Novello Season
When you work at an olive grove in Italy, the month of October looks a little different than the Halloween themed yards here in Fairfax. It is an incredibly busy time of year, too. Surrounded by olive trees, you get the large nets out, some tools, and start the harvesting process. This operation typically begins in mid-to-late October and can extend into November or early December depending on region and olive variety. Once the olives are off their trees, they are taken to be turned into the coveted Olio Novello or Olio Nuovo, which translates to new oil. It’s green, it’s fresh, it’s vibrant, and it’s available for pre-sale on olio2go.com
More about Olio Novello
There are many things that get better with time, but unlike a wine or balsamic vinegar, Novello olive oil is on a quick timeline. The olives are picked when they are still partly green, or about half purple, half green color. Within 6 hours or so, they are already getting bottled with little to no filtration. Because of this process you may see cloudiness, which is the tiny particles of olives within your bottle. The bright green color and cloudy oil are indicators of very fresh oil. This quick turnaround results in an intensely green oil, almost fluorescent green, with vibrant flavor notes and fresh aroma that olive oil connoisseurs can’t wait to get their hands on.
Not only is the new harvest extra virgin olive oil extra green, and extra fresh, it is also high in polyphenols and antioxidants. When olive oils have a high polyphenol count, you may experience a bitter or pungent taste. These tasting characteristics are indicators of health benefits, and are actually a good sign.
Reaping what you sow — not only is this season about harvesting, but also about tending. The olive tree in the picture is about 3-4 years old. It is being tied up for support, so it can grow big and strong. In a couple of years it will begin bearing fruit, and be involved in the traditions of Novello season. Imagine tending to young trees, checking how ripe the olives are on acres of land, and maintaining the groves. This first pressing is very meaningful for the farmers who have watched these plants grow.
The first oil of the season is meant to be the main show-stopper. To enjoy Novello we suggest using it to show off the flavors. You can do this by using it to dip bread, drizzling over roasted vegetables, and finishing soups and pasta. Ideally you would use this oil up within the first months of opening. Over time, the particles of olive settle to the bottom and the color changes and becomes clearer. At the bottom of the bottle is the olive sludge, but just ignore that and use the magnificent oil that remains.
We are excited to start shipping out these Novello oils for you to enjoy. Head over to our website to explore all the options, and pre-order your favorite. Stay informed when you sign up for our newsletter, and follow our social media for updates.
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