The release of Olio Nuovo is a highly anticipated event each year in Italy. This special “new” olive oil is prized for its intensely robust flavor with the perfect balance of fruitiness. Tips on how to source authentically and sustainably to avoid less beneficial EVOO blends.
If you love extra virgin olive oil, I highly recommend a visit to the heirloom olive groves of Italy. These ancient orchards are home to magnificent trees dating back thousands of years to the days of the Roman Empire. It is here that the world’s best Olio Nuovo olive oil is made.
What is Olio Nuovo?
Olio Nuovo is Italian for “new oil”. In a nutshell, it is the first extra virgin olive oil of the season at its robust, raw-some best.
Tasting this type of extra virgin olive oil for the first time, you will immediately know why! Olio Nuovo an intense flavor experience, ideally enjoyed immediately after emerging from the low-temperature centrifuge.
I had the privilege of experiencing Jovial Foods’ Olio Nuovo a few years ago on a culinary tour with one of my children.
Since I can’t be there every year for that memorable event, the next best thing is enjoying it from the bottle, ordered direct from a farm that is using the correct methods not just for the olive oil they produce, but also one that employs practices that are sustainable for people and planet.
Let’s go into detail about what exactly that means…
Preservation of Ancient Olive Trees
Many people do not realize that modern-day olive oil processing can be a highly destructive business. In many cases, it involves the ripping out of ancient olive trees thousands of years old to replant younger, more closely spaced trees.
This approach favors a more profitable, mechanized harvest, but unfortunately, it also involves the extinction of unique varieties.
It is also unnecessary as these ancient olive trees produce just as abundantly as younger ones!
When you source your olive oil, it is important to seek out companies that do NOT use this approach.
I have seen firsthand how the Olio Nuovo from Jovial Foods comes exclusively from pressed heirloom olives cultivated by small scale farmers.
The efforts of this small group of passionate agriculturalists are critical to saving these unique and ancient varieties from extinction!
In my view, it is extremely important to support their efforts in any way possible. The best way is to patronize their products year after year.
Small Scale Family Operation
Another important aspect of thoughtfully sourcing your olive oil is to remove mega-corporate influences from the equation. It is this type of monopolistic market domination that is so destructive to people and the planet.
This means supporting small scale family operations whenever and wherever possible.
These types of family farms typically press and bottle at the same location. The result is the best olive oil possible:
- Unfiltered oil with sediment naturally removed during decanting.
- The temperature never exceeds 80 F/ 27 C during pressing.
- Acidity is less than 4%
- Olive oil with a delicate yet robust flavor, with the perfect balance of fruitiness.
Best Olio Nuovo
Autumn is the time of year to experience Olio Nuovo for yourself. I have personally witnessed this highly anticipated event and thus can recommend Jovial Foods as my preferred source of this traditional food.
This olive oil is on special each November with extremely limited supply.
I can’t wait for my bottles to arrive…this is my primary “olive oil order” for the year.
Here are more details on Jovial’s Olio Nuovo Special if this is something you would like to take advantage of as well.
- Offer expires 12/31/2019, or while supplies last (Yes, they WILL run out, so don’t delay)
- Exclusive 2019 Fall harvest oil
- $64.99 is $10 off for 3 large bottles and includes shipping (excluding AK, HI & US Territories). This is the same price as previous years!
- Olio Nuovo ships in late December.
Have you ever tried Olio Nuovo olive oil before? What were your thoughts on the flavor compared with other types of EVOO?
Sarah Pope has been a Health and Nutrition Educator since 2002. Her work is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.
Her work has been covered by major media including USA Today, ABC, NBC, and many others.