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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 a fresh, robust taste. In short, olio nuovo is olive oil in its most intense, raw state . . . the ultimate condiment. Use it lavishly and as soon as possible.

Then & Now
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 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.

Use immediately. Pour abundantly.
Olio nuovo (like Beaujolais nouveau) is meant to be enjoyed now. The annual release of olio nuovo between October and November is one of the few occasions that 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). At Manicaretti, we believe that, during olio nuovo season, you should basically be swimming in the oil; you should have a glossy chin all day long . . . .

A Live Superfood
Drizzle it copiously over hearty soups, slow-cooked beans and grilled meats; use it in salads—no need for vinegar, as olio nuovo is flavor enough; and take a tablespoon a day just for health—it has polyphenols galore. 

  • = Award Winner
  • = Gluten Free
  • = Food Service or Bulk Available