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Olio Nuovo: Freshly Pressed Olive Oil

First-Press New Harvest Olive Oils, Air-Freighted ASAP
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.

2014 Harvest Report:

For many olive oil producers in Italy, the 2014 harvest may best be forgotten. It rained most of the spring and summer, making it one of the wettest and coolest growing seasons of all time. In addition, freaky isolated hailstorms and mold hit some micro-zones, intensifying the multitude of micro-climates. The extreme and variable weather resulted in uneven budding and ripening so that harvest yields are low across the country — even as low as 50% of normal in many parts of Tuscany or simply none at all!

Due to the scarcity, most producers harvested earlier, and the frantoi (mills) were on about a month earlier than usual. This further reduced the quantity of oil produced and drove up prices across the board. Some savvy producers were able to anticipate the difficulties and managed to make good olive oils by beginning to protect their olives with natural treatments as early as May and June. And for the most part, oils produced more than 450 meters above sea level show better overall quality, though they are not as abundant as last year.

Still, Manicaretti is proud to represent some of the best olive oil producers in Italy, all of high integrity and quality.

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