The Novello Italian Tour
Four Italian early harvest extra virgin olive oils — vivid notes of artichoke and fresh herbs, with peppery finishes that linger.
100% authentic EVOO
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HARVEST DATE: Fall 2026 (Early Harvest)
SIZE: 4 x 16.9 fl oz (500 ml)
Veneto, Lazio, Sardinia, and Tuscany—four tastes of the harvest.
Pour over warm bread, hearty soups, pasta, or grilled dishes.
Four Regions at Your Table
Explore Veneto, Lazio, Sardinia, and Tuscany through four distinctive expressions of Italy’s new harvest. Bonamini’s unfiltered Santa Giustina is vividly green and spicy, with almond, artichoke, and olive leaf notes. Tamia offers an organic blend from Tuscia’s volcanic soils, balancing fresh grass and wild herb aromas with lively pepper. Accademia Olearia showcases Sardinian Bosana with artichoke and tomato leaf notes, pronounced bitterness, and peppery warmth. Pruneti completes the tour in Chianti, bringing fragrant basil and fennel notes and a strong, lasting peppery finish.
Start with warm, crusty bread and taste each oil on its own. Then discover your favorites over tomato-and-basil pasta, pumpkin soup, roasted vegetables, or grilled fish. From a simple bruschetta to a hearty bowl of beans, each bottle brings its own character to that final, generous drizzle.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Fat | 14g | 18% |
| Saturated fat | 2g | 10% |
| Trans fat | 0g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrates | 0g | 0% |
| Dietary fiber | 0g | 0% |
| Total sugars | 0g | |
| Protein | 0g |
FAQs
We are always here to help.
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.
Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil has been 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 intensive screening of every producer and product on our site—often visiting their estates and seeing their practices firsthand—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 with strict European Union regulations. Therefore, you can trust that any oil you purchase from us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.
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 don't typically diminish over time, though, unless it is 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 and mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March of the following year.
For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April and mid-June.
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 ideally be consumed 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 it 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 pages.