ABOUT NOVELLO OLIVE OIL
Fruit and vegetables are seasonal and so is olive oil
A year spent living in Sardinia allowed us to follow the seasons and really appreciate that fruit and vegetables all have their time and are best when in season and fresh. There is a time of year for artichokes, tomatoes, wild asparagus, lemons and then, as autumn turns to winter, a time for fresh novello olive oil.
Olive harvest
Olives begin to ripen in October. To capture the intense flavours, the harvest must begin before the fruit matures further. The method of picking, transport and time before pressing are all crucial factors in preserving the fresh taste of the final oil. With care and attention to detail at every stage of the harvest, the oil that runs from an olive oil press in October - known in Italy as olio novello - is an oil worth waiting all year for.
Novello extra virgin olive oil
If you have not yet tasted olio novello, then you are in for a treat. This intense, fruity, peppery, slightly bitter extra virgin olive oil with flavours ranging from artichoke and, green tomato, to almond blossom and Mediterranean thistle is truly worth waiting for. We recommend buying enough of this novello oil to last for one year until the next harvest begins - because oil is best fresh!
Join us
During our year in Sardinia we established contact with several small producers who have an eye for quality and a respect for tradition. Olive oil should be bought once a year, directly from the press. This is what we do and you can now join us. We order this novello oil as soon as it is pressed and deliver it to you in January.
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Order novello extra virgin olive oil direct from the press - once a year!
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Order by October 31
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Delivery/or pick up in January
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Only once a year
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Once a year, olio novello.