Try fresh olio nuovo--while you can
You don't really know olive oil until you've tasted olio nuovo. Literally "new oil," this first-of-the-season pressing is the true essence of olive oil: It's fresh, fruity and pleasantly bitter and released only once a year--during late fall and early winter.
To make great olio nuovo, you need great olives. The 4,500 trees on DaVero's Olive Ridge Ranch in Sonoma County's Dry Creek Valley descend from cuttings owner Ridgely Evers brought back from a Tuscan olive grove.
Since the early 1990s, the olives from these trees have produced some of the country's best extra-virgin olive oils. And DaVero's less expensive "Line Lube" oil, made from estate and imported olives, is a kitchen staple of chefs like Mario Batali.
But DaVero's olio nuovo is truly special. Hand-bottled straight from the press, the chartreuse-green oil has bold, fresh flavors that start fading right away (so it should be consumed within a few months).
Use the oil when you want to add a fresh, peppery brightness to stews and soups. It's also great drizzled on fresh goat cheese. And toasted ciabatta rubbed with garlic. And popcorn. Just don't waste it in a hot skillet.
DaVero ships anywhere in the country; and if you sign up for Club Nuovo, you'll be the first to know when the bottles are ready for release.
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