New Oil: What It Is and How to Use It in the Kitchen

New Oil: What You Need to Know

The new oil, or novello oil, is the first extra virgin oil that is obtained from the first olives of the new harvest. The arrival of the new oil is a real celebration, the first oil produced is finally tasted, the beginning of the harvest campaign is celebrated.

When is new oil produced? The olive harvest begins in early October , although the start of the campaign is linked to the ripening period, which varies from year to year. Therefore, more correctly we should speak of harvesting in the "pre-ripening" or "pre-veraison" period, that is, when the olives are completely green. Once harvested, the olives are placed in ventilated boxes and transported to the mill, where they are processed in a few hours. It is therefore a seasonal product , obtained at the beginning of the oil campaign

From the cold pressing of these olives, we obtain an extra virgin olive oil with a bright green color, slightly cloudy. The scent of the freshly pressed extra virgin olive oil is rich and enveloping, with a strong hint of tomato leaf, artichoke and freshly cut grass. The flavor of the green olive is intense on the palate, with a nice balance between spiciness and bitterness on the finish, emblematic characteristics of new oil.

The typical spiciness of new oil is given by the high presence of polyphenols , natural antioxidants, and should not be confused with the acidity of the oil which is not perceived on the palate.

This is an oil that is bottled immediately after being pressed. It is an unfiltered oil, which is why a natural sediment may appear at the bottom of the bottle. For this reason, new oil must be consumed quickly.