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Tenuta di Capezzana 2017 Freshly Pressed Extra Virgin Olive Oil

Olio Nuovo 2017

Tenuta di Capezzana 2017 Freshly Pressed Extra Virgin Olive Oil

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Olio Nuovo: New Harvest 2017 Tasting Notes 
The freshest you’ll have all year! This classic Tuscan extra virgin olive oil blends four olive varietals—Frantoio, Leccino, Moraiolo and Pendolino—for a complex play of green almond, tart green apple, ripe black olives and chicory, with a pleasant finish of warm cinnamon. Bitter yet buttery, it’s an exciting preview of what’s to come in the 2017 harvest. We are daydreaming about swirling it into a steaming bowl of minestrone with a crusty loaf of focaccia.

The Estate
Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by a parchment found in the state archives. Its grand villa, built for one of the Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the assiduous care of the Contini Bonacossi family.

Best Two Recipes for Olio Nuovo from AUTENTICO: cooking Italian, the Authentic Way

  • Fettunta col Cavolo Nero (page 75)
  • Gelato di Pistacchio, Olio e Sale (page 334)

Rolando raves: It’s like walking barefoot in the grass in the early morning . . . you feel the earthiness and smell the delicate aroma of herbs—parsley! arugula!—coming up off the warming ground. It brings me right back to Tuscany!”

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Description

Olio Nuovo: New Harvest 2017 Tasting Notes 
The freshest you’ll have all year! This classic Tuscan extra virgin olive oil blends four olive varietals—Frantoio, Leccino, Moraiolo and Pendolino—for a complex play of green almond, tart green apple, ripe black olives and chicory, with a pleasant finish of warm cinnamon. Bitter yet buttery, it’s an exciting preview of what’s to come in the 2017 harvest. We are daydreaming about swirling it into a steaming bowl of minestrone with a crusty loaf of focaccia.

The Estate
Tenuta di Capezzana, in Carmignano outside Florence, has been producing wine and olive oil since 804 A.D., as evidenced by a parchment found in the state archives. Its grand villa, built for one of the Medici daughters as a wedding gift, is surrounded by a breathtaking landscape of silver-green olive trees, tall cypress trees and rows of immaculate vineyards. Since the turn of last century, when Count Alessandro Contini Bonacossi arrived from Venice and bought the estate, it has flourished under the assiduous care of the Contini Bonacossi family.

Best Two Recipes for Olio Nuovo from AUTENTICO: cooking Italian, the Authentic Way

  • Fettunta col Cavolo Nero (page 75)
  • Gelato di Pistacchio, Olio e Sale (page 334)

Rolando raves: It’s like walking barefoot in the grass in the early morning . . . you feel the earthiness and smell the delicate aroma of herbs—parsley! arugula!—coming up off the warming ground. It brings me right back to Tuscany!”

Product Details

Product CodeUnit SizeUnit / CaseCase WeightUPC CodeNotes
40424 500 ml/16.9 fl oz 6 6.3 kg/14 lb 7-93232-40424-0

Serving Suggestions

Serving Suggestions

  • Serve as a dressing for pinzimonio (Italian crudités) such as fennel and zucchini.
  • Drizzle over kale, pasta with greens, or a green salad.
  • Swirl into a bowl of minestrone and serve with crusty focaccia.

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