The Italian Novello Experience
An Italophile's dream. Milan isn't home to any of these oils, but you'll feel like you're walking among the major fashion houses when you have this many options to dress your food with. It's only a matter of time before you're wearing these oils yourself since you truly won't be able to put them back on the shelf. When you get around to throwing that New Year's Pizza Party we strongly suggest charging a cover as even your closest friend will try to steal a bottle. Then again there are 11 oils... "do you really need all of them?" By the way, no partygoer is not going to be impressed that you have olive oils from all of the regions in Italy they've never heard of – Umbria, Abruzzo, Puglia, Sardinia and our favorite Lazio - not a single American knows where Rome is based. We're not judging the basic bunch huddling around Tuscany and Sicily's selections, either, and you might as well tell them the one bottle from Veneto is from Venice (but say it like Venezia).
For information on each oil please find the description tab below :)
Extra Virgin NOVELLO 10x 500ml (9x 16.9 oz), 1x 250ml (8.45 oz)
Novello olive oils are a celebration of the beginning of the olive harvest season, produced from the early harvest green olives to create the freshest tasting olive oil available.
Harvest Date: Fall 2025 (Novello)
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
SABINO LEONE PREMIÈRE NOVELLO W/ GIFT BOX: In the theater, the term Première refers to the debut of a new performance — a first, intimate showing reserved for a select audience. In that same spirit, Sabino Leone’s Premiere Novello celebrates the unveiling of the new olive harvest.Crafted in limited quantities from 100% early-harvest Frantoio olives, this extra virgin olive oil expresses remarkable freshness and aromatic depth. Its profile opens with notes of green tomato, olive leaf, and artichoke, followed by hints of almond and wild arugula. The palate is balanced and persistent, with medium bitterness and a lively peppery finish.Perfect for raw vegetables, garden salads, pasta with tomato or basil, grilled seafood, and red meats.
TAMIA ORGANIC NOVELLO: A blend of organic early harvest extra virgin olive oils from the Tuscia region of central Italy. Produced from Leccino and Frantoio olive trees grown in nutrient-rich volcanic soil, the olives were harvested at their peak moment of ripeness in order to receive their optimum flavor and health benefits. The oil has a balanced profile with medium bitterness and pungency, and long lasting aromatic profile with notes of fresh cut grass and wild herbs. For the perfect pairing, try it on white bread or with pasta in a fresh tomato and basil sauce.
GUGLIELMI FIOR D'O NUOVO W/ BOX: From the farms of Olio Guglielmi in Puglia, Fior D’O is a monocultivar extra virgin olive oil obtained from the first Coratina olives of this year's harvest. The intense aroma of fresh olives and creamy texture in the mouth reveal the rustic and genuine nature of this early harvest oil. Fior D’O retains a unique flavor in which the bitter, the spicy and the fruity unite in perfect harmony. Try serving Fior D'O with simple dishes, like warm bruschetta, fresh cheese, raw vegetables and soups.
ACCADEMIA OLEARIA IL NOVELLO: This extra virgin olive oil is made from the first Bosana olives of the new harvest. It boasts a strong, intense flavor with notable bitterness and spiciness, featuring hints of artichoke and tomato leaf. It pairs exceptionally well with bruschetta and pumpkin soup, grilled meat, and fish, and is an excellent choice for dressing salads.
VIOLA NUOVO: A farmer at heart, producer Marco Viola knows his olives as well as any other producer in the world. For the first harvest each year, Viola carefully selects the best green Frantoio and Leccino olives to create his Nuovo extra virgin olive oil — the first release of the new season. Filtered for purity and longevity, this vibrant oil captures the essence of the stony Umbrian hills where the olives grow.Fresh and fragrant, it offers strong notes of artichoke and wild herbs, with fruity flavors that rise to meet a bold, peppery finish. The balance of slight bitterness and lively spice embodies the vitality of the new harvest.Ideal for traditional Umbrian dishes such as bruschetta and panzanella, or to elevate tomato salad with oregano. It pairs beautifully with chickpea soup, red tuna carpaccio, grilled Chianina steak, or focaccia with rosemary.
FRANTOIO PRUNETI OLIO NUOVO: The original Nuovo from renowned Tuscan producer Frantoio Pruneti is crushed from the season's very first pickings of locally grown Frantoio, Leccino and Moraiolo olives grown in the heart of Chianti. This fresh oil is extraordinarily balanced yet robust with notes of green fruit and sweet vegetables, accompanied by pleasant notes of basil and fennel with a strong peppery finish. Excellent with freshly toasted bread, roasted root vegetables, grilled fish and meats, and hearty soups.
QUATTROCIOCCHI 1 OLIO NOVELLO: This early harvest Novello extra virgin olive oil is produced from locally grown Itrana, Frantoio and Leccino variety olives grown on the Quattrociocchi Estate in Alatri just South of Rome. The oil's aroma is herbaceous and fruity with hints of green olive that is enhanced by complex vegetal notes of freshly cut grass and green tomato, while its flavor is wonderfully fresh and well-balanced with a pleasingly bitter, peppery finish. This oil pairs excellently with starters such as beef carpaccio, marinated tuna and creamed artichokes, as well as swordfish, grilled game, mature cheeses and pasta with sausage.
PIETRE AL MONTE OLIO NUOVO 250ML: Pietre al Monte’s Olio Nuovo single-estate extra virgin olive oil is produced from hand-picked Frantoio and Leccino olives grown on the family’s Il Paretajo Estate in Valdarno — nestled between Chianti and Pratomagno in the heart of Tuscany. Harvested early and cold-extracted within hours, it captures the true essence of the new harvest.This oil offers a beautifully balanced expression of the Tuscan landscape, with fresh aromas of artichoke, tomato leaf, and green herbs. On the palate, it is smooth yet lively, revealing subtle floral notes, gentle bitterness, and a peppery finish that speaks to its freshness.An elegant finishing oil for white meats, seafood, truffles, mushrooms, or seasonal vegetables — and a pure reflection of its origin, crafted with care on a single family estate.
FRANTOI CUTRERA FRESCOLIO NOVELLO W/ SPICE PACK: Harvested early from green Moresca and Biancolilla olives and bottled soon after crushing, this limited-edition olive oil captures the true taste of the Sicilian olive harvest. Fresh and intensely fruity, it reveals pronounced notes of freshly cut grass, aromatic herbs, artichoke, and green almond. The flavor is full-bodied and enveloping, with a lively balance of bitterness and spice that reflects its freshness.Partially filtered through fine cotton filters that remove only the larger solids, Frescolio maintains a naturally cloudy appearance as smaller olive particles remain suspended. Over time, a light, natural deposit may form at the bottom of the bottle — a hallmark of authentic, minimally filtered olive oils.Enjoy it raw over freshly baked bread, bruschetta, or legume soups. It also enhances grilled meats, hearty winter stews, and robust Mediterranean dishes.Includes Sicilian spice packet, perfect for bread dipping!
BONAMINI NOVELLO: This unfiltered extra virgin olive oil, made from Frantoio, Leccino, and Moraiolo olives, captures the raw spirit of the new harvest. Pressed just hours after picking, it offers an intensely green, bold profile with aromas of almonds, olive leaf, artichoke, grass, and green herbs. On the palate, it is vibrant and spicy, with a wild, fresh character typical of a true Novello.Ideal for pairing with rustic dishes like pasta e fasoi (pasta and beans), where its brightness enhances the earthy flavors, or with bitter greens like radicchio di Verona, where its richness and spice balance the bitterness. This oil is best enjoyed raw to fully appreciate its untamed, seasonal intensity.
MARINA PALUSCI NOVUS: This unfiltered extra virgin olive oil is made from a blend of excellent Dritta and Leccino olives. It is cold-extracted and bottled immediately after harvest, and features a well-balanced flavor with notes of green almonds, artichoke, and aromatic herbs, finishing with a strong green olive fruitiness. It pairs well with a variety of dishes and shines with bruschetta. For a unique culinary adventure, try drizzling it over Panna Cotta!
Nutritional Value
Extra virgin olive oil is arguably the best edible oil with its pleasant flavor, antioxidant properties and health benefits. Rich in monounsaturated fatty acids, fat-soluble vitamin K, and vitamin E, extra virgin olive oil is also a gluten free food.
| Nutrition Facts | Serving Size 1 tablespoon (15ml) |
|---|---|
| Calories 120 | % of Daily Value* |
Total Fat 14g
| 18%
|
| Cholesterol 0 mg | 0% |
| Sodium 0 mg | 0% |
| Potassium 0 mg | 0% |
Total Carbohydrate 0 mg
| 0%
|
| Protein 0 g | 0% |
| Vitamin A | 0% |
| Vitamin B-6 | 0% |
| Vitamin C | 0% |
| Vitamin D | 0% |
| Calcium | 0% |
| Cobalamin | 0% |
| Iron | 0% |
| Magnesium | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Why Buy Olive Oil Online?
It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.
Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.
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What Are Some Of The Best Olive Oils?
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.
That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
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How Long Will Olive Oil Last After The Harvest Date?
There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.
The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.
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When Is Olive Oil Considered Past its Prime?
While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.
Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.
