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Get ready to drizzle... Olio nuovo is here!

01 December 2014

olio-nuovo-with-caption-forblog

This is the first extra virgin olive oil of the season, pressed and bottled immediately after harvest. It is olive oil at its freshest and most intense, with fluorescent green color, silken texture and robust, spicy flavor. Olio nuovo is meant to be enjoyed immediately and lavishly, so start pouring it on.

Due to crazy weather conditions, this year was a difficult one for olive oil producers around the world. Some, like our friends at Tenuta di Capezzana, were not able to make even a single drop of oil. (Read more in our 2014 Harvest Report.)

But luckily, other producers benefited from orchards located in protected microclimates and from the use of savvy farming and milling techniques. We've tasted and chosen oils that best reflect the typical characteristics of olio nuovo — peppery, green, grassy flavor with a pungent kick — and we are excited to share them with you.


Here are just a a few highlights from our 2014 olio nuovo selection: two oils straight from Italy and one grown and pressed right here in California. For more freshly pressed olive oils, view the entire 2014 olio nuovo collection.

2014-titone-olio-nuovo-2Titone Organic Olio Nuovo from Sicily

The Titone family has been making olive oil for four generations from their organic farm overlooking the Mediterranean Sea. This oil is bright chartreuse green with a fruity olive aroma. It is rich with layered fruit flavors and a strong note of bay leaf.

How to use it: Drizzle plentifully over grilled fish, steamed green beans or a baked potato topped with Maldon Sea Salt.

frescobaldi-laudemio-olio-nuovoFrescobaldi Laudemio First Pressing from Tuscany

Unlike traditional olio nuovo, this oil is filtered, resulting in clear, forest green color. It has the aroma of freshly cut grass, flavors of artichoke and bay leaf, and a mild, peppery finish.

How to use it: Pour copiously on fettunta (toasted bread rubbed with garlic), over warm beans and chickpeas, broccoli and romesco, or any bitter green salad.

caliv nuovoCalivirgin Olio Nuovo from California

Calivirgin is a local take on olio nuovo from the Coldani family, who have been farming in California's San Joaquin Valley for generations. The 2014 oil has a mild, herbal flavor, with notes of grass and green tea. It finishes with a tickle of heat and pepper.

How to use it: Drizzle over creamy Roasted Parsnip and Cauliflower Soup before serving. Or use instead of butter on popcorn and finish with a sprinkle of Omnivore Salt.