As we begin harvest and milling season, I am always reminded of the long history, culture, and memories of olive oil. With respect for this very ancient product, we make oil with new machines and very modern technology. Nick, our assistant miller, and I are taking again the Master Milling course at UC Davis to keep up with the modern technology and to reacquaint ourselves with our olive oil colleagues from around the world. We are a small group of people who are determined to make a quality product. New science and improved techniques are making better oil.
Nick took some of our freshly milled oil to a fellow farmer in Suisun Valley. When she smelled the oil she cried. Tears streaming down her face, she said that the fragrance brought back strong memories of her family in Greece. She is 85 and could so clearly remember the fragrance and taste of olives and newly milled oil from her family farm. A potent and remarkable food memory.
This story is why we mill olive oil. Not for the gold medals, not for the sales but for respect of an ancient healthy food that deserves a place at the modern table©.
Come visit us as at IL Fiorello as we mill and enjoy good health and fond memories.