First: new oil does not exist: it is even punishable by law. Second: timely, like every year, with October opens the season of ripening olives and "new" oil! That is what is erroneously defined as so – there is only wine in novello, and it is now season. In the case of oil, it is actually simply aboutnew oil, produced in the same way as the remaining extra virgin olive oil, even if sold during the first weeks of the olive oil campaign.
For about three months in the olive groves throughout Italy, since Trentino a Sicily, we are dedicated to the new harvest and the mills are working at full capacity, night and day. And it is from these olives that the new oil is born, a fresh and first pressing product, born to be consumed quickly and that today you can also buy at the supermarket. But it's worth it?
The time factor
Needless to look for an official definition of "new oil": the rules that establish the characteristics of the different types of olive oil do not contemplate it and therefore this definition is rather vague. In the common sense, however, the so-called "new" extra virgin is called, that obtained from the squeezing of the first ripened olives. At the beginning of the harvest the olives give an oil with lower acidity than the oil obtained from more mature olives. In any case, however, even the acidity must be at most 0.8%, as established by the law to be able to define an "extra virgin" oil. The novello is an oil young par excellence: made only with olives harvested in the last olive oil campaign and immediately put on the market. In addition, producers indicate to consume it within six months of packaging against 24 months average of extra virgin olive oil.
The taste factor
Another peculiarity of the new oil is that, in general, it is packaged without being filtered or decanted: this is why it presents itself opaque, turbid or "veiled" and therefore has a more rustic and genuine appearance. On taste, the new oil preserves that bitter, spicy and fruity mix that is expected of an oil "Just franto". And the scent is the intense one of fresh olives. Taste it simply possible, on bruschette (also hot) or with vegetables in pinzimonio is the best way to appreciate all the flavor and the scent.
The antioxidant factor
Extra virgin olive oil Olive is a product that is well preserved and long, but with the passage of time curtains anyway a decay, both in terms of taste that of components nutritional. That's why one young oil and to be consumed quickly, like the new one, advantageous part. Having just been made, the new oil has one presence of polyphenols definitely more significant than the common extra-virgin olive oil. These are the components benefits, those that have also shown an inhibitory effect on the growth ofHelicobacter Pylori, the bacterium responsible for ulcers and gastritis. But with the passage of time, the young also depletes both vitamins and antioxidants. Those same substances in suspension that make the oil opaque and turbid are going to deposit on the bottom and can ferment, creating organoleptic defects. Moreover, after six months from bottling, the unfiltered oil is less rich in polyphenols. For this it is worthwhile to buy new oil only if you intend consume it immediately and not to keep it stock in the pantry. But it's worth it !!!
Where to find it
The new oil has always been sold by mills and olive growers, but for some years now it is also found at the supermarket. If you prefer the short chain anyway, you can take advantage of the many dedicated events to the olive harvest and to the new oil year. The calendar is full of events covering half of Italy. The National Association of Oil Town has been organizing for years Girolio d'Italia, a real one tour that at each stage allows you to discover excellent products and producers, and to experience many experiences, such as guided tastings, cooking show and visits to the mills. Sunday, October 28, 2018 in over 123 cities of Italian oil you can participate in the Walk among the Olives: a walk to discover the Italian olive oil heritage that it ends in an oil mill, an olive farm or a historic building with a tasting of bread, oil and typical local products. In all of Umbria, from 1 to 25 November, back Open crushers, the event that allows you to taste the extra virgin olive oil in small villages just by hand, take part in oil tasting schools, guided tours, trekking among the olive trees. November 2 and 4 and 9, 10, 11, the new oil and wine they are celebrated in Vignanello, in the Viterbo Tuscia. In Imperia, "capital of olive oil", from 10 to 12 November the Olioliva, full of interesting events.
Manuela Soressi
October 2017
updated by Carola Traverso Saibante
October 2018
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