The Emerald Harvest
Our fresh-pressed olive oils from Sicily and California have arrived
Sound the trumpets—the first Olio Nuovo from Sicily and California is here (and we couldn't be more excited to start pouring). These bottles of pure, green elixir—essentially olive oil in its most intense and raw state—are a holiday table must-have.
It's been a phenomenal season and these four vibrant oils are robust in flavor and packed with polyphenols (antioxidant nutrients). So start the festivities and pour abundantly.
Expert Tip: Olio nuovo (like Beaujolais nouveau) is meant to be enjoyed now. So celebrate the first olive harvest with gusto and pour over everything. As the Italians say, during olio nuovo season, you should always have a glossy chin!
Let's Taste Them Now . . .
Olio Verde Freshly Pressed Extra Virgin Olive Oil from Sicily
An exquisite Sicilian new harvest oil—highlighting the nuances of the Nocellara del Belice olive—with big, bold grassy aroma opening up to bright notes of green apple, green almond and green banana.
Pour Abundantly: Pair this lively green-hued olive oil with equally green vegetables—drizzle over steamed broccolini, roasted romanesco or toss with sautéed shredded brussels sprouts.
Titone Organic Olio Nuovo from Sicily
A full-bodied Sicilian blend of organic Nocellara, Biancolilla and Cerasuola olives singing with notes of freshly cut wheatgrass, tomato leaf and almond and a hearty kick of black pepper in the finish.
Pour Abundantly: Enjoy fettunta—a simple Italian dish of grilled bread drenched in olio nuovo. Or use Titone Organic Olio Nuovo to dress a salad of bitter greens—no need for vinegar—garnished with crunchy crystals of fleur de sel.
Sèka Hills Olio Nuovo from California
Featured in Sunset Magazine's 2015 Holiday Gift Guide
This Californian olio nuovo made solely with arbequina olives is vibrantly green, well-balanced and full of grassy and buttery notes—hints of green almond and green tea leaves give way to a lingering tingle of fresh pepper.
Pour Abundantly: Indulge in a simple baked potato bathed in Sèka Hilla Olio Nuovo topped with crunchy flakes of Maldon Sea Salt and freshly cracked black pepper.
Calivirgin Olio Nuovo from California
Featured in Sunset Magazine's 2015 Holiday Gift Guide
A beautifully-balanced olio nuovo from California— made from a blend of arbequina and koroneiki olives— with pleasant grassy and herbal aromas with notes of raw almonds and a rich, buttery texture.
Pour Abundanty: Use this milder new oil in lieu of butter in mashed potatoes, drizzled over creamy polenta or folded into luscious vegetable purées like cauliflower or parsnip.
Start Pouring & Shop All Olio Nuovo >>
Latest Articles
