Olio Nuovo means "new oil" in Italian — it is extra virgin olive oil in its freshest form, bottled and shipped immediately after the first pressing of the harvest season. Unlike most olive oil on store shelves, which can be one to two years old by the time it reaches you, Olio Nuovo is a seasonal, limited release that captures the oil at its most vibrant and alive. It is cloudy, intensely aromatic, peppery, and unlike anything most people have tasted before.

The cloudiness is completely natural and is actually a sign of freshness. It comes from tiny olive particles and natural sediment that are still suspended in the oil immediately after pressing. As the oil rests over time, these particles settle and the oil becomes clearer. With Olio Nuovo, you are getting the oil before that process happens — at its most raw and unfiltered. Don't be alarmed by it. Embrace it. It means your oil is genuinely fresh.

That peppery catch at the back of your throat is caused by a compound called oleocanthal — one of the most powerful natural anti-inflammatory compounds known to science. The more pronounced the pepper, the higher the polyphenol content and the better the oil. It is a quality indicator, not a flaw. Over time as the oil ages, that pepper softens — which is one of many reasons to enjoy Olio Nuovo while it is fresh.

No — and that is part of what makes it so special. Harvest at Olivestri takes place in late October to early November, and once the season's supply is pressed, bottled, and sold, it is gone until the following year. We strongly encourage ordering early as supply is strictly limited each season.

Almost everything about it is different. Grocery store olive oil is typically blended from multiple countries and harvests, aged anywhere from one to two years, shipped slowly by sea, and sits in warehouses and on shelves before reaching you. Olivestri's Olio Nuovo is single-origin, from a single family's mill in Umbria, pressed within hours of harvest, and airfreighted directly to us so it reaches you within weeks of leaving the press. The difference in flavor, aroma, and nutritional value is profound.

Guido Vestri is the fourth-generation olive oil producer behind Frantoio Olivestri, located in Petrignano del Lago, Umbria. His family has been making olive oil on the same land since the 1800s, with the frantoio formally established in 1938. Guido carries on that tradition with the same commitment to quality and craft that has defined the Vestri family for generations.

Frantoio Olivestri is located in Petrignano del Lago, a small village in Umbria near the shores of Lake Trasimeno, on the border of Tuscany. The surrounding hills — known as the Colli del Trasimeno — create a unique microclimate that gives the oil its distinctive creamy, buttery character. It is one of the finest regions in Italy for olive oil production.

Olivestri's oil is a blend of four varietals native to the region: Leccino, Frantoio, Moraiolo, and Dolce Agogia. Each varietal contributes something unique — fruitiness, depth, pepper, and balance — and together they create an oil that is complex, layered, and unmistakably of this place.

Joe Nutter and Ryan Wall are the co-founders and co-owners of Olivestri USA. Both spent years as sales representatives for Casa De Case, the California-based Italian food importer that brought Olivestri's Olio Nuovo to the United States for over 25 years. When Casa De Case stopped importing, Joe and Ryan created Olivestri USA to carry on that legacy — bringing the same extraordinary oil to the same loyal customers, and to a new generation of olive oil lovers discovering it for the first time.

Joe Nutter and Ryan Wall are the co-founders and co-owners of Olivestri USA. Both spent years as sales representatives for Casa De Case, the California-based Italian food importer that brought Olivestri's Olio Nuovo to the United States for over 25 years. When Casa De Case stopped importing, Joe and Ryan created Olivestri USA to carry on that legacy — bringing the same extraordinary oil to the same loyal customers, and to a new generation of olive oil lovers discovering it for the first time.

Simply put — we couldn't let this oil disappear from American tables. After years of introducing Olivestri's Olio Nuovo to chefs, restaurants, and food lovers throughout California, we knew firsthand how special it is and how much people love it. When the opportunity arose to continue the import relationship directly with the Vestri family, it was an easy decision. This oil deserves to be here.

Yes. Olivestri USA is the exclusive importer and distributor of Frantoio Olivestri's oils in the United States.

The oil inside is identical — same harvest, same press, same exceptional quality. The difference is purely in format and volume. The Siloro is a 750ml dark glass bottle, named for Guido Vestri's daughter Silvia — perfect for everyday use and gifting. The Fiordolio is a 5-liter tin, named for his wife Fiorella — ideal for households and kitchens that use olive oil generously and want the best value per liter. Both are the same extraordinary Olio Nuovo.

Store your oil in a cool, dark place away from heat and direct light. A pantry or kitchen cabinet away from the stove is ideal. Always replace the cap securely after use to minimize air exposure. Do not refrigerate — cold temperatures cause the oil to solidify and can affect its flavor. For the 5L tin, we recommend pouring a portion into a smaller bottle for daily use and keeping the tin sealed to preserve the rest.

Olio Nuovo is best consumed within 12 to 18 months of pressing for peak quality. Because our oil is airfreighted directly from Umbria shortly after harvest, you have a full season to enjoy it at its best. That said, Olio Nuovo is always most vibrant and alive in the months immediately after pressing — so don't save it for special occasions. Use it generously and often.

Yes. Olivestri's oil meets all standards for extra virgin classification — meaning it is produced purely by mechanical means with no chemicals or heat, has an acidity level below 0.8%, and passes rigorous organoleptic testing for flavor and aroma. It is Made in Italy, from 100% Italian olives.

Our Olio Nuovo arrives from Umbria by air shortly after the harvest in late October to early November. We ship orders as soon as the oil clears customs and is in our hands. Sign up for our newsletter to be notified the moment it's available each season.

Yes, we ship all over the world. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals.

We take great care to ensure your oil arrives in perfect condition. Orders are carefully packed to protect the bottles and tins during transit. We ship via trusted carriers and always include appropriate protective packaging.

It depends on where you are. Orders processed here will take 5-7 business days to arrive. Overseas deliveries can take anywhere from 7-16 days. Delivery details will be provided in your confirmation email.

Because our products are food items, we are unable to accept returns on opened bottles or tins. If there is an issue with your order — damaged packaging, a defective seal, or anything else — please contact us and we will work with you to resolve it promptly.

We stand behind every order. If your oil arrives damaged, please contact us within 48 hours of delivery with photos and we will make it right. Your satisfaction is our priority.

Yes. We work with restaurants, chefs, and specialty food retailers. If you are interested in wholesale pricing or larger volume orders, please reach out to us directly through our contact page and we will be happy to discuss options.

We're real people who are passionate about this oil and happy to help. Whether you have a question about your order, want advice on how to use the oil, or are interested in wholesale pricing, reach out to us directly — Joe and Ryan will get back to you personally.

Contact us at : hello@olivestri.com