Limited first pressing of 2013 harvest oil.
Made from a blend of Nocellara, Biancolilla and Cerasuola olives, Titone Olio Nuovo sings with aromas of freshly cut grass, tart green tomatoes and crisp green apples. The vibrantly green, slightly opaque oil is pleasantly bitter with vegetal notes of raw artichokes and hints of almond and black pepper that linger on the palate.
Like many Italian families, the Titone family keeps a bottle of this prized elixir on their table to use as a condiment. Drizzle over Ceci di Controne, blanched vegetables or pan-roasted steak. Transform a simple piece of bread into something magical – grill a slice of rustic bread until golden, rub one side with fresh garlic and dress with lots of olio nuovo. Perfecto!
What is Antonella Titone favorite way to enjoy the new harvest? I love to pour it over everything and use as much as possible, as raw as possible.