Recent News

IL Fiorello, a fam­ily-owned com­pany based in the United States, has been rec­og­nized at the NYIOOC World Olive Oil Competition. The com­pany, owned by Ann and Mark Sievers, pro­duces arti­sanal olive oil from 13 olive vari­eties grown in Green Valley and Suisun Valley, California.

At the com­pe­ti­tion, IL Fiorello​’s Aglandau olive oil received a Gold Award. This medium robust extra vir­gin olive oil is noted for its herba­ceous fla­vors, includ­ing ripe olive, green grass, green olive, tomato leaf, arti­choke, and green tea.

In addi­tion to the Gold Award, IL Fiorello secured sev­eral Silver Awards for their organic extra vir­gin olive oils. The IL Fiorello Organic Chemlali, made from 100 per­cent Chemlali olives, and the IL Fiorello Organic Koroneiki, made from 100 per­cent Koroneiki olives, both received Silver Awards. Another Silver Award was given to the IL Fiorello Pendolino, which is also made from 100 per­cent Pendolino olives.

The IL Fiorello Frantoio, known for its bright and aro­matic qual­i­ties, also earned a Silver Award. This con­sis­tent award-win­ning olive oil is made from the Frantoio cul­ti­var.

The World Olive Oil Competition is a pres­ti­gious event that rec­og­nizes high-qual­ity olive oils from around the globe. IL Fiorello’s achieve­ments at the NYIOOC high­light their ded­i­ca­tion to pro­duc­ing qual­ity organic olive oils.

The win­ning brands are pre­sented in the Official Guide and the Olive Oil Times World Ranking.