discover
extra virgin olive oil
 
the harvest
The colour is an intense green. The body is full and round. Its aroma is pungent, full of fresh olive, artichoke and fresh grass, with an almond finish that, after a few months, will be even more evident and appreciated.
Upon the opening of the olive mills at the end of October, when the olive harvest begins, it is the custom of families that produce olive oil, of olive harvesters, and of a growing number of our consumers to celebrate at their tables with the rich aromas and spicy taste of just-pressed oil. This period, from the end of October until Christmas, is considered a great celebration during which the oil, just pressed from the olives and fresh from the mill, is used to dress greens and beans, but more than anything else, to make fettunta, where it is drizzled onto slices of hearty bread which have been toasted and rubbed with garlic.

Families and friends pass evenings together in a celebratory atmosphere in front of a crackling fire where the bread is toasted, and then at the table they cover the good bread with the intensely bright green, new olive oil.

The value of this tradition has always been held dear by those who love extra virgin olive oil, and they create dinners and celebrations where the prince of the table is the Olio Nuovo; not only do they saturate bread with the new oil, they use the bread to make la scarpetta, that is, to sop up every last drop of olive oil that remains on the plate. The luckier ones sip a good glass of Vino Novello, new wine…and from one fettunta to another they practise a rite that has been handed down through the millennia.

This tradition has been passed down through the centuries, precisely marking the rhythm of the seasons.

  

To this antique tradition Grappolini adds the knowledge that the just-pressed oil is one of the most precious therapeutic nutrients Nature has to offer. We are concerned with obtaining not only the best possible quality, but with bringing into the kitchen and to the table the goodness and nutrition that the new oil contains.

Grappolini Novello comes from centuries-old olive groves in central Italy, north of Rome. The olives are harvested by hand, transported in special containers and pressed within 24 to 36 hours.

Grappolini Novello is immediately softly filtered, to eliminate residual humidity and any solid parts of the olive that remain after pressing. In this way Grappolini offers its consumers an extra virgin olive oil with a prolonged shelf life. If the oil is not consumed immediately, it matures into a harmonic, rich and flavourful oil during the months following the pressing.

The high quality and quantity of natural aromas (the natural antioxidants: polyphenols, tocopherols, carotenes) present in just-pressed olive oil transport themselves to the very heart of culinary specialties where pleasure and nutrition are at the highest level.