Chefs and culinary experts around the world agree that Olio Nuovo is the real deal.

Usually, olive oil is stored for a couple of months before bottling to let the sediment fall to the bottom and to allow the flavors to mellow. Olio Nuovo is picked, pressed and bottled right away to create a brilliant oil with bold, fresh flavors.

In this E-Book, you will find information on:

  • The flavor profile of Olio Nuovo
  • The timeline of the crushing, bottling and distribution processes
  • Suggested means of consumption and pairings

Click the ‘Download Now’ button to grab your FREE guide today.