Three of my favourite olive varietals are blended to make one of my most favourite extra virgin olive oil’s. Frantoio naturally bitter, herbaceous and robust on its own, is balanced by a slightly fruiter Leccino, a classic Tuscan varietal and Moraiolo.
This extra virgin olive oil is robust! Peppery in the best way, it is perfect for roasted meats and vegetables on the grill. I love it for deep rich tomato sauces and also for pairing with hard cheese and drizzling on sourdough bread for a snack.
Dominica Fiore as a company take great care in transporting their extra virgin olive oil, this is one of the steps in the importing process that is often forgotten, and one of the reasons why it is so hard to get quality olive oil in North America. If a truck is driving through the desert or prairies on a hot summer day and carrying olive oil, it will go bad in a few hours in the heat of the truck. Here the bottles are stainless steal, the olive oil is packed under nitrogen gas and always in heat controlled environments. They do their very best to make sure when you open the bottle, the oil taste exactly the way it would on the olive grove just after pressing, no matter when you crack that seal. Dedication to the craft from branch to bottle.