Tommaso and Angela are siblings who came home to Puglia after many years spent away from their family farm, determined to produce an olive oil that they could be proud of from the lands their father had worked for years. Tommaso took over the running of the olive grove, and Angela began the process of qualifying as a professional olive oil taster and dedicates herself to making a first-rate product with her brother. This is a culmination of years of dreaming that has finally come true.
The olives used in the production of infiore olive oil are grown on six olive orchards scattered among the farmland surrounding the villages of Bitonto and Terlizzi, north of Bari, the capital city of the Italian region of Puglia. Some of these orchards have splendidly evocative names, such as Belvedere (“Beautiful to Behold”), Torre di Regno (“Kingdom’s Tower”) and Conca d’Oro (“Golden Hollow”).
Infiore oil is born from a single variety of olive, the Coratina, which is typical of this area of Puglia. Their father chose to plant this olive variety because the Coratina treeis extremely vigorous and adaptable. It can withstand high temperatures, droughts and parasites, and will grow even in difficult rocky or chalky soils.
The harvest takes place when the olives are just starting to ripen. The olives are harvested over the course of few days between the end of October and the beginning of November. Within six hours of harvesting, the olives are pressed at the mill of one of their trusted partners. The resulting infiore olive oil is a warm, intense green color with hues of gold. This strong, balanced EVOO has aromas of fresh olives, cut grass and wild herbs and flavors of green leaves, artichoke and fresh green almond. See more here.