Olio Nuovo: Tradition | Benefits | Taste | Shop

Olio Nuovo or 'new oil' is the freshest extra virgin olive oil of the new harvest. In our orchard, four Tuscan olive varieties—Frantoio, Leccino, Maurino, and Pendolino—are handpicked, cold pressed and bottled immediately to capture the robust taste of the first press.
Olio Nuovo is a celebration (stemming from Italy) of freshly milled olive oil that's not intended for saving and showcasing. It is a seasonal treat that should be enjoyed right away. In Italy, olive connoisseurs eagerly anticipate the arrival of Olio Nuovo in October-November.
Olio Nuovo has high levels of polyphenols and oleocanthala naturally occurring chemical compound—that may reduce the risk of heart disease and cancer. According to an article in the Scientific American, Oleocanthal may help prevent Alzheimer’s.
The flavor profile of Olio Nuovo is unique. According to award-winning food and beverage expert Maggie Mah of Maggie Mah Consulting, our Olio Nuovo is light and fruity and has medium pungency with a buttery, delicate mouth feel. "This freshly pressed oil has a mildly herbaceous aroma with hints of cinnamon and green tea," adds Maggie.
Olio Nuovo makes a great finishing oil—drizzled copiously over fresh vegetables, salads—and a dipping oil with rustic Italian-style bread.
Our olio nuovo is certified organic by California Certified Organic Farmers (C.C.O.F.) and certified extra virgin by the California Olive Oil Council (C.O.O.C.). 
Olio Nuovo is typically available for a limited time from early-to-mid November through December-January.

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