Updated: Dec 3, 2020
Extra virgin olive oil is the only oil that we eat raw. It is the only one that is made by simply crushing and pressing the fruit, grain or vegetable. There is no refining, heating, extracting, use of chemicals or other process; just cold (no heat applied) pressing of the olives. Every other oil (canola, corn, safflower, peanut, and even regular olive oil) goes through a refining process using high heat and chemicals to extract the oil.
Extra virgin olive oil is unique because you are essentially eating a component of the raw fruit, and this is the secret of its spectacular health benefits and wonderful taste. A key part of the Mediterranean diet, it’s rich in monounsaturated fats and loaded with polyphenols, compounds found in plants that have antioxidant properties
Extra-virgin olive oil helps reduce the risk of type 2 diabetes, protect against Alzheimer’s disease, and reduces the risk of heart disease, stroke, and more.
But while extra-virgin olive oil is pretty hard to beat, there’s another kind of olive oil that’s. Extra-virgin olive oil helps reduce the risk of type 2 diabetes, protect against Alzheimer’s disease, and reduces the risk of heart disease, stroke, and more.
But while extra-virgin olive oil is pretty hard to beat, there’s another kind of olive oil that’s even healthier.
The "Olio nuovo".
What is "olio nuovo"?
New oil or “olio nuovo” in Italian, is the freshest extra virgin olive oil you can get with the iridescent green of the just crushed olives, a peppery kick and pleasantly bitter burst indicative of its freshness. It is bottled unfiltered straight after pressing so is extra virgin olive oil in its most raw and fresh state. This is why we love Olio Nuovo: it is a true and authentic extra virgin olive oil experience.
How should you use it?
Olio Nuovo is different from other extra virgin olive oils because of the way it’s made. It typically has stronger flavours and extra pungency because it is the very freshest olive oil you can find. One of our favourite ways to savour this once-a-year treat is to Grill thick slices of bread until crisp and toasty, pour your fresh olio Nuovo all over the bread then add a few pinches of coarse sea salt. Pour a glass of wine and enjoy! It’s also delicious mixed with good quality aged balsamic vinegar over salads, it’s perfect for spicing up roasted veggies and it’s a fantastic finishing oil for soups, pasta and more
How to pair Olio Nuovo with food
Creamy Cheeses + Olio Nuovo
Creamy cheeses (think mozzarella, burrata, and ricotta) are a perfect vehicle to let the complex flavours of Olio Nuovo shine.
Why it works: The richness of the cheese provides balance to the robust boldness of the oil.
Roasted Veggies + Olio Nuovo
Roasted vegetables like carrot, pumpkin and sweet potato work beautifully drizzled with Olio Nuovo.
Why it works: The subtle sweetness is the perfect foil for the grassy, bitter notes in the oil.
Roasted Meats + Olio Nuovo
Holiday roasts are delicious with Olio Nuovo.
Why it works: Heartier meats with rich flavours are complemented by the peppery complexities of the oil.