New Season Oil
Olio Nuovo translates as 'New Oil', pressed on the day of harvest and bottled immediately, taking advantage of the unique flavours of freshly pressed oil. Our 2010 Olio Nuovo is available now.Only 200 bottles made, hand bottled, hand labelled and unfiltered. For more information or to order please check our website.
For the perfect way to enjoy our Olio Nuovo check out the recommendations below from Seresin Cook, Marcia Chang-Hong.
"I think that the very nature of olio nuovo dictates what it can be used for. The freshness and fruity purity of the oil is akin to fresh milk from a cow or sucking honey from the honeycomb in the hive. I'd resist cooking with it. Heating it causes the polyphenols to lost their properties and changes the taste.
The best way to use it is to drizzle it on fresh crusty bread or make bruschetta or pour it over pasta, soups and salads.
Given the lack of fresh veggies available and the cold winter weather I think Lentil Soup is an appropriate recipe for the times. Drizzled with generous pouring of olio nuovo to give a hint of something extravagant and something fresh to perk up your taste buds."
The best way to use it is to drizzle it on fresh crusty bread or make bruschetta or pour it over pasta, soups and salads.
Given the lack of fresh veggies available and the cold winter weather I think Lentil Soup is an appropriate recipe for the times. Drizzled with generous pouring of olio nuovo to give a hint of something extravagant and something fresh to perk up your taste buds."
Marcia.
Lentil Soup
1½ cups small brown lentils
6 tbsp olio nuovo
1 onion finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
1 leek finely chopped
3 ounce piece of pancetta or bacon, diced
2 cloves garlic minced
a sprig rosemary
small bunch of sage
2 bay leaves
6 cups vegetable or chicken stock
salt and pepper
Soak lentils for half and hour and drain
Gently warm half of the olio nuovo with the vegetables and pancetta. Stir gently over a soft heat for 5 minutes until the vegetables are soft but not coloured. Add the garlic and sauté a few more minutes. Add the lentils then tie the herbs together and add. Cook for 5 minutes, stirring gently.
Add the stock, bring to a boil, turn the heat down and simmer for 45 minutes until the lentils are soft.
At the end of the cooking time remove ½ cup of the lentils and reserve. Remove the herbs and puree the soup in a food processor. Return to the heat and stir in the reserved whole lentils. If the soup is too thick, add some stock or water to loosen.
Season the soup with salt and pepper. Serve in bowls with lots of fresh olio nuovo and chopped parsley and fresh black pepper.
Lentil Soup
1½ cups small brown lentils
6 tbsp olio nuovo
1 onion finely chopped
1 carrot finely chopped
1 celery stalk finely chopped
1 leek finely chopped
3 ounce piece of pancetta or bacon, diced
2 cloves garlic minced
a sprig rosemary
small bunch of sage
2 bay leaves
6 cups vegetable or chicken stock
salt and pepper
Soak lentils for half and hour and drain
Gently warm half of the olio nuovo with the vegetables and pancetta. Stir gently over a soft heat for 5 minutes until the vegetables are soft but not coloured. Add the garlic and sauté a few more minutes. Add the lentils then tie the herbs together and add. Cook for 5 minutes, stirring gently.
Add the stock, bring to a boil, turn the heat down and simmer for 45 minutes until the lentils are soft.
At the end of the cooking time remove ½ cup of the lentils and reserve. Remove the herbs and puree the soup in a food processor. Return to the heat and stir in the reserved whole lentils. If the soup is too thick, add some stock or water to loosen.
Season the soup with salt and pepper. Serve in bowls with lots of fresh olio nuovo and chopped parsley and fresh black pepper.
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