Cesare, the master miller and creator behind the Domenica Fiore Novello extra virgin olive oil and the Domenica Fiore label. He is a true artist of the land. His heritage is traced back to the region for over 500 years, and his family has been serving the area through their restaurant for over 150 years. He has a deep understanding of how the regional land and climate affect the flavour of the oil. Using both this experience and deep knowledge, he balances the varietals cultivated to create the classic blends that are known and loved, including this Domenica Fiore Novello. This is not a field blend, but a custom blend. Each varietal is harvested, milled and the oil extracted individually. Then Cesare creates the perfect balance of the three varietals after harvest, to ensure the blend is perfect.
Pick to press in under four hours, this oil is cared for through every step of the growth and production process. From pruning and the buds forming on the tree, all the way through the harvest and transportation to North America. Pick to press in less than 6 hours, and always held under a nitrogen blanket, even in the bottle. The oil is almost as tasty months later as it was the moment it was extracted.
This oil is delightful for making chipotle mayo, or roasting salmon on the grill. The flavours are so vibrant that they are not easily hidden behind other flavours. It makes a delightful chimichurri sauce for grilled meats, served on the patio along with a fresh ocean summer breeze.
Follow this link to learn more about the Dominica Fiore brand
