Olio nuovo

Olio Nuovo : Freshly Pressed Olive Oil. Limited quantities available for December delivery. These freshly pressed oils are vibrant green in color with a robust taste and polyphenols galore. With the Fall Pressing having a deep green color, delectable grassy character, and a ‘pizzicante’ finish. The Spring Pressing will offer the most delicately sweet fruitiness of any EVOO on the market.

Best enjoyed 3-months after harvest date.

In fact, the younger the olive oil, the more intact its goodness and health promoting properties remain. It is the first extra virgin olive oil off the press each season. Phenomenal notes of green olive, raw artichoke, freshly cut grass, and the herbaceous flavors of bitter greens and green tea.

Olio nuovo literally means new oil. Ordinarily, olive oil is stored for a couple of months before bottling to let the sediment fall to the bottom and to allow the flavors to mellow. Our olio nuovo is from Frantoio Olivestri in Petrignano del Lago, Umbria.

Olivestri produces exquisite Gold Medal winning olive oil from select hand-picked olives. Located near the Tuscan border not far from Cortona and the famous wine producing town of Montepulciano, Petrignano imbues the best of Tuscany and Umbria in its oil. It delivers a higher level of polyphenols – the chemical substances found in plants that may reduce the risk of heart disease and cancer. A special evening dedicated to local seafood and freshly milled olio nuovo.

Each course is judiciously paired with Durant Olive Mill olio nuovo evoo and Durant Vineyards estate wine. This is the newest press of olive oil from the northern hemisphere. Usually only available from Mid-November to January.

Bottled right after harvest and pressing, without any natural filtration (sediment sinks to the bottom of the tank). This fresh, unfiltered oil is extraordinarily balanced yet robust with notes of green fruit and sweet vegetables,. Fresh new olive oil is commonly known as nouvelle or, in Italy, ‘nuovo olio’.

New oil is not filtered and has yet to settle down. The fruity, buttery, pungency are all at a maximum sensory value in olio nuovo. In fact, it was a fortuitous taste by Karen of olio nuovo years ago outside of Naples Italy that started the concept of Bondolio. In other words: Keep it simple. You don’t want the aroma and flavors to be lost in a dish with lots of ingredients.

Four Tuscan olive varieties —Frantoio, Leccino, Maurino, and Pendolino— are handpicke cold pressed and bottled immediately to capture the robust taste of the first press. The olive oil harvest was abundant this year! Grown on our small farm in the Paso Robles wine country, our products are produced with a passion for excellence and emphasis on sustainability.

This olio nuovo has a very special character. The color is intensely green and the aroma and taste are like fresh olives. Soft and creamy, elegant and supple, the finish has a complex nutty quality with a good kick without being bitter.

Primo Farinata con Cavolo Nero e olio nuovo : This is what the big bunch of cavolo nero (Tuscan Kale) was for. Filling the mouth, you feel its explosive power of flavor. And as it finishes meeting your mouth sensors, there is only a hint of bitterness on the edge of the tongue.

As the oil dissipates to the back of your mouth and down the throat there is that all wonderful peppery kick and the wonderful cough that comes with. Extra virgin olive oil is the first pressing of olives, and olio nuovo is fresh extra virgin olive oil, the very first pressing of the season. The name refers to the best and freshest unfiltered oils made from olives harvested during the first two weeks of the season. Join us for a tour of our Olioteca (olive mill), enjoy live Italian music and experience some of Oregon’s top food producers in the Local Fare Tent. Very rich and robust, this vibrant olive oil will be amazing on fresh vegetables and with your favorite crusty bread.

This special oil should be enjoyed quickly! It is meant to be used before the new year. The finest estate grown olives were handpicked and immediately pressed to produce this fresh, green and grassy flavor profile.

It is typically available in stores and in our online shop in late fall through early winter. Or try one of of the delicious, seasonal recipes below. L’occasion unique d’apprendre et de découvrir avec quel degré d’ardence, de douceur et d’amertume se situe votre plaisir.

The very first extra virgin olive oil off the press each season. Parce que le plaisir du goût est intimement lié à celui du nez (par la rétro-olfactiont), L’Ecole Supérieure du Parfum nous accompagne dans les dégustations. Taste Oregon olive oil , fresh from the press, this weekend. Rather than letting the oil rest, the new oil is bottled immediately after pressing. Meanwhile peel and dice the potato into ¾-inch cubes.

Clean the kale and cut in 1-inch length. The cloudy appearance represents extra virgin olive oil in its purest form and delivers a freshness that oil enthusiasts savor! You will find this oil earthy and strong. Dievole’s Primo Raccolto, a tangy, fresh extra virgin olive oil, is only available for a short period of time, during the fall harvest months, and it should be consumed as soon as possible in order to maximize the flavour and the emotion.

This ‘new oil’ is called ‘ olio nuovo ’ or ‘ olio novello. These oils can taste fresh and delicious, but they will have a shorter shelf life since the unfiltered olive particles contain a little water Which can lead quickly to degradation.