A Deep Dive into Il Florello Olive Oil: From Grove to Mill
Il Fiorello Olive Oil photo credit Cori Solomon
The Suisun Valley is a fertile agricultural region located southeast of Napa, nestled between the coastal ranges with the Mount George Range to the west and the Vaca Mountains to the east. Cool breezes drift into the valley from Suisun Bay, which connects to San Francisco Bay and the Sacramento-San Joaquin River Delta. The area exudes rural charm and features whimsical Glashoff metal sculptures. The valley is dotted with wineries and farms that produce a variety of fruits, vegetables, dried fruits, and nuts. Olive groves and olive oil producers are also common in the wine regions, with Il Fiorello being a notable example.
Il Fiorello History
Founded by Ann Fiorello Sievers and her husband Mark Sievers, Ann's Italian heritage influences their olive oil process. The operation began in 2005, when they planted an olive grove and started producing single-varietal olive oil, which has since gained international recognition.
They began by harvesting 170 trees, which yielded six pounds of olives, and then processed them using a small hand press. They were the garagistes of the olive oil industry. Now, they cultivate 13 different Mediterranean olive varieties, including many from Italy, Greece, Spain, and France. The grove has 3,000 certified organic olive trees. Today, they are dedicated to producing and milling the highest-quality artisanal olive oil from their certified groves. Both the grove and the mill are certified organic.
Il Fiorello consists of two properties, one in the Suisun Valley and the other in Green Valley. The properties feature creek-side soils that provide good drainage for the trees. The Suisun Valley property features a modern mill equipped with the latest Italian Pieralisi machinery and a centrifuge system for producing olive oil. They can now process up to three tons per hour.
Ann and Mark Sievers
Ann hails from a third-generation Italian family that immigrated to the United States and established roots in the agricultural industry. Although she chose a different path, Ann continued her family’s legacy in her own way. Initially, instead of farming, she focused on higher education, earning a Bachelor of Science from Russell Sage College and a master’s degree from George Washington University. She then spent 30 years in the healthcare field, building a distinguished career as an advanced practice nurse, researcher, author, and lecturer.
Today, in addition to managing Il Fiorello, she is a certified olive oil taster.
Mark, a graduate of the U.S. Air Force Academy, served for 20 years as an Air Force Officer and Instructor Pilot before joining the Pentagon. He then returned to school at the UC Berkeley Haas School of Business. Soon afterward, he entered the finance industry, founding Epsilon Financial. Today, he manages the financial affairs of Il Fiorello.
Like many who pursue a second career as a retirement project, Ann and Mark find the challenges gratifying. Ann describes it as her passion project.
Extra Virgin Olive Oil
The Sievers are very passionate about the quality of their extra virgin olive oil, so much so that they make a point to elaborate on the requirements for obtaining certification. Most people are unaware that specific standards exist for olive oil to be labeled as extra virgin. The international standard requires that the oil undergo a chemical evaluation and a taste test. There shall be no additives or other types of oil. California has even stricter standards than the international standard.
The taste test has three key characteristics: aroma, balance of bitterness, and pungency, the sensation at the back of the throat. All three must be in harmony and are essential for certification.
The Mill
Pieralisi Mill photo credit Cori Solomon
What makes Il Fiorello unique is that it operates a state-of-the-art continuous mill system produced to the Sievers specifications by Gruppo Pieralisi, the leading producer of olive milling equipment. The mill is considered one of the most modern and high-tech milling machines in North America. "The mill is a closed system of continuous milling, providing minimal oxygen contact, with the preferred two-phase oil extraction process. The two-phase system uses both a decanter and a separator to produce the purest oil. "
The Grounds
Il Fiorello Glashoff weather vane photo credit Cori Solomon
As you enter the property, you are welcomed by a lush landscape and a stone grinder situated at the entrance. Sitting on the roof like a weather vane is the whimsical Glashoff sculpture of a chef with his kitchen tools swirling around in the wind. It provides the perfect introduction to a truly exceptional olive oil experience.
Tours and Olive Oil Tastings
Il Fiorello olive oil tasting photo credit Cori Solomon
The olive oil tastings are fun, interactive, and include chef-crafted food pairings with the oils.
You can select a curated tasting of Extra Virgin Olive Oils, Co-Milled Oils, and Balsamic Vinegar Reductions, served with specific food pairings. For those who frequently attend olive oil tastings, Il Fiorello is notable for its exceptional food pairings. It provides a culinary experience like no other, especially if you're eager to discover which foods pair best with each type of olive oil.
Il Fiorello also offers a tour of its 16-acre organic farm, which explores the history of olive oil and its production process, along with a visit to its modern Pieralisi Gold olive mill. The tour includes a tasting of Il Fiorello's products.
Community Milling Day
Community holds a special place in the hearts of the Sievers, which is why they host Community Milling Day—a welcoming event for small-scale growers who don’t meet the 1,000-pound minimum for custom milling. Individuals with just a few olive trees, sometimes as few as one to five, bring their harvest to contribute to a unique Suisun Valley Blend. All the olives are combined in small batches to create a collaborative olive oil, which participants return to collect a week later. Anne shares that many attendees come back year after year, making it a beloved tradition. Now in its fifteenth year, the event brings together around 71 families to blend their harvests, mingle, share a meal, and enjoy a day of connection and olive oil making.
But even if you don't come for community day, a visit to Il Fiorello is well worth your time.