What is this Nectar of the Gods called Olio Nuovo?

Olio Nuovo EVOO is quite remarkable, my mouth waters just thinking about it. Olio is the first olive pressing of the harvest. It’s 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. When olives are first pressed Olio Nuovo is what comes. This beautifully green and cloudy oil full of olive particles is placed in large tanks for the cloudy sediment to settle to the bottom. Then it’s filtered out and your standard EVOO can be bottled.

The magic is to drink the Olio before the sediment settles. Depending on the variety of olive being pressed the strength of the oil can vary. It’s truly the healthiest olive oil you can drink.

Olimila Gourmet’s Olio Nuovo comes from the Lodi region of California. It’s smooth and buttery with a slight pepper burn in the back of the throat. That burn is the polyphenols or antioxidants in action. The stronger the burn the more antioxidants are in the oil. Once purchased the bottle will last you four to six months or so 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.

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Author Alex Ferrari is the co-owner of Olimila Gourmet Emporium (aka Ferrari Olive Oil) and has his Extra Virgin Olive Oil and Aged Balsamic Vinegar Tasting Room in the heart of Studio City in Los Angeles, CA. For more information go to: Olimila Gourmet Emporium

Alex also hosts a weekly show on YuTube called “The EVOO Show” where he discusses all things olive oil, balsamic and foodie! Watch the show by clicking here: THE EVOO Show