How to Use Olive Oil in the Kitchen
Get the most out of every drop
Great olive oil deserves to be used with intention. Olivestri's Olio Nuovo is not a background ingredient — it is a flavor unto itself, and the best way to experience it is in applications where it can truly shine.
The Golden Rule: Use It Raw
Olio Nuovo is at its most extraordinary when used uncooked, as a finishing oil. Heat diminishes the delicate aromatic compounds and fresh flavors that make it special. The best chefs in the world know this — a great olive oil added at the end of cooking, right before the dish hits the table, transforms the entire experience.
The Best Ways to Use Olio Nuovo
Bread & Bruschetta
- The simplest and perhaps most perfect way to experience Olio Nuovo.
- Grill or toast thick slices of good bread, rub lightly with a cut clove of garlic, and pour the oil generously over the top.
- Finish with flaky sea salt. Nothing else needed.
Pasta & Risotto
- Finish any pasta or risotto with a generous pour of Olio Nuovo just before serving. It adds richness, depth, and a brightness that no other ingredient can replicate.
- Aglio e olio — pasta with garlic and olive oil — is one of the great dishes of Italian cuisine, and it lives or dies by the quality of the oil.
Soups & Stews
- A drizzle of Olio Nuovo over a bowl of minestrone, ribollita, lentil soup, or bean stew right before serving adds a layer of flavor and richness that elevates the entire dish.
- This is standard practice throughout Umbria and Tuscany and one of the most effortless ways to make everyday cooking exceptional.
Fish & Seafood
- Extra virgin olive oil and seafood are natural partners.
- Drizzle Olio Nuovo over grilled branzino, seared scallops, poached halibut, or a simple shrimp dish.
- The oil's buttery, grassy notes complement the delicate flavor of seafood beautifully.
Meat & Poultry
- Finish a grilled steak, roasted lamb, or roasted chicken with a pour of Olio Nuovo just before serving.
- The pepper and grassiness of the oil cuts through richness and adds a complexity that is remarkable.
Vegetables
- Roasted, grilled, or raw — vegetables are transformed by good olive oil.
- Drizzle over roasted carrots, charred broccoli, grilled asparagus, or a simple salad of raw greens.
- Olio Nuovo makes even the humblest vegetables taste extraordinary.
Cheese & Charcuterie
- Pour Olio Nuovo directly over fresh burrata, ricotta, mozzarella, or a slice of aged pecorino.
- Add a pinch of sea salt and cracked pepper.
- This is one of the great simple pleasures of the Italian table and requires almost no effort to pull off beautifully.
Eggs
- Scrambled, fried, or poached — eggs finished with Olio Nuovo are something else entirely.
- Try it on a fried egg over toast, or drizzled over softly scrambled eggs.
- You will not go back.
Dipping
- Pour into a shallow dish, add a pinch of flaky salt, maybe a crack of black pepper or a few fresh herb leaves, and serve with good bread.
- Simple, perfect, and endlessly satisfying.
Cooking with Olio Nuovo
While we always recommend using Olio Nuovo as a finishing oil to preserve its extraordinary fresh flavor, it is also an exceptional cooking oil. Use it to sauté vegetables, build the base of a sauce, confit garlic or tomatoes, or roast potatoes. High-quality extra virgin olive oil is more stable at cooking temperatures than most people realize, and even when heated, Olivestri's oil adds a richness and depth that neutral oils simply cannot match.
How to Store Your Oil
To preserve the freshness and flavor of your Olio Nuovo:
- Keep it away from light — store in a dark cabinet or pantry, never on a sunny countertop
- Keep it away from heat — avoid storing near the stove or oven
- Keep it sealed — exposure to air accelerates oxidation; always replace the cap after use
- Use it within 12–18 months of pressing for best quality, though Olio Nuovo is always best enjoyed as fresh as possible
- Never refrigerate — cold temperatures cause the oil to solidify and can affect flavor; room temperature storage is ideal
The 5L Fiordolio tin is ideal for kitchens that use olive oil generously and frequently. Pour into a smaller bottle for daily use and keep the tin sealed to preserve the rest.