NYC-based small business that cares a lot about high quality olive oil.
the grove
Central Italy
Within an hour of Rome, just north of the medieval town of Soriano nel Cimino, fertile land and cool mountain air create the perfect environment for olive trees to thrive.
Monte Cimino
The grove is nestled on the eastern slope of Monte Cimino in northern Lazio, Italy. This secluded spot is located at an altitude of about 1700ft, and is home to about four hundred trees.
Olive varieties
The olive varieties Leccino, Moraiolo, Canino, and Frantoio are scattered throughout the grove, yielding oil that embodies the bold flavors of its environment.
We maintain the grove using best practices to highlight the oil's natural flavor, minimize impact on the environment, and preserve the grove for future generations.
olio nuovo's mission
Our commitment to natural cultivation runs deep.
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This year, we partnered with a local farmer to bring two beautiful horses, Simone and Rainbow, to graze and naturally fertilize the land.
The altitude and high rainfall on the mountain are the greatest contributors to annual variations in the oil's flavor profile, requiring little interference other than springtime pruning.
To promote a balanced ecosystem, we also collaborate with a beekeeper, who maintains over a dozen beehives at the heart of the grove.
Finally, we honor the rich traditions of food and agriculture in the grove’s region. By working closely with local farmers, we learn and integrate their time-honored methods to create exceptional oil.
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.
