Description

New oil is essentially the first oil from the first olives of the new harvest, freshly pressed, unfiltered and undecanted, and immediately bottled. it is produced in the same way as the remaining extra virgin olive oil but has more antioxidant substances.

Its color is green, with an intense, strong aroma and the taste of fresh grass, and a spicy bitter flavour. New oil is freshly pressed oil with a full-bodied appearance and a strong, intense flavour.

New oil must be consumed quickly (if it is not decanted). Since it is not decanted, the particles that will settle at the bottom of the “sludge” deposit could, over time, alter the taste and its quality.

The presence of plant residues increases the quantity of polyphenols, but also increases the “enzymes” capable of triggering fat oxidation processes and leading to the production of defects (winy/acetic, heating, sludge, etc.).