2025 Harvest!
The oil packaged in the 5 liter tin is exactly the same as that in the .75 liter bottles. The maker, Guido Vestri, calls the bottle Siloro, after his daughter Silvia, and the five liter tin Fiordolio after his wife Fiorella.
This oil embodies all character we hope for in new crushed olive oil: intense fresh fruit taste, a bit sassy and an intense green color. This olio nuovo is bottled immediately as it is crushed, completely unfiltered.
The olive oils of Olivestri are among the finest in the world. They are produced with extreme care, insuring that all olives are crushed within hours of being picked. They are a blend of olive varietals typical of the region: Leccino, Frantoio, Moraiolo, and Dolce Agogia. The frantoio (olive mill) is in the Umbrian town of Petrignano del Lago near the shores of lake Trasimeno, very near the Tuscan border and the towns of Cortona and Montepulciano. Here the Colli del Trasimeno (hills of Trasimeno) are soft and rolling creating a microclimate that imparts a gentle, creamy texture to the oil. Even though the nuovo has quite a peppery finish, it is still void in bitterness, making it suitable for a wide breadth of applications.
In order to enjoy its freshness, we recommend using it while it is still young. As it ages, it will still be great olive oil, but the exuberance of its youth will be ever more delicious on vegetables, grilled meats and drizzled over soups.
