At Zingerman’s, we work to bring our annual shipment of freshly-pressed extra virgin olive oils in as autumn turns to winter, right after the fall harvest. Called Novello or Nuovo (they mean the same thing)—newly pressed olive oils are big, bold, and demand to be noticed.
The oil will mellow from here on out so this is your chance to taste it at its most assertive and, for many, most interesting.
Quantities are very limited.
The 2015 harvest is unfiltered, as always, and as a result there's plenty of sediment in the bottom of the bottle. Shake it up to get the most flavor from the oil. This a bold, spicy oil, with a sharp prickle of pepper and a pleasant bitterness that reminds me of spinach or arugula. It would be excellent poured over braised greens, glugged over pasta, or for dipping bread.