1What exactly is New Season Olive Oil?
When we talk about "New Season Olive Oil" (or "Novello" in Italy), we are not referring to some bureaucratic category, but simply to extra virgin olive oil immediately after pressing. It is incredibly fresh, bottled right away without settling or filtering.
The first thing you will notice is its incredible color: a bright, vibrant, and cloudy green, which looks like wet autumn leaves.
2What does freshly made olive oil taste like?
In the mouth, New Season Olive Oil has a very decisive flavor. It is rustic, bold, and has a significant peppery kick in the throat compared to the standard olive oil you find in supermarkets.
This strong flavor is a sign of absolute quality! The main aromas you will notice are: * Cut grass and artichoke: Fresh scents typical of olives just picked from the tree. * Lively bitterness and spiciness: Indicators that the oil is packed with polyphenols, the valuable antioxidant substances that are so good for our health.
It is perfect to enjoy strictly raw, especially on a simple hot bruschetta, which is ideal for warming up during autumn evenings.
3How long does this magic last?
Unfortunately, the intense flavor of New Season Olive Oil does not last forever! Over the months, it will naturally and slowly sweeten.
- 1In November and December: The perfect period to consume New Season Olive Oil and enjoy its lively, fresh kick.
- 2During Winter: As the olive particles and pulp settle to the bottom, the oil will become clearer, and the pungent taste will gradually soften.
- 3By Spring: You will finally have the classic extra virgin olive oil, sweeter and more delicate, perfect for everyday cooking.
New Season Olive Oil is a celebration that lasts just a short time! Buy it in November and use it raw on hot soups or toasted bread to experience the true essence of autumn.
Pre-order your New Season Olive Oil now!
Bottles of freshly milled oil are limited and available only for a few weeks each year.
Buy now and bring the taste of autumn to your table →- 1.Baccouri et al. (2009) — Analytical profiles and changes during the first months of Extra Virgin Olive Oils
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