What is Olio Nuovo, and why is it so rare? Think of this as freshly-squeezed Olive juice with all the pulp and living fruit, retaining their active enzymes immediately after pressing. These enzymes contribute to the Oil's complex flavors, exceptionally high antioxidants and polyphenols. Our Olio Nuovo was freshly-harvested in Ojai, CA by Philip Asquith — a fourth-generation Olive farmer. It’s made from Olive varietals that are virtually impossible to find in the US, including Hojiblanca Olives originally from the South of Spain, deep in the Andalucia region. The result is a fruity, robust Oil of a vibrant golden hue, with an unequivocal grassy, green flavor with buttery finish. It’s incredibly rare to find REAL Olio Nuovo because it can’t be stored for longer than three months. After the harvest, it’s bottled immediately and ready to use on fresh pasta or giant hunks of bread with flaked salt and black pepper. Some brands claim to sell genuine Olio Nuovo but beware — because unless it’s harvested fresh and consumed right away, it’s no good. We made 150 bottles only, and it must be used within three months.