Back to All Events

Tasting: Olio Nuovo with Manicaretti

  • Providore Fine Foods 2340 Northeast Sandy Boulevard Portland, OR, 97232 United States (map)
IMG_8841.JPG

Pastaworks welcomes Jeffrey Bergman of Manicaretti Italian Imports to share the new season’s offerings of Olio Nuovo extra virgin olive oils from Italy. Taste through these bold and fresh oils with small bites prepared by our kitchen to showcase the their flavors.

Olio nuovo is the first extra virgin olive oil to be released each year, meant to be enjoyed as soon as it comes out of the centrifuge. These freshly pressed oils are vibrant green in color with a robust taste and phenols galore. In short, olio nuovo is olive oil in its most intense, raw state . . . the ultimate condiment. Olio nuovo (like Beaujolais nouveau) is meant to be enjoyed now. The annual release of olio nuovo between October and November is much anticipated in Italy and is one of the few occasions that you will find Italians dipping fresh bread directly into oil or drenching grilled bread with oil.


This time of year, a bottle of olio nuovo is a fixture on most Italian tables, often enjoyed simply in a pinzimonio (raw vegetables with a bowl of olio nuovo and sea salt for dipping).


Manicaretti set a new trend in 1993 when they delivered freshly pressed, unfiltered Capezzana Olio Nuovo to customers in San Francisco. Today their olio nuovo selection also includes Titone from Sicily, Olio Verde from Gianfranco Becchina in Sicily, and the Marchesi de’ Frescobaldi’s Laudemio Olio Nuovo from Tuscany. 
Olio nuovo (like Beaujolais nouveau) is meant to be enjoyed now. The annual release of olio nuovo between October and November is much anticipated in Italy and is one of the few occasions that you will find Italians dipping fresh bread directly into oil or drenching grilled bread with oil.

Earlier Event: December 7
Tasting: Seka Hills Olive Oil
Later Event: December 9
Tasting: Olympia Provisions