7 Ways to Enjoy Olio Nuovo
Fresh-pressed, new-harvest extra virgin olive oil from Italy
Olio Nuovo is here!
This year's harvest just landed—fresh-picked, cold-pressed and air-freighted straight from the olive estates in Italy.
What is Olio Nuovo?
Olio Nuovo, each year's first, newly-pressed olive oil, is the freshest, greenest, liveliest expression of the just-picked olive that you will ever enjoy. It's all about the fireworks—an explosion of glorious green in your mouth. Pour it on everything, drink it like the fresh fruit juice it is. In Italy, we say you should have a glossy chin all season long. It's only available once a year!
Here are the 7 Ways:
With recipes from AUTENTICO: Cooking Italian, the Authentic Way by Rolando Beramendi
- Make Fettunta: Fettunta is a typical Italian way to indulge in olio nuovo. Toast crusty bread, rub it with a raw garlic clove and drench the bread in olio nuovo until it's completely soaked (AUTENTICO page 75).
- Finish a grilled or pan-seared steak: Season simply with salt and pepper, then pour on the olio nuovo. This is especially great with a robust olive oil like Frescobaldi Laudemio.
- Stir into a bowl of beans: Pour copiously over creamy cannellini beans or cooked shell beans (more about beans, AUTENTICO page 29).
- Pair with potatoes: Top a baked potato, or use olio nuovo instead of butter in Purè di Patate (Mashed Potatoes) (AUTENTICO page 57). Enjoy with the sweet, balanced flavor of Olio Verde.
- Use as a dressing for pinzimonio: Dress pinzimonio (Italian crudités) such as fennel and zucchini with olio nuovo and a dash of salt.
- Pour over greens: Finish sautéed greens or fresh salad greens. Try with the delicate flavors of Capezzana (pictured above, by Laurie Frankel for AUTENTICO).
- Swirl over fresh cheese: A fresh cheese like ricotta serves as a clean canvas for tasting the bold flavor of olio nuovo. Try with the nuanced flavors of Titone.
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Did you know?
In 1993, Manicaretti was the first to introduce Olio Nuovo to the USA. Rolando Beramendi remembers, "I left the pressing at Capezzana with a few bottles of the new harvest olive oil in my suitcase, flew straight to San Francisco, and shopped it around town in my little convertible black Mustang. It was a turning point in California and in American food, and I was in the right place at the right time." Manicaretti continuse to air-express it every year so that you can experience Olio Nuovo in its freshest state—as if you are at the frantoio in Italy, drinking it straight from the press.
