“Olio nuovo” is the term Italians use to describe olive oil the day it is pressed, and its freshness is integral to our olive oil's bold flavor. Starting in October, we begin the harvest by working alongside a group of local farmers to pick from the grove's four hundred trees. We also invite our family and friends to participate in this special experience, reminding us how much hard work goes into good food. At the end of each harvest day, all of our olives are cold pressed at a local cooperative mill. The unfiltered oil is then frozen to maintain freshness before the oil is shipped to NYC. Once in New York, it is liquefied and bottled before being delivered directly to you.
Wait, how did a guy from New York end up running an olive grove in Italy?
In the Fall of 2018, my godmother asked me to help her with the olive harvest on her small grove in northern Lazio, Italy. I quickly fell in love with the food, the culture and the community involved in the harvest process, despite the language barrier. After trying the fresh oil from the olives I picked, I felt as if I had been lied to my whole life. It was like nothing I'd ever tasted before–fruity, nutty, floral, alive. I didn't know it at the time, but that moment changed my life. I went back for several more harvest seasons, learning every step of the process; making relationships with the locals, working alongside the farmers, making deals with the operators of the mills, and bottling best practices to maintain freshness and flavor. When a small grove came on the market in 2023, I decided to bring my experience home.
aglio e olio
@jeremy
