Extra virgin olive oil is the highest grade recognized by the FDA, with requirements including limits to oleic acid levels at less than 0.8% as well as other objective and subjective criteria. More information can be found here.

Unopened fresh olive oil should be stored in the refrigerator or freezer. Liquify at room temperature before use; do not heat the oil to liquify. Once opened, keep your bottle in a cool dark places with the cap closed securely as light, heat, oxygen, and moisture degrade olive oil. The shelf life of olio nuovo should be 2 years unopened, however, once opened, you should finish your bottle within a few months.

Olio Nuovo is shelf stable for about a year after opening. For peak flavor, we recommend to use it within a few months after opening. The main factors that degrade olive oil are air, light, heat, time and moisture, so storing it in a dark place away from heat sources is key to keeping your bottle fresh longer.

Olio nuovo has bold flavors and is antioxidant rich, making it perfect for finishing. While cooking with olive oil can reduce its antioxidant and polyphenol levels, the high smoke point of our extra virgin olive oil can be used for cooking. We do offer the few remaining bottles of last year's harvest in our shop at a discount which is what I personally use for cooking.

Sediment in unfiltered oil is normal and flavorful. You can shake your bottle before use or you can let the sediment settle to the bottom, and use the last bit of oil for roasting.

We offer a discounted local delivery rate in NYC. All other orders have shipping fees based on the weight of the order.

Yes, please contact us for wholesale ordering.