Experience Our
Olive Oil Harvest

THE PROCESS

From Tree to Table

The journey from olive to oil is both precise and poetic. Every step of our harvesting process is guided by the hands and minds that know it best, working in tandem with both the terrain and modern milling technology.

A Story Told
in Taste

Each olive tree is hand-harvested at selected moments throughout autumn. Novello di Notte is first, in late September, under the cool cover of nighttime, protecting the fruit from sun and heat. Novello is next in line in early October. Novello-style oil is a favorite among Italians, characterized by fresh and grassy aromas. Harvesting for Reserva begins in mid- or late October when the fruit is at the peak of ripeness for this classic olive oil and continues into November. Olives for all Domenica Fiore oils are pressed within four hours of picking, and cold-pressed in small batches to preserve both flavor and integrity.

Preserving Purity

Tradition meets innovation through nitrogen-sealed tanks, a patented stainless steel bottling technology to preserve freshness, and full traceability, ensuring purity from the grove to the bottle of liquid gold. Rooted in a soil-first philosophy, our sustainable practices honor the health of the land, so it may give generously for generations to come.