Olio Nuovo extra virgin olive oil is quite remarkable. My mouth waters just thinking about it. The first olive pressing of the harvest is considered Olio Nuovo; it is green, cloudy and full of olive particles. Depending on the variety of olive being pressed the flavor and strength of the oil can vary. It’s truly the healthiest olive oil you can drink. This beautiful oil is placed in large tanks for the cloudy sediment to settle to the bottom. Once the oil settles it is filtered and becomes the standard EVOO.
In California, Olio Nuovo is usually available in late October or early November and is only available for a few months out of the year. This is why olive oil connoisseurs, like myself, go crazy at the start of the olive harvest.
Olimila's Olio Nuovo comes from the Lodi region of California. It’s smooth and buttery to your palate with a slight peppery burn in the back of the throat. That burn is caused when the polyphenols or antioxidants are in action. The stronger the burn the more antioxidants are in the oil. Once purchased the bottle will last you four to six months, but most people go through a bottle much faster. We’ve had our Olio up to eight months from pressing and it still held up.