this discussion.

Ciao,
Ann

 

Sustaining our Souls During Difficult Times

April 15, 2020

We all know that this time is very bad. We are all in this together, but the good news is that we do not have to do our taxes today! Hardly a bright note but not staying up late over tax data is ok by me. We can defer that headache until later on this year, when we can better concentrate.

I want to re-publish one of my favorite blogs from a few years ago. Just seems appropriate today. Pasta e Fagioli, or as my Father called it—Pasta Fazool. There are three main ingredients, Pasta, Beans, Sauce. The pasta is usually small to match the size of the beans. The beans are cannellini , but Cici beans or any beans you love are fine. The sauce can be any broth or stock or tomato sauce which is my favorite. If you like you can puree some of the beans to add to the sauce. When in Italy, I try this dish in every restaurant and every one is different, a heritage dish.

You can begin with a soffrito, Italian (or in French, Mirepoix). Onions, carrots, celery sauté in oil until translucent. OR you could just add three cans together, the sauce, the beans and the cooked pasta. Done.

The nice thing is that the spices are so valuable and variable in this dish so you can easily make it your own personal style. I am lucky to live on a Farm and have fresh herbs most days. Oregano, sage, rosemary as the basics. Please try adding some red pepper flakes to liven up the taste.

Pasta e Fagioli * Good food to Sustain us During our Stay at Home Time

I usually make this from scratch but you have permission to do some pantry savaging

1. Take three ingredients out of the pantry. Canned tomatoes, cici beans, (or cannellini ) and pasta.

2. And a very good olive oil! I recommend Frantoio or Athena’s Blend.

3. Don’t forget the good wine to keep you company, while watching the water boil, and cooking the pasta.

4. While the pasta is cooking make a salad or just have perfect tomatoes for a snack. Or fresh lettuce from the garden or farmers market.

5. Open the cans and get your service bowl ready

6. Drain the pasta put back in the pot with a little pasta water, add the two cans to the pot to warm all the ingredients, have a sip of wine.

7. Add the seasoning, salt pepper, basil, parsley and red pepper flakes OR NOT!

8. Gently toss together to mix all the flavors.

9. Sit down enjoy dinner in silence or dance to the music of good food and good company, good oil.

DO NOT WASTE ANYTHING—EVER

A RECIPE FOR TODAY’S CHALLENGES
DO NOT WASTE ANYTHING—EVER
STOCK AND CHEESE

STOCK, STOCK, AND MORE STOCK TO STOCK UP ON FOR YOUR PANTRY
All the tidbits of vegetables that are hiding out in the back of your refrigerator make excellent stock. It cooks itself and makes the house smell great. I think vegetable stock needs spices so add what you have liberally. If you are making chicken stock do the same thing as vegetable and add the bones of last nights chicken. Add the rind of your remaining Parmesan, the one that is so hard you cannot cut it with a ax, just add it to the simmering stock for a fantastic flavor addition. I keep all the Parmesan rinds in the freezer to add to stock or pasta sauce.
Let it simmer all day long. Adjust the seasoning at the end with a little salt and pepper. Then put it into ice cube trays for use later on when you are tired and need a cube of something good to help what ever else you are making. After freezing, pop out the little cubes of deliciousness and place in one layer in freezer bags.

PARMESAN RINDS FROM THE FREEZER FOR STOCK


CHEESE GLORIOUS CHEESE

All the little bits of cheese in the back depths of your cheese drawer can be put to great use to make a delicious cheese spread.

Put them all in the blender, yes all of them together, add some cream or stock or water and blend away.

This is a delicious way to use the tidbits for cheese spread, cheese sandwiches or a cheese dip. If the flavor is what you like, this may be a great mac-n-cheese addition.

To vary the flavor add your favorite herbs or spices, Go slowly, you can always add more, but you cannot take it away. Even a little lemon juice for acidity will be a good addition. Add the spices as you are blending. Taste as you go along to make sure the spices are correct. Salt and pepper to your taste.

OR fold in some diced spring onions for color and texture . Use the cheese, it will thank you.

Spring Has Arrived

April 1, 2020

If you cannot come to us, we can ship to you! Or we can meet you at the front steps. Call ahead please so we can be prepared to help you.

This is a difficult time for everyone. Let us all try to flatten the curve. If you are local and if you are in need of oil, call us and we will meet you safely at the driveway.
With great smiles and a safe distance.

At this moment, our IL Fiorello Visitor Center is closed to guests. We look forward to being ready for you when the time is right. In the meantime, we are trying to improve our Farm. We are trying to sustain our trees and ourselves, during this turbulent difficult time.

We are planting new trees, great vegetables, and our Chef’s Herb Garden is growing. Our compost is fantastic and we are feeding our trees. Our new chicks are growing and the “old girls” have a brand new palace and are producing great eggs. The eggs are sustaining, us as we weather this storm of a virus. We are trying to be ready when it will be safe for us all to meet again and enjoy the California Sunshine.

Olive oil is a valuable food. It has great flavor, a good energy source, and fantastic taste. Olive oil is much more than just something to drizzle over a dish when you want to impress company. It is a lifestyle. It is a necessary ingredient at every meal. It represents a positive lifestyle of eating. Use oil well and often. From our Farm to your table.

Joel Weber Editor of Bloomberg Week states, ( 3-30-2020). “Please take care of yourself and your loved ones. By bringing out the best in one another, we will and can build a better world. “

Stay safe, eat healthy, call us if you need oil or balsamic. We will safely meet you at the driveway with a huge smile and a virtual hug.

Thank you and please wash your hands.

Ciao
Ann

 

A profusion of nasturtiums beautiful and delicious.

Tomato with blossoms already!

Scarlet Runner Beans are growing.

 

GROWING VALUABLE FOOD

March 24, 2020

Today am sitting at home in the midst of a rainstorm. Yesterday I worked in the yard, pruning, cutting, digging, feeding citrus and planting more seeds. All with the intention of growing food for my family and my Farm.

I have been corresponding with an Italian Physician friend in Vancouver, Canada, and someone who is as passionate as I am about olive oil. He said something so important, “ grow valuable food”. People will need this. He struck an important cord, that in the midst of isolation, I had put aside. I was worried about my family, my staff, and my business. But I am in the business of growing food, good food and we shall continue to do so even in this virus isolation.

My olive trees are growing, buds of olive flower are beginning to appear. Our fruit trees are laden with blossoms. The citrus is prolific and the more we harvest, to make jams and jellies, the more blossoms pop out. We have juiced lemons to prepare for Lavender Lemonade at Lavender Weekend in June. We have frozen Blood Orange Juice for drinks. I still have some pomegranate juice to make jelly and ices for the summer. We have to think ahead, even in the midst of worry.

In the greenhouse, little starts are strong and happy. Peppers, beans, tomatoes and flowers for beauty. Nick, Able and EJ just make everything grow. I have some eggplant starts at home that are just thinking of popping out. Today I sent to the Farm, five 7 foot tall Chayote plants. They were very near to taking over my kitchen. They are for Chayote, apple, and lemon salad this summer.

Early this morning I was reading the Smithsonian Magazine, and National Geographic and in sane times this makes sense but today even more.

Perhaps travel cannot prevent bigotry, but by demonstrating that all peoples cry, laugh, eat, worry, and die, it can introduce the idea that if we try and understand each other, we may even become friends.
Maya Angelou

If you are safe at home, take the time for quiet to center your soul. Look forward to better times. Thank the health care staff for being there and for us not being there.

Take pleasure in these pictures that will help us all look forward and grow valuable food for everyone.

Wash your hands stay safe.

I will keep everyone posted on the “growth” at the Farm at IL Fiorello.

Ciao

Ann

 

IRISH SODA BREAD RECIPES , FOLKLORE AND FACTS

Even though IL Fiorello is Italian and makes olive oil, part of my family, on my Mother’s side is Irish, through and through.

My mother believed in the “little people” and I heard a wonderful piece of music on the way home last night, called Ode to the Fairies of Ireland. It brought back lots of memories. Oh yes and her favorite song was, “Oh Danny Boy” where she would sign along and cry. She also always said that the best Irish party was a good old fashioned Irish wake. And in my experience that is so very true. A time to celebrate.

I was always told that the cross on the top of Irish Soda Bread was to symbolize the Catholic faith of Ireland, and the Gaelic Cross. Some say it kept the Devil out, but that is what a cross is supposed to do also.

Turns out that is true but more importantly, it helps in the baking of the bread. On St. Patrick’s Day we always had brown soda bread and Irish Stew, either lamb or beef or better yet a combination. My Mother said, “Potatoes and point “ meaning that they only had potatoes and no meat, so they pointed to the place where the meat was supposed to be. Hard times indeed. It makes this time of plenty look pretty good, even with COVID –19.

   

 

The shape and the content of the soda bread, is indicative of where you live in Ireland. Also whether you bake or pan fry the bread. I have always baked my soda bread, but maybe it is time to try to fry the bread. My Italian father (and me) loved fried yeast bread, but that will be another delicious blog. The difference of white bread vs brown bread may have had to do with affluence, brown being the coarser bread, and white being the more refined. I bake with half and half, white and brown flour. I have heard that the foam on top of your pint of beer is an excellent leavening agent because of the yeast and sugars in the beer. I truly would rather drink my beer and use baking soda, for the bread, but again maybe it is time to try something new.
There is a new web site, www.TheSocietyofthePreservationofIrishSodaBread.com that is kind of a fun read.

———————————

IRISH SODA BREAD

2 CUPS UNSIFTED ALL PURPOSE FLOUR
2 CUPS  WHOLE WHEAT FLOUR
4 TABLESPOONS SUGAR
4 TEASPOONS BAKING POWDER
1 TEASPOON BAKING SODA
1 TEASPOON SALT
6 TABLESPOONS BUTTER SOFTENED
2 CUPS BUTTERMILK

PREHEAT OVER TO 375  ° F

Sift flour, sugar, baking powder, soda and salt.
Cut in softened butter until mixture looks like fine crumbs.
Add buttermilk.
Mix until all dry ingredients are moistened.
Turn out on lightly floured pastry board.
Knead gently until smooth.
Shape into a ball.
Place on silpat  on a cookie sheet.
Press a large floured knife into center of loaf almost through to bottom.
Repeat at right angle to divide loaf into quarters.
Bake 40 minutes until top is golden and loaf sounds hollow when tapped.
Remove to wire rack to cool.
Brush top with milted butter.

Makes 2 loafs

Optional: Cranberries  or Raisins
Soak 1 ½ cups raisins in Irish Whiskey and combine into dough, during the kneading.

—————————

Use the traditional three leaf clover for St. Patrick’s day. It represents the holy trinity and the number three is special in Ireland. Number “3” is also present on other Celtic Symbols such as the “Triskelion”, the “Triquetra” , The “Three Rays” of the Druidic Symbol, This symbol a triad or trinity. It is a symbol of the unity of body, mind and spirit.

HAPPY ST. PATRICK’S DAY

ENJOY THE IRISH SODA BREAD

AND

REMEMBER WASH YOUR HANDS

CIAO,

ANN

 

PI DAY RECIPE FROM IL FIORELLO

CHOCOLATE RASPBERRY TART WITH ST. GEORGE’S RASPBERRY LIQUOR

I had a fantastic visit and tasting at St. George’s Distillery in Alameda. Their delicious Raspberry Liquor was the impetus for my Pi Day entry at IL Fiorello. So I wanted to share it with all of you.

The day started well , with all four of us well fortified with a great lunch by Scolari’s At The Point. A great eatery situated right on San Francisco bay, with lovely views of the city scape of San Francisco. We had a lovely time, and the garlic fries hit the spot. Mark and I, Chef Glo and Marlon, her wonderful husband, sat in the sunshine and relaxed. A real treat for the four of us together. We then trooped over to St. Georges Distillery.

We were greeted at the door, like old friends, and directed to the bar. Our hostess did a very good job discussing the products, the uses of their products and the flavor profiles. Well done! As someone who is very critical of presentations I would go back tomorrow. I would really recommend the tasting and the tour, which Chef Glo has done but we did not have time for on this visit.

The Raspberry Liquor was the inspiration to take a great recipe from www.finecooking.com, adapt it to my way of baking, and then push it over the top with the liquor. I hope you enjoy this as much as our staff did at the IL Fiorello Pi Day extravaganza.

Raspberry-Chocolate Tart with St. George’s Raspberry Liquor

Ingredients

Vegetable oil for the pan
40– 50 gingersnaps (1 1/2 cups finely ground)
6 tablespoons melted unsalted butter
4 cups fresh raspberries
10 ounces bittersweet chocolate chips
1 1/2 cups heavy cream
(I used half and half because I did not want to go to the store again)
St. George’s raspberry liquor (5 tablespoons in all)
2 tablespoons for the crust
2 tablespoons for the ganache
1 tablespoon for the puree berries
Pinch of salt

Method

Prepare all the ingredients.
Heat the oven to 325 ° F with a rack in the middle of the oven
Oil the sides and bottom of a 9 1/2 inch fluted tart pan with a removable bottom.

  1. Melt the butter.
  2. Grind the gingersnaps until very fine. Use a food processor for best results.
  3. Add the melted butter and 2 tbsp. of the liquor to the crushed gingersnaps and combine well.
  4. Press the ginger snap mixture into the sides and bottom of the oiled tart pan.
  5. Set the pan on a baking sheet and refrigerate for at least 20 minutes to chill and firm up.
  6. Bake the tart crust on the baking sheet until fragrant about 15 minutes.
  7. Cool the crust.
  8. Meanwhile, pass 1 cup of the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon.
  9. Transfer into a medium bowl.
  10. You should have about 1/2 cup of the puree.
  11. Add 1 tablespoon of the liquor to the berries and discard the seeds. 
  12. Set aside.

GANACHE

  1. Place the chocolate chips in a medium bowl.
  2. Heat the cream until just boiling.
  3. Pour the hot cream over the chocolate.
  4. Wisk to blend.
  5. Add 2 tablespoons of the St. George’s Raspberry Liquor.
  6. Wisk again to blend.
  7. Stir in the Raspberry Puree.
  8. Add the salt.

Finishing

  1. Pour the mixture into the cooled tart shell
  2. Refrigerate until the ganache is fairly firm. About one hour
  3. Arrange the remaining raspberries on the top

Liberally adapted from www.finecooking.com with great thanks and respect.

Raspberry Tart

Raspberry Liquor from St. Georges Distilling in Alameda

Raspberry Liquor

FOOD AS THE BEST MEDICINE

March 2020

In the Spring all thoughts turn to green: green trees, green grass, weeds, and green vegetables. This picture says it all. Eat well and be well. Your Pharmacy is your grocery store and your garden. Get out in the fresh air, take a walk. Watch less television and most definitely less computer/phone time.

We grow vegetables in our garden to sustain our kitchen. Eat well and be well. Our chickens give us eggs and friendship. Get out of the house. My Irish Grandmother said, “You have to eat a peck of dirt before you die.” I guess that is the same as, “Thou art dust”. So stop dusting and get outside and dig in the dirt.

At our Farm, the radishes are coming up. Delicious little green bites to put into salads. A harbinger of roasted radishes to come on our tasting plates. The fava beans are planted. And, a garden miracle, our sunflowers are not only sprouting but blooming. They are in a little protected spot, but this is way too early for them to be awake.

The fig tree tips are swelling and turning green, a clear sign of Spring.
I have spring fever and a longing for green things from the garden.

Here is some direction from the US FOOD AND DRUG ADMINISTRATION with a little license of my own words from the Farm at IL Fiorello.

  1. BUY FOOD WITH THOUGHT—NOT PREPACKAGED
  2. COOK FOOD WITH CARE
  3. USE MORE VEGETABLES AND WHOLE GRAINS AND BEANS
  4. USE LESS MEAT AND LESS ANIMAL FATS
  5. BUY LOCAL FOODS—ORGANIC AND SUSTAINABLE
  6. SERVE ENOUGH—SUSTAIN YOUR LIFE
  7. USE WHAT IS LEFT
  8. DO NOT WASTE FOODS
  9. ENJOY FOOD AND FAMILY

REF: MENUS OF CHANGE HARVARD MED AND CIA

John Stanton, PhD, is a professor at St. Joseph’s University in Philadelphia, he says that “ taste is the leading reason to buy food.” So buy food that tastes good and is healthy! Enjoy the family meal together. Family and good food is important.

In a review article, Mary Stanton PhD and Selina Wang PhD, looked at the literature on Olive Oil as medicine. (Published by UC Davis Olive Center 2015). The review suggested that the use of two tablespoons of olive oil may lower blood pressure. My addition is always use certified extra virgin olive oil and with healthy food and together this may lower blood pressure.

These are the basic tenets of the Mediterranean diet; healthy food, exercise, and extra virgin olive oil. This premise is supported by more and more research. Something we have known for many thousands of years. Farm to table has been around for a very long time. It is good that we are recognizing the importance of food as medicine.

In practicality good healthy food is good medicine. Now add your family and friends and you have a winning combination.

Eat from the garden, eat from the soil, plant based consumption is a goal for us all.

Hippocrates (born c. 460 bce, died c. 375 bce)
“Let food be thy medicine and medicine by thy food.”

Ciao,
Ann

 

Sunflowers and Nasturtiums in March
Our Farm is Blooming with edible flowers and plants

Flowers

CHAYOTE SPROUTS—HARDLY SPROUTS
WE CAN SEE THEM GROWING EVERY HOUR
WAITING FOR WARM WEATHER TO PLANT
USE IN SALADS AND STEWS

Chayote

 

THE MOST WONDERFUL PICTURE FROM AN ITALIAN BLOG
FARMACIA IN ITALIAN IS PHARMACY
EAT YOUR VEGETABLES, SUPPORT YOUR LOCAL FARMERS

Farmacia

 

EVERYBODY, IT IS TIME TO PRUNE THE OLIVES AND DO IT SOON

March 2020

It is time again to prune the olives – but didn’t I just do that. A whole year has passed so quickly.

Italian Proverb

“Prune each tree so a swallow can fly through the tree without touching its wings.”

Get those shears sharpened. Clean the blades, Grab a good hat, a flexible pair of gloves, and solid and supportive work shoes.

Don’t forget the huge flask of water.

Go to work –and hard work it is but really good work.

2016 was a good fruit set year and we pruned

2017 was bad – devastating fruit set year and we pruned

2018 was a great fruit set year and we pruned

2019 was a good set year and we are pruning right now.

Get my drift?  We prune every year.

Some thoughts on pruning.

  • Never prune more than 1/3 of the tree. Each year is different so prune to the blossom set of the previous year. Heavy set prune heavy, light set prune light.  We understand that olives are on a cyclical production cycle so pruning should follow that pattern.
  • Cut out the dead wood in the center of the tree, to open up the canopy to provide light and air to the center of the tree. To encourage the tree to grow, add compost, fertilizer and water. Watch the trees respond with healthy growth. Prune Olive trees each year to direct growth.
  • Prune to a vase or goblet shape. Use central cuts smf lateral cuts, remove suckers, clean the trunks, and lift the skirts. No branches should touch the ground. Top heading for full canopy growth.
  • Use sharp instruments to make clean cuts. Clean your shears daily to prevent transmission of bacteria.  Make your cuts on an angel so if it does happen to rain, no water will accumulate on the cut surfaces.
  • Put up bird boxes so the birds can enjoy your grove and help with the bugs.
  • Pruning is an art. Practice makes perfect. Olive trees are tough and they respond well to care.

Get out there and prune – don’t put it off if you want a better and easier harvest in the Fall.

One tree at a time. Talk to your trees, sing to your trees. Help them grow and thrive. You will be a better grower if you smile in your olive grove.

Get going and remember there is another pruning year next year. Do your best this year and next year will be easier and better.

Ciao,

Ann

Pruning Olive Trees

 

 

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Google Reviews

Il Fiorello Olive Oil Company
4.7
Based on 51 reviews
powered by Google
Town Traveller
Town Traveller
00:35 10 Feb 20
Friendly crew, amazing olive oils and delicious gelato
Joshua L. Tryban
Joshua L. Tryban
05:19 15 Oct 19
A nice balanced break from the wine tasting nearby. Come in the fall to see the mill working.
Tiina Lusi
Tiina Lusi
21:12 18 Sep 19
When most people go to Napa, you think of wine, but honestly, I'm so glad I did some more research and came across this hidden gem! It was an amazing experience, from the tour, to the videos of the milling process, the various produce and gardens they have, the oil tasting with and without food, it was amazing. Really makes you learn a new side of olive oil, how to appreciate it more and pair it/prepare with it accordingly. I really appreciated the personal tour from Ann, you could see and feel her passion for this journey and when you have someone like that in this position, it shines through to their team and products. Cheers to Ann and her husband Mark, along with their team, for creating an amazing place here. It was unforgettable and we are looking forward to ordering olive oil online (we couldn't bring it on to the plane, so ordering online is the next best thing!)
Zack Gallinger-Long
Zack Gallinger-Long
23:44 07 Jul 19
We learned so much about olive oil! The tasting flight was very eye opening and a lot of fun to do with friends. We were on vacation and had a great time when we stopped in here. I wish we had a place like this where we live.
Sharman Bruni
Sharman Bruni
16:22 02 Jun 19
First, I want to say that they have amazing employees, they are so warm and informative! I'm very glad I came here for my first olive oil and balsamic vinegar tasting. The food pairing was a wonderful surprise and the gelato was delicious, unexpectedly with the olive oil on top. Seeing the plants and nature in the back was very therapeutic. I can't wait to come here again.
Caitlin Dinn
Caitlin Dinn
00:45 28 Apr 19
You definitely don't want to miss this hidden gem!!! My friends and I were lucky enough to receive a tour of the grounds from Mary, who is extremely knowledgeable of the entire olive oil industry and organic farming. It's absolutely incredible, everything served to us is made directly from their farm. Nothing goes to waste, from the skin of the olives to the food they feed to their chickens. It's truly something you don't see anymore!! Next, we had an unbelievable tasting with Gabe, who made the tasting a blast! Even if you've done an olive tasting before, this is a completely new experience. Come to find out, I have never bought REAL extra virgin olive oil!! From the minute you step in, you feel welcomed by the entire staff. You could spend the entire relaxing and playing games in the back terrace enjoying a glass or wine or beer (YES, THEY HAVE BEER!!) Truly not to be missed and is a great get away from the typical wine tour. Thanks again for welcoming us in!!
Joni Howell
Joni Howell
23:13 01 Mar 19
Had a wonderful time and was extremely informative! Their little shop let's you bring some goodies home with you.
Dmitriy
Dmitriy
21:44 31 Dec 18
We neglected to book in advance, but they were able to accommodate us for a tour and tasting on short notice. It was a delightful tour, with two hours of personal service for our group of three -- a great value for the price. I think they lose money on the tours and make it back at the gift shop.
Next Reviews

TripAdvisor Certificate of Excellence

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...

Google Reviews

Il Fiorello Olive Oil Company
4.7
Based on 51 reviews
powered by Google
Town Traveller
Town Traveller
00:35 10 Feb 20
Friendly crew, amazing olive oils and delicious gelato
Joshua L. Tryban
Joshua L. Tryban
05:19 15 Oct 19
A nice balanced break from the wine tasting nearby. Come in the fall to see the mill working.
Tiina Lusi
Tiina Lusi
21:12 18 Sep 19
When most people go to Napa, you think of wine, but honestly, I'm so glad I did some more research and came across this hidden gem! It was an amazing experience, from the tour, to the videos of the milling process, the various produce and gardens they have, the oil tasting with and without food, it was amazing. Really makes you learn a new side of olive oil, how to appreciate it more and pair it/prepare with it accordingly. I really appreciated the personal tour from Ann, you could see and feel her passion for this journey and when you have someone like that in this position, it shines through to their team and products. Cheers to Ann and her husband Mark, along with their team, for creating an amazing place here. It was unforgettable and we are looking forward to ordering olive oil online (we couldn't bring it on to the plane, so ordering online is the next best thing!)
Zack Gallinger-Long
Zack Gallinger-Long
23:44 07 Jul 19
We learned so much about olive oil! The tasting flight was very eye opening and a lot of fun to do with friends. We were on vacation and had a great time when we stopped in here. I wish we had a place like this where we live.
Sharman Bruni
Sharman Bruni
16:22 02 Jun 19
First, I want to say that they have amazing employees, they are so warm and informative! I'm very glad I came here for my first olive oil and balsamic vinegar tasting. The food pairing was a wonderful surprise and the gelato was delicious, unexpectedly with the olive oil on top. Seeing the plants and nature in the back was very therapeutic. I can't wait to come here again.
Caitlin Dinn
Caitlin Dinn
00:45 28 Apr 19
You definitely don't want to miss this hidden gem!!! My friends and I were lucky enough to receive a tour of the grounds from Mary, who is extremely knowledgeable of the entire olive oil industry and organic farming. It's absolutely incredible, everything served to us is made directly from their farm. Nothing goes to waste, from the skin of the olives to the food they feed to their chickens. It's truly something you don't see anymore!! Next, we had an unbelievable tasting with Gabe, who made the tasting a blast! Even if you've done an olive tasting before, this is a completely new experience. Come to find out, I have never bought REAL extra virgin olive oil!! From the minute you step in, you feel welcomed by the entire staff. You could spend the entire relaxing and playing games in the back terrace enjoying a glass or wine or beer (YES, THEY HAVE BEER!!) Truly not to be missed and is a great get away from the typical wine tour. Thanks again for welcoming us in!!
Joni Howell
Joni Howell
23:13 01 Mar 19
Had a wonderful time and was extremely informative! Their little shop let's you bring some goodies home with you.
Dmitriy
Dmitriy
21:44 31 Dec 18
We neglected to book in advance, but they were able to accommodate us for a tour and tasting on short notice. It was a delightful tour, with two hours of personal service for our group of three -- a great value for the price. I think they lose money on the tours and make it back at the gift shop.
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