Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Magnum Olio Nuovo
Excluded from DiscountsNew

Magnum Olio Nuovo

1.5 L
$285

1.5 liters of freshly harvested Olio Nuovo.

Think of Olio Nuovo as freshly-squeezed Olive juice with all the pulp and living fruit, retaining their active enzymes immediately after pressing. These enzymes contribute to the Oil's complex flavors and exceptionally high antioxidants, with more than triple the polyphenols of regular Olive Oil. It’s why our Magnum Bottle is so special — not a matter of size, but a keepsake that honors true celebration.

Our Olio Nuovo was freshly-harvested two weeks ago in Ojai, CA by Philip Asquith — a fourth-generation Olive farmer. It’s made from Olive varietals that are virtually impossible to find in the US, including Hojiblanca Olives originally from the South of Spain, deep in the Andalucia region. After the harvest, it’s bottled immediately and ready to use on fresh pasta or giant hunks of bread and black pepper.

The result is a fruity, robust Oil of a vibrant golden hue, with an unequivocal buttery taste that also packs a punch. The taste will knock you to the floor. Some brands claim to sell genuine Olio Nuovo but beware — because unless it’s harvested fresh and consumed right away, it’s no good. We’ve just bottled a small batch of magnum sized bottles, carrying 1.5 liters of pure liquid gold that must be used within three months.

1.5 liters of freshly harvested Olio Nuovo.

Think of Olio Nuovo as freshly-squeezed Olive juice with all the pulp and living fruit, retaining their active enzymes immediately after pressing. These enzymes contribute to the Oil's complex flavors and exceptionally high antioxidants, with more than triple the polyphenols of regular Olive Oil. It’s why our Magnum Bottle is so special — not a matter of size, but a keepsake that honors true celebration.

Our Olio Nuovo was freshly-harvested two weeks ago in Ojai, CA by Philip Asquith — a fourth-generation Olive farmer. It’s made from Olive varietals that are virtually impossible to find in the US, including Hojiblanca Olives originally from the South of Spain, deep in the Andalucia region. After the harvest, it’s bottled immediately and ready to use on fresh pasta or giant hunks of bread and black pepper.

The result is a fruity, robust Oil of a vibrant golden hue, with an unequivocal buttery taste that also packs a punch. The taste will knock you to the floor. Some brands claim to sell genuine Olio Nuovo but beware — because unless it’s harvested fresh and consumed right away, it’s no good. We’ve just bottled a small batch of magnum sized bottles, carrying 1.5 liters of pure liquid gold that must be used within three months.

Ingredients

100% Extra Virgin Olive Oil

Benefits
Sourcing

The superhero of Olive Oils, now Magnum size.

Magnum Olio Nuovo
ADD TO BASKET
Magnum Olio Nuovo - Flamingo Estate
Magnum Olio Nuovo - Flamingo Estate
Magnum Olio Nuovo - Flamingo Estate
Magnum Olio Nuovo - Flamingo Estate

**WARNING**

DO NOT BELIEVE ANYONE who sells Olio Nuovo without a Harvest date!

We get so angry with other brands who sell regular Olive Oil as Olio Nuovo. It MUST be fresh, and used within 3 months. Otherwise it’s like squeezing an orange and drinking it a year later.

Magnum Olio Nuovo

Linguine and
Clams

Great recipes deserve GREAT Olio Nuovo. It’s why I called my friend (and incredible Chef) Erin Montgomery to curate some recipes. I met Erin while traveling around Europe last year. My mother and I fell in love with her, and wanted her to come to see us in LA. She shares my love of powerful Olive Oil, and having fun in the kitchen.

Learn More

Harvesting &
Distilling Process

01

Picked, Pressed & Bottled

Harvesting:This Winter, our Hojiblanca Olives were picked carefully by hand in Ojai, CA.
Harvesting:This Winter, our Hojiblanca Olives were picked carefully by hand in Ojai, CA.
Pressing: They were pressed immediately in a traditional Italian mill on-site.
Bottling: The Oil was left to clarify for a few days, and bottled in small batches.

Harvesting &
Distilling Process

Harvesting:This Winter, our Hojiblanca Olives were picked carefully by hand in Ojai, CA. 01 Picked, Pressed & Bottled Harvesting:This Winter, our Hojiblanca Olives were picked carefully by hand in Ojai, CA.
Pressing: They were pressed immediately in a traditional Italian mill on-site. 02 Picked, Pressed & Bottled Pressing: They were pressed immediately in a traditional Italian mill on-site.
Bottling: The Oil was left to clarify for a few days, and bottled in small batches. 03 Picked, Pressed & Bottled Bottling: The Oil was left to clarify for a few days, and bottled in small batches.

Frequently Asked Questions

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