Olive Oil making in process from our recent trip.
The Bounty
Olio Nuovo dalla California
TASTE - November 17, 2009
Mama Mia, it's mid-November! As vines carpet the hillsides in mellow hues of yellow, growers in California and Europe are harvesting olives. They're picking, washing, crushing and pressing black and green fruit into olive oil. Most of it will be stored in tanks for several months so fruit particles and sediment can settle to the bottom. But soon, food and wine lovers should be on the lookout for the exception to the rule, Olio Nuovo (or new oil).
Bottled straight from the press without filtration, Olio Nuovo is made in limited quantities. Like most anything fresh, it won't last long. This pleasantly pungent olive oil has a fresher, livelier and fruitier taste than traditional olive oils. The suspended fruit particles and sediment cause the oil to ferment, which means its unique flavor will be gone in just a few months.
Proprietors Tim Bucher and Mary Louise Bucher.
Happily, California growers have carried on this Italian tradition. Searching for this fresh delicacy, we made our way to "community day" at Dry Creek Olive Co. in Sonoma. There, artisan millers, Mary Louise and Tim Bucher, were crushing olives for neighbors bringing at least five pounds of quality olives. We pre-ordered for their December delivery of Olio Nuovo, anxious to liven our holiday green salads and tweak the taste of our Bruschetta and pasta. A bottle or two will go under the tree for the gourmet cooks in our lives.
Dry Creek Olive Co.
4791 Dry Creek Road, Building #9
Healdsburg, California, 95448
Phone: 707 431-7200
www.DryCreekOliveCompany.com
Below are a few other good sites to check out California extra virgin Olio Nuovo and the The California Olive Oil Council.
Pasolivio
www.PasoLivo.com
WeOlive
www.WeOlive.com
The California Olive Oil Council
www.cooc.com
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