Until about a decade ago, the only way we could enjoy this "new" oil – called "nuovo" in the North of Italy and "novello" in the South - was to go to the Mediterranean during harvest time or to California. If I am not mistaken, a producer in Sicily and one in Tuscany led the way in bringing this wonderful once-a-year experience here to the USA for us to savor. Over the last few years more producers have been following their lead, this year we have been offered Olio Novello by the producers of two of our favorite oils, Pianogrillo from Sicily and Tibvrtini from just outside of Rome. Tibvrtini was hailed as one of the 10 best oils in the world by Taste magazine a few years ago, and we think that Pianogrillo has been the best oil produced in Italy for the last three years running - with credentials like that what more incentive do you need.
This year we have also been offered some Olio Nuovo from our old friend Giuseppe Cagnoni in Umbria, made from Moraiolo olives. Etruria Olio Nuovo is pungent and green. Even though bad weather has seriously diminished the size of the olive crop in California, this year we will be offering new oils from our 2 favorite producers, Pasolivo from the Central Coast and Katz December Oil from Northern California. To learn more about these individual oils just click NEW OILS.
So, if you want that "just-off-the-press" olive oil flavor you remember from that trip to California, Lazio, or Sicily this is your once-a-year chance. (Bottled olive oil is a fairly heavy and bulky commodity, and so it is normally transported by ship to minimize the cost. Given that
"new" oil mellows with time, it is essential to get it here as quickly as possible for maximum flavor and optimum enjoyment, and this is done by air shipping at a significant increase in cost.) We will begin shipping some of the oils on December 1, and the remainder by December 15.
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