It's that time of year again, when ambitious olive oil makers put out small batches of their earliest presses of the olive fruit and call it "olio nuovo" -- literally "new oil" in Italian. Such oil is usually extremely tasty and vibrant, a celebration of the annual harvest. But it also typically doesn't keep long because it tends to be less filtered, and contains more sediment.
So, while your average extra virgin olive oil bottle can keep well for about two years under the right conditions, some makers recommend a bottle of "olio nuovo" is meant to be consumed -- joyously -- in about three to six months because the added olive sediment in the bottle makes it more perishable.
Last year, I had the pleasure to taste and write about two fabulous "olio nuovos" from two California producers, one small (Jovia Groves) and one large (California Olive Ranch). I'm looking for more olio nuovos to write about this year, so if you're a producer, shoot me a sample at the following address: Costas The Greek, PO Box 33217, Baltimore, MD 21218.
In the meantime, I'd like to start compiling a list of worldwide producers who offer annual selections of "olio nuovos." Feel free to leave links in the comments below. I need your help in building the list as a resource for olive oil lovers the world over!
Hit the jump for my own short list of what I've found so far:
* Reader Arnold Ambiel tipped us off to Casa di Case's annual "olio nuovo" love-fest, celebrating the arrival of the oil from Italy's Umbria region. The San Francisco importers have a big release party for the oil on Dec. 7th. They offer ordering through their Website.
* Stonehouse Olive Oil Co., of California, also offers an "olio nuovo" thru their Website, reader Arnold A. noted.
* Pasolivo, an award-winning producer in Central California, is offering pre-orders of its "olio nuovo" in time for the winter holidays. Check out its website.
* Looking for organic "olio nuovo"? Check out LocalHarvest.org, where they're selling Katz's "December's new oil."
(ILoveOliveOilBlog needs your help! Know of a good "olio nuovo"? Tip us off in the comment section below.)



