Posted on 01/09/2020 5:30:03 PM PST by Mariner
Olio Nuovo will be finito by winter’s end, so be sure to look for a bottle soon.
For those who deeply love olive oil, the coldest part of the year is a joyous time. Why? Because these months mark olio nuovo season. The excitement arises from what olio nuovo means: another olive harvest, another year of fresh olive oil. But the buzz also comes from the olio nuovo itself.
Olio nuovo, also known as olio novello, is the year’s very first olive oil, newly pressed and fresh as can be. It stays on the shelves of better grocery stores and specialty shops through the first months of the new year. A bottle of it can transform your cooking. It also delivers a higher level of polyphenols, or the antioxidants found in plants that may reduce your risk of heart disease and cancer, than any other type of extra virgin olive oil. Translation? It's one of the healthiest bottles you can buy.
Olio nuovo, unlike most other olive oils, doesn’t go through aging to clear olive sediment. In skipping this step, a younger, fresher olive oil results. It also keeps those olive particles alive in the oil. Olio nuovo isn’t racked or filtered—common steps undertaken to clear olive sediment for a bright golden bottle—meaning that tiny flavor-packed particles suspend in green-tinted olio nuovo, like specks of dust in a sunbeam.
These solids give olio nuovo a bright but brief life. Olio nuovo stays pristine for about three to four months—November through February or so—after harvest date, which is usually listed on bottles. But these fine pulpy solids, together with uncommon freshness, give olio nuovo its magic.
(Excerpt) Read more at yahoo.com ...
A real treat that we get here in Olive Country.
I hope you folks can get it too, even if expensive it's worth it.
Is there a brand?
The one I liked out of Napa burnt up and went kaputt
Dang I’m sure that was the pits.
I was reading a consumer report somewhere a few years back, where they were talking about how the regulation of the classifcations of olive oil - first press, pure vs. cut with lesser oils or types of olive, etc. - weren’t so all-encompassing, there were less pure and lower quality oils getting on the market what were promoting themselves as a much better quality of product. I wish I could find the source I was looking at, because I do love olive oil, and even the slightest difference in quality and source makes a big difference in taste.
What store do you buy it in your local area.
Learn something new everyday. You could fill an encyclopedia with what I don’t know about olive oil.
Some fresh olive oil with fresh cracked pepper and some sourdough bread for dipping is simply divine.
Or try this recipe:
one small red onion diced
one small ripe tomato, diced
1/4 cup finely grated regianno or other hard cheese
1/4 cup olive oil, a few grinds of black pepper and 1/2 teaspoon kosher salt. Mix well and place on toasted sourdough rounds or scoop up with heated lavash flat bread—Wonderful!
Very sad
The little company did some spices and soap stuff
I was supporting a local business in the area
The CA fires did them in
Oh yes, cracked black pepper & olive oil to dip bread into. Pretty close to heaven.
It is on amazon for $25 + $4 shipping.
Californiaoliveranch.Com seems to have it
Add some vinegar.
Buy only with COOC seal.
It’s the only EVOO in the world that is certain, certain to be EVOO.
All of it is good, and some of it is the best in the world.
There are even hundreds of farms ripping out almond trees and putting in olive trees. they use 1/10th the water and are a high value crop.
Balsamic vinegar....
“Some fresh olive oil with fresh cracked pepper and some sourdough bread for dipping is simply divine”
Add a little dried minced garlic and high quality Balsamic Vinegar and you are in heaven.
Where does the best olive oil come from? Most I see comes from Spain.
In Sacramento I can get world class oil everywhere.
FYI: Imported oils are usually old, skunked (UV light) and often blended with “refined” olive oil or oils of unknown origin.
If buying imported, look for CANS and expect to spend over $40/liter.
Good olive oil can come from Italy, Spain, Greece and even California.
The California Olive Ranch cooperative produces great oils.
ALL good.
Except their deceptively labeled imports.
The best oil I ever tasted originated about 50 miles from my home.
But everyone has an opinion.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.