Where the bounty begins
Nestled in the Umbrian countryside, the land of the Fiore Estate is rich in both history and nutrients. Domenica Fiore products combine the culture and traditions of Italy’s olive oil-producing heritage and the distinct characteristics of the fertile soil.
The Fiore Estate sits on the sunny hills overlooking the medieval village of Orvieto, a small city of great antiquity. It is home to the Palazzo Soliano, a papal palace from the Middle Ages. Go back even further, millions of years, and this land was a seabed, laden with shells and minerals. Today it is perched 400 meters above sea level, but the soil retains the richness of those nutrients and fossilized shells and, as a result, yields the finest, most flavorful produce.
The Fiore orchards grow on gentle slopes, perfect for drainage and establishing deep root structures. The groves are positioned at an optimal elevation, the sun works throughout the day to nurture and ripen the olives, and the altitude is too high for the olive fly to cause any damage, making it easy to grow olives organically. No pesticides or chemical fertilizers are used.
Sustainable agricultural practices ensure that the soil and the trees are vibrant and healthy. Crops are strategically planted around the olive trees and plowed to enrich the soil. Eighty percent of the water comes from rainfall, and all wastewater is recycled. Even the olive pomace, the solids that remain after the oil is milled, is reused for animal feed and compost.
An exacting method
Domenica Fiore olive oil is 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.
The harvest begins in late September, when the days begin to get shorter and cooler. The fruit is all hand-selected. “Veraison” olives in the first stages of ripening are picked first. Although these olives yield less oil than ripe ones, early harvest fruit possesses a high concentration of polyphenols and very low acidity.
The harvest starts at the lower elevations, beginning with Leccino olives, followed by Frantoio, then Moraiolo and Canino. The groves are picked multiple times to ensure a balance of a fruity aroma and green pungency.
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.
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.
The freshness of the premium olive oils is preserved in state-of-the-art, nitrogen-sealed 18/10 stainless steel bottles. This packaging not only maintains the vitality and flavor of the oils, it also ensures that the oils retain their high levels of antioxidants.