Learn Olive Oil
Get to know amazing and multifaceted olive oil, which has been used for thousands of years as a food, a medecine, a cosmetic and even as perfume.
Learn how to detect the subtle differences between different types of oil.
First, pour a tablespoon of oil into a glass, or taste it right from the spoon. Exhale, then bring the glass or spoon to your nose and bring the aromas in with a slow inhale. What can you smell? Taste the oil by loudly slurping the oil between your tongue and the top of your mouth. Let the oil sit and the flavors disperse. Swallow the oil. Note the aromas, flavors and mouth profile of the oil.
What to look for
Can you identify fruity flavors like citrus, green apple and artichoke? Or bitter, strong flavors like pepper? Take a moment and consider the balance of fruity and bitter flavors.
What does the color mean?
Extra virgin olive oils usually range in color from green to gold. Typically, greener oils denote a young, fresh oil that comes from early harvest olives. Oils with a more golden hue are usually made from olives that have been allowed to ripen longer.
Finishing or cooking?
Domenica Fiore’s premium oils have a distinct palate. They are best used as finishing oils, which retains their complex flavors and high nutrient content. Domenica Fiore’s everyday oils, on the other hand, are designed to cook with.
Storing your olive oil
Olive oil should be stored in a dark, cool place out of direct sunlight. Never next to the stove. Domenica Fiore premium olive oils are packaged in unique 18/10 stainless steel bottles and nitrogen sealed, which together help preserve the oil for as long as possible.