News from the Southwest Harbor & Tremont Chamber of Commerce
Monday, March 22, 2021
Welcome to new Chamber Member, Fiore Olive Oils and Vinegars!
Please join us in welcoming new Chamber Member, Fiore Olive Oils and Vinegars!
Featuring Extra Virgin Olive Oils and Aged Balsamic Vinegars
With its roots firmly planted in tradition, FIORE Artisan Olive Oils & Vinegars has forged a new image of the modern artisan.
From a true respect for the olive tree to the insistence on quality and authenticity, FIORE's extra virgin olive oil (EVOO) offers transparency and purity for the consumer who respects the harmony of nature and nutrition.
FIORE features in-store tasting rooms offering a wide selection of Extra Virgin Olive Oil from around the world and Aged Balsamic Vinegar from Modena, Italy.
To ensure ultimate freshness, FIORE “chases the crush” ensuring a constant supply of the freshest EVOO available from regions growing, harvesting and crushing olives each season.
FIORE and its importers partner with growers in Northern and Southern Hemispheres to identify the latest harvests. Each harvest is analyzed to ensure the consistency of quality and freshness year after year. Once harvested, these oils are available to FIORE and our customers within weeks.
The overemphasis on “Where” EVOO is produced continues to dominate perceptions at the expense of the more important “When, What and How” the oil is produced. The principle barometers of the IOC standard are Chemistry and Freshness. These two variables can be objectively measured and quantified. Since the highest quality EVOO comes from high quality fruit coupled with high quality production processes, the IOC standard encompasses strict requirements for not only the end product but the entire cycle of growth, harvesting and production.
Freshness is the key to quality. When an EVOO is fresh there are significantly more positive sensory attributes detectable by the palate. As any oil ages it oxidizes and loses positive sensory qualities as well as inheriting defects. New testing methods known as the “Fresh Pack” tests objectively quantify Diacylglycerol Content (DAGS) and Pyropheophytins (PPP) the key indicators of freshness of the oil throughout its lifecycle.