FIORE Presents The Freshest EVOO on the Planet

Posted:  Tuesday, September 17, 2013 - 6:30am
- Private group -

FIORE Artisan Olive Oils & Vinegars, Maine’s award winning supplier of Ultra Premium Extra Virgin Olive Oils and Aged Balsamic Vinegars, is thrilled to announce the full presentation of this year’s Southern Hemisphere harvest. Our importer continues to source the freshest extra virgin olive oils from producers focused on quality and authenticity. This year’s harvest yielded many EVOO’s which have won awards at competitions held all over the world. The awards reflect well on the care taken by these estates to use best farming practices throughout the year and recognize the optimum harvest time. Together, the harvest time and the critical time from harvest to crush ensure very flavorful and highly nutritional Ultra Premium Extra Virgin Olive Oils.

Nancy O’Brien, Founder/Owner announced that in addition to Chile and Australia from which we’ve sourced oil in the past, this is the first time we have selected oil from Peru and South Africa, two burgeoning areas for Ultra Premium Extra Virgin Olive Oils. We have selected 10 varieties that span all countries with intensities ranging from mild to very robust to entice all palates.

Pat O’Brien, Director of Marketing for FIORE, explains. The Ultra Premium classification for our Extra Virgin Olive Oils is a huge differentiator. This classification has been developed by a network of producers, analytical laboratories, importers and retailers who focus on authenticity and quantification of the key characteristics of Extra Virgin Olive Oils. Standards established by the IOC (International Olive Council) have been surpassed by the UP classification. For instance, the IOC requires olives be crushed within 24 hours of harvest; the UP requires this be done within 6 hours. The shorter elapsed time results in higher polyphenol levels (The key antioxidant compounds concentrated in olive oil), as well as lower Free Fatty Acids (FFA’s) which translate to the oil having a tolerance for much higher cooking temperatures. Two UP testing methods, DAG’s and PPP’s, identify freshness of the oil. These tests have not been adopted by the IOC. Many believe that the large commercial brands would not fare well if subjected to these tests.

“Our program of “Chasing the Crush” which we instituted in the spring of 2009, ensures that FIORE presents the best oil, from the latest harvest, in our four Maine tasting rooms within about 8 weeks from when the olives were harvested. We carry each hemisphere’s harvest for about 6 months then transition to the next.  FIORE is the source for the freshest UP Extra Virgin Olive Oils in the state of Maine.”

In addition to the Ultra Premium chemical analysis data, we are now displaying the Organoleptic Tasting Panel’s assessment of the oil so customers can tune in to the subtleties of taste and flavor. Scores are posted for Fruitiness, Bitterness and Pungency, all positive attributes of EVOO, on a scale of 1 – 10. This furthers our commitment to customer education.

FIORE’s knowledgeable staffs in Bar Harbor, Rockland, Bangor and Lewiston invite you to “Come In  And Taste For Yourself!”