What is Olio Nuovo? Australia's Freshest Olive Oil Explained

If you've never heard of Olio Nuovo, you're not alone — but once you taste it, you'll never look at supermarket olive oil the same way again.

Olio Nuovo (pronounced "OH-lee-oh NOO-oh-voh") is Italian for "new oil." It's the very first pressing of the olive harvest — unfiltered, vibrant, and bursting with flavour. Think of it as the olive oil equivalent of freshly squeezed juice versus juice that's been sitting on a shelf for months.

Why is Olio Nuovo so Special?

Most olive oils you find in supermarkets have been sitting in warehouses, shipping containers, and on shelves for anywhere from 12 to 24 months before they reach you. By the time you open the bottle, much of the flavour, aroma, and nutritional value has already faded.

Olio Nuovo is the opposite. It's pressed within 24 hours of harvest and bottled immediately — capturing the oil at its absolute peak. The result is a rich, cloudy, intensely green oil with a peppery finish that experienced olive oil lovers recognise as a sign of exceptional freshness and quality.

What Does Olio Nuovo Taste Like?

Fresh Olio Nuovo has a distinctive flavour profile unlike anything you'll find at a supermarket:

• Grassy and herbaceous — like freshly cut grass or green leaves
• Fruity — hints of green apple, artichoke, or tomato leaf
• Peppery — a pleasant heat at the back of the throat, caused by naturally occurring polyphenols
• Rich and cloudy — the cloudiness comes from fine olive particles that haven't been filtered out yet

Is Olio Nuovo Healthier than Regular Olive Oil?

Yes — significantly. Fresh olive oil is naturally higher in polyphenols, which are powerful antioxidants linked to anti-inflammatory benefits and heart health. As olive oil ages, polyphenol levels drop considerably. Olio Nuovo, consumed within its first few months, delivers the highest concentration of these beneficial compounds of any olive oil you can buy.

How Should I Use Olio Nuovo?

Olio Nuovo is a finishing oil — meaning it's best used raw, drizzled over food just before serving. Heat destroys the delicate flavours and reduces the nutritional benefits. Try it on:

• Fresh sourdough bread with a pinch of sea salt
• Grilled vegetables, fish, or chicken just off the heat
• Pasta or risotto as a final drizzle before serving
• Simple bruschetta with tomato and basil
• Vanilla gelato — a classic Italian combination that surprises every time

How Often is Olio Nuovo Available?

Traditionally, Olio Nuovo is only available once a year — immediately after the autumn olive harvest. At Kyneton Olive Oil, we've made it possible for Australians to experience this seasonal luxury twice a year: once from our local May harvest in the Macedon Ranges, Victoria, and again in December through our Northern Hemisphere partners.

Our Olio Nuovo Club members receive fresh oil automatically twice a year — so they never miss a season.

Where Can I Buy Olio Nuovo in Australia?

Kyneton Olive Oil produces award-winning Olio Nuovo from our grove in the Macedon Ranges, Victoria — established in 1999 with over 26 years of olive growing experience. Our oil has won Gold at both the Royal Tasmanian Fine Food Awards and the Dubai Olive Oil Competition 2025.

Order directly at https://olionuovo.com.au/products/olio-nuovo