Olio Nuovo: Freshly Pressed Olive Oil
Air-Freighted 2015 Harvest Extra Virgin Olive Oils
Pre-order now for December delivery
Olio nuovo is the first extra virgin olive oil to be released each year, meant to be enjoyed as soon as it comes out of the centrifuge. These freshly pressed oils are vibrant green in color, with silken texture, robust, spicy flavor and aromas of artichoke, black pepper, green apple and freshly cut grass. In short, olio nuovo is olive oil in its most intense, raw state... the ultimate condiment. Use it lavishly and as soon as possible.
Manicaretti set a new trend in 1993 when we delivered freshly pressed, unfiltered Capezzana Olio Nuovo to customers in San Francisco the same week that it was pressed. Today, our olio nuovo selection also includes Titone D.O.P. from Sicily, Olio Verde from Gianfranco Becchina in Sicily, and the Marchesi de’ Frescobaldi’s Laudemio Olio Nuovo from Tuscany. All are available on a pre-order basis.
The annual release of olio nuovo between October and November is one of the few occasions when you will find Italians dipping fresh bread directly into oil or drenching grilled bread with oil. This time of year, a bottle of olio nuovo is a fixture on most Italian tables, often enjoyed simply in a pinzimonio (raw vegetables with a bowl of olio nuovo and sea salt for dipping). The arrival of winter in Italy also marks the appearance of hearty soups, slow-cooked beans and grilled meats topped with copious drizzles of olio nuovo. A bottle of this oil at my table always disappears quickly, as I pour it generously over everything to add a kick of grassy flavor that brightens the even the darkest days of the season.
Make every meal a special occasion: Pour abundantly.
- = Award Winner
- = Gluten Free
- = Food Service or Bulk Available