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Betsy Malloy

November is Time for Olio Nuovo

By November 4, 2013

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Olio Nuovo (new oil) is the freshest olive oil possible, ready to use straight from the press, bypassing the 30- to 90-day rest given most extra virgin olive oils. It's wonderfully pungent, cloudy with unsettled particles, intensely green - and peppery, it only lasts a few months and its flavors start to fade very quickly. I first discovered it in Italy, but food blogger Amy Sherman says: "buy olio nuovo from a California producer, because it's going to be much fresher, and because the ones I've tasted have been very high quality."

Olive harvest season is November, so now is the only time California olive growers can produce it. An online search for "olio nuovo california" will turn up a number of places to buy new olive oil from California growers, but we're all about travel and bagging a bottle of this rare oil while it's fresh is a good excuse for a day trip or weekend getaway. Try one of these places, which produce it and also offer tastings and tours:

And once you  have it, you need to use it before it spoils. Get some ideas for that in these Olio Nuovo Recipes.

Comments
November 28, 2012 at 1:37 am
(1) Liz Tagami says:

This is a great reminder for all California food loves! One of the events to consider is the annual Winter Crush event on December 8th at Lucero Olive Oil in Corning when fresh olives are crushed with fresh citrus. There will be a many vendors there, including 10 local microbreweries, cooking demos, a kid zone with crafts, tours and live music — and admission is free! Find out more at http://tinyurl.com/ckxec3x

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