Olio Nuovo – The Freshest, Newest Oil

Olio nuovo e vino vechio or “new oil and old wine,” as the Italian proverb goes, refers to the fact that while wine benefits from aging, olive oil does not. In fact, the younger the olive oil, the more intact its goodness and health promoting properties remain.

Read More about Olio Nuovo and Olive Oil Production, Storage and Filtration

There are plenty of ways in which we can use Olio Nuovo.

The simplest and most rewarding indeed may be on a grilled, toasted or broiled piece of rustic white bread:

Fett’unta (the simplest Tuscan bruschetta)

Grill, toast or broil a slice of good white bread. It’s important that the slice is not too thin and that the middle of it remains spongy to absorb the olive oil.

Rub a peeled clove of garlic on its surface.

Add a pinch of salt.

Drizzle generously with Olio Nuovo.

(Of course you can add toppings if you wish to it and turn it into a tomato bruschetta, a prosciutto bruschetta, etc.)


Mushrooms Crostini

Milling and bottling Olio Nuovo usually coincides with some of the first rains of the season in California—and with them marvelous wild mushrooms.

Cut a baguette in angular thin slices. Paint them with olive oil and bake them until golden.

In a pan, pour olive oil and sauté a garlic clove for 2 minutes. Add the wild mushrooms (other mushrooms more widely available as oysters, porcini or Portobello will work as well) and cook over medium-high heat for 5 minutes. Add a little bit of vegetable broth and cook until liquids evaporate.

Spoon the mushrooms onto the baked slices of baguettes.

Garnish with finely chopped parsley and thyme.

Drizzle generously with Olio Nuovo.


White Beans with Garlic and Herbs

There are plenty of ways in which beans are cooked in Tuscany where they’re particularly enjoyed. These dishes tend to be very aromatic and they pair very well with Olio Nuovo or with any intense olive oil. You’ll get better results avoiding canned beans.

1 lb. of white beans (cannellini if possible)
4 ripe tomatoes
3 garlic cloves
Parsley
Sage
3 Bay leaves
Salt and pepper
Olive oil

Cover the beans in water and let stand overnight (make sure to leave 2-3 inches of water above the beans since they’re going to absorb some of the water).
Next day, replace the soaking water with fresh water. Add the bay leaves. Cook until the beans are tender (this can take an hour or more, depending on the type of beans). Once beans are tender, add salt to your taste, mix well and let rest for 20 minutes. Drain the beans, leaving a bit of the cooking water with them.

In a large pan or pot, sauté the garlic in olive oil. Add chopped sage and chopped parsley (a coupe of tablespoons of each) and cook until the garlic becomes translucent (don’t let the garlic brown). Add the beans, mix well and cook for another 10 minutes.
Add pepper and salt if still needed.
Serve hot or warm, drizzling with Olio Nuovo just before serving.

Posted on Categories General, Recipes