The Olive Oil
Domenica Fiore olives are grown and harvested with methods that work in tandem with the land and ecosystems. Every step of the production is deliberate and designed to best enhance the fruit and its flavor.
Harvesting
The season begins in late September with the harvesting of olives for our super premium oil, Novello di Notte. At this time of year the daytime temperatures are still quite warm, which is why we harvest this extraordinary oil under the cool cover of darkness. The fruit is less ripe at this time, resulting in lower yield along with a higher concentration of polyphenols and very low acidity.
Milling
The Domenica Fiore milling process uses modern small-batch cold extraction, with the latest Pieralisi technology. This highly efficient technology requires very little water, no additional heat and absolutely no solvents. During malaxation, the churning of the olives, the oxygen exposure is carefully calibrated to ensure optimal flavor. The fruit is crushed with pits, because within the white core of the pit lies a subtle flavor that increases the pungency of the oil.
Blending
Each Domenica Fiore blend is meticulously designed to create a complex, well-balanced oil that showcases the remarkable flavors of the olives. Olio Novello, for example, contains mostly early harvest Leccino olives and is blended and bottled immediately. Olio Reserva, on the other hand, rests for two months, allowing it to develop its unique flavor. It is blended to the high standards of the DOP Umbria Colli Orvietani. This DOP certification stands for Denominazione di Origine Protetta, or Protected Designation of Origin, and means that a regional organization has validated that the oil was produced in a specific region and is of the highest quality.
Bottling
The freshness of Domenica Fiore olive oil is preserved by the patented nitrogen-sealing 18/10 grade stainless steel bottling system.
Novello di Notte
A super premium and small batch press of Leccino and Frantoio estate olives collected before the regular harvest season begins. The extra early harvest draws a lower yield along with measurably higher levels of antioxidants and polyphenols. Harvested in darkness to maintain optimal picking and pressing temperatures.
Novello
Pressed from olives harvested in early October, Novello is bright green in color with notes of fresh-cut grass, chicory, tomato leaves and cardoon. This unfiltered oil has a spicy, herbaceous green-apple finish. We use Novello for making vinaigrettes and dipping bread.
Peperoncino
A chili-infused oil. A late harvest blend of Frantoio and Canino olives along with fresh habanero peppers creates a balanced extra virgin olive oil with bold spiciness. Use it in your cooking in place of dried red pepper flakes or as a finishing oil on soups, pizza, legumes, fish, meats and anywhere you like a little heat.
Aceto Bianco
100% white wine vinegar barrel-aged for 5 years with a mild and oaky flavor, that is perfect for dressings, sauces, and finishing.
