GROWN, MADE & SHARED HERE
Almonds, figs, grapes, citrus and olives. The seasons at Tierra Fina shape what we harvest, preserve, bake and bring to the table.
THE SEASONS ON OUR LAND
Our land gives us almonds, figs, grapes, oranges and lemons, alongside clementines, pears, pomegranates, nísperos and quince. The table grapes around Vine Casita are there to enjoy fresh, while other harvests find their way into the kitchen and the preserving pan.
What we use depends on the season and the harvest. Growing it, gathering it and finding something lovely to make is part of daily life here.
OUR OWN EXTRA VIRGIN OLIVE OIL
We harvest the olives on our finca and take them to be cold-pressed locally into Tierra Fina extra virgin olive oil. Sal uses it in his cooking, as well as for dipping homemade bread, dressing salads and drizzling over a finished dish.
It is one of the simplest ways to taste the land you are staying on.
Our olive oil story →
A LITTLE OF THE HARVEST, KEPT
Níspero jam, fig preserves, balsamic figs, citrus marmalades and lemon curd make the most of what is ready to pick. Lemons also become our homemade limoncello, a little taste of Sal’s Italian roots at the end of dinner.
Our figs also find their way into a homemade fig cocktail, bringing another taste of the harvest to the table. These are homemade, seasonal pleasures. The jars, bottles and things we serve change through the year.
FLOUR, TIME & A LIVING STARTER
Our sourdough starts with the mother dough: the living starter that is fed and cared for between bakes. There is homemade bread for the table, dough to work by hand and the pleasure of something fresh from the oven.
That same care runs through Sal’s cooking, from pasta and slow-cooked sauces to preserves and desserts. It is food made to be shared with the people here.
PICKED HERE. ENJOYED HERE.
From pears prepared in the kitchen and citrus gathered from the trees, to a cocktail made with our figs. The pleasure is in making something of what grows here.