Limited first pressings of 2013 harvest oil.
Every year, we wait with bated breath for the olio nuovo, or new harvest oils, to arrive from Italy and Sicily. Olio Verde Novello, made only from Nocellara del Val Belice olives, consistently excites our taste buds. This year’s oil shines with aromas of tomato vines and wheatgrass with subtle notes of anise. The big, beautiful oil fills the mouth with notes of green fruit with a long, rich bitter finish characteristic of Nocellara olives.
Olio Verde Novello would be fantastic poured over polenta, sautéed greens, swordfish and even a simple baked potato. Or use to dress Rosetta Costantino’s Fasuoli cu l’accia, a rustic soup of white beans and celery.
What is Gianfranco Becchina favorite way to use his Olio Verde Novello? I have indulged by pouring abundant quantities over salads, grilled vegetables, and grilled fish as well as over anything I eat.