Olive oil is the condiment par excellence, particularly esteemed by connoisseurs and gastronomes globally. But what distinguishes it in its various manifestations, and in particular, what differentiates traditional olive oil from the renowned “new oil”?

The Uniqueness of New Oil

The sensory experience of “new oil” is closely linked to the most recent harvest.

New oil is a triumph of freshness and taste, an immediate and exciting flavor that contrasts with the quiet maturity of older olive oils, which tend toward more delicate and less punchy profiles.

Fresh, often unfiltered and consumed close to its production, new oil offers a bouquet of intense aromas and flavors typical of freshly pressed olives.

The richness of antioxidants and polyphenols diminishes as the oil ages, instead in new oil it is found in distinctive clues: it is lively, fruity, slightly bitter, with characteristic peaks of spiciness.

This is a product to be tasted primarily raw, to catch its every nuance: on bruschetta or in a green salad, its intense flavor is not tamed by the high temperatures during cooking.

The Production Process

In olive oil production, the tension between maintaining tradition and adopting new technologies plays a crucial role. Cold extraction is an illuminating example of how modern techniques can work alongside traditional methods to preserve the nutritional aspects and flavor profiles of olives as much as possible. The process, which avoids the use of heat or chemical solvents, keeps the quality of the oil intact, ensuring that its virtues are preserved from olive to bottle. This rigorous attention to detail not only ensures a superior product but reaffirms the commitment to quality that only a natural, minimally manipulated product can offer.

Olive oil

When we talk about olive “oil,” it is possible to identify different levels of quality and, therefore, taste experiences. Different types of olive oil, from “extra virgin” to the humblest “olive oil,” differ in flavor and nutritional profile, while age is not a parameter closely related to product quality. Their use is constantly versatile: from simple cooking to representing the final touch on the course.

A tradition and a celebration

In rural Italy, new oil is often the protagonist of festivals and traditions: celebrating the end of the olive harvest with events that unite the community, recovering a healthy return to agricultural roots. Oil tasting becomes a shared ritual, honoring the work of producers and reaffirming cultural identity linked to the land.

Buying new oil from local producers therefore means engaging in the preservation of the landscape and ancient agricultural practices and helps keep alive a rich cultural and gastronomic heritage essential to many areas of Italy.

 

The 2024 harvests are already available!

Le Capanne Gabriele Mazzeschi

Gabriele Mazzeschi produces a pungent oil with notes of freshness at the Le Capanne winery, which also counts fine wines from eight hectares of vineyards. In addition to winemaking, the company grows about 6,000 olive trees, a commitment that testifies to the versatility of its agricultural production.
– Extra Virgin IGP Toscana Le Capanne

 

Frantoio Franci

Frantoio Franci produces high-quality extra virgin olive oil in Tuscany; among its distinctive products are the Monocultivar Moraiolo, with its intense fruity flavor, and the fragrant Villa Magra Grand Cru with its balanced bouquet of herbaceous and almond aromas.
Monocultivar Moraiolo Frantoio Franci
Villa Magra Grand Cru Frantoio Franci

 

Gardini Estate

Tenuta Gardini expresses the centuries-old passion of a family deeply tied to its territory, where the olive tree symbolizes spirituality, longevity and strength that spans time. Its flavored oils These oils are used add flavor and fragrance to dishes, taking advantage of the aromatic properties of various ingredients.
Lemon Flavored Oil Tenuta Gardini
Basil olive oil Tenuta Gardini
Chili Pepper Oil Tenuta Gardini
Rosemary Olive Oil Tenuta Gardini

 

Black Earth

From the heart of the Tuscan Maremma, near Scansano, the company thrives on clay soil ideal for growing olive trees and vineyards. Their bright dark green olive oil is distinguished by its fruity aroma, balanced taste and lingering aftertaste that leaves a distinctive olfactory impression.
Tuscan Terra Nera Extra Virgin Olive Oil

 

Tasting Box

Immerse yourself in the excellence of Tuscan oils with our Extra Virgin Olive Oil Box, a selection that celebrates the tradition and high quality of local olive oil production. The box allows you to explore and appreciate varieties of excellent olive oils.
Go to the product

Blog by Passione Toscana