There are many traditions, celebrations and festivals associated with the olive tree and its fruit. One of the great rituals for the Italians is the annual tasting of freshly pressed olive oil, the equivalent of the release of Beaujolais Nouveau in France. These young oils are vibrant green in color, with viscous silken texture, and the aroma of freshly cut grass, pepper, green apple, artichoke and olive leaf on the pallet. New, freshly pressed olive oil is called nuovo in the north of Italy and novello in the south of Italy. The very first press of the oil is designated as extra virgin. The qualities in this very exceptional oil are creamy, piquant, zesty, and robust. Truly fresh extra virgin olive oil has no equal. Olio nouvo or olio novello is the oil in its most intense state, immediately bottled after pressing and not allowed to settle.