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...
Special menus at Cafe Lago and The Corson Building
Federico Sandri—son of Pojer e Sandri's pioneering founder, Fiorentino Sandri—will be visiting Seattle and teaming with The Corson Building and Cafe Lago to showcase the estate's extraordinary products.
Discover Pojer e Sandri
Pojer e Sandri, one of the most remarkable wineries of Italy’s...
Chefs applaud the dried pasta from Rustichella d'Abruzzo
Saveur Magazine’s latest issue, "The Pasta Issue", is dedicated to all things Italian pasta. Cover to cover, it's packed with mouthwatering photos and recipes of pasta, from fresh to dried, stuffed to sliced.
Author Chris Cohen dives into the world of pasta secca (dried pasta),...
Manicaretti producers take home 11 awards, including a "Best of Show" award!
Now in its 18th year of competition, the Los Angeles International Extra Virgin Olive Oil Competition received 600 submissions from 369 producers. Judges participated in blind tastings over the course of 3 days, and the Manicaretti portfolio of extra virgin olive oils came out exceptionally...
Celebrate the new harvest with special menus from top restaurants.
Join us this January to celebrate the first pressing of the new olive harvest and luxuriate in the fresh green intensity that makes olio nuovo a cause for annual revelry.
We’re welcoming Beatrice Contini Bonacossi, from the Tenuta di Capezzana estate in Tuscany, to guide us as we indulge in...