American Olive Farmer Olio Novello

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Olio Novello Review

A true taste of fresh olives, peppery and bright, packed with notes of fresh artichoke, grass and green almond. Vibrant and versatile is this first oil of the 2022 season.

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Oil type : Extra Virgin Olive Oil

Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.

Cultivars : Arbosana, Ascolano

There are hundreds of olive tree varieties, each with its own distinct taste and aromas.

Intensity : Robust

Intensity correlates to the amount of bitterness and/or pungency experienced when consuming an extra virgin olive oil. An olive oil with little bitterness that creates little to no sensation in the back of the throat is considered mild. A very bitter olive oil that causes a slight burning or spicy sensation in the mouth and throat is robust. We rate intensity between 5 values: Mild, Medium, Medium Robust, Robust and Extreme.

Acidity : 0.18%

Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.

Harvest Date : November 2023

As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.


When I first took a whiff of American Olive Farmer Olio Novello my senses were filled. Fresh artichokes, nutty almonds, wheatgrass and fresh aromatic herbs are immediately immersive. This fresh early harvest, unfiltered olive oil is a stunning blend of Arbosana with just enough Ascolano to add structure that is amply peppery and vibrant. Chewy and rich, creamy and viscous, it is present as it is as much as it’s hard to distinguish induvial tasting notes.

The natural sediment that is present in this Novello, a classic trait of these oils, makes the flavour profile a little foggy – filtering, which removes any remaining sediment not only clarifies the oil, it also clarifies the tasting notes making the oil crips and distinctive and extends the shelf life. Novellos are that first, fresh taste of the season, yet the sediment that makes them so delicious, also compromises the shelf life, reducing it to upwards of 6 months from harvest. Novello oil is incredibly special, but please please don’t save it for a special occasion. Every day is a special occasion when a Novello is on the counter, especially this delightful example from American Olive Farmer.

This specific example I do love served over soft-ripened cheese, triple cream, burrata or even mild goat cheese, as the richness in the cheese and the oil are a perfect pair. Drizzle over hot morning toast, topped with smashed avocado and cherry tomatoes. Pairing California citrus is also a delight, I use this American Olive Farmer Olio Novello in a veggie-forward Blood Orange Couscous Salad, which is an ultimate winter favourite.

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Tasting Notes
Artichoke, Green Almond, Walnut, Wheat Grass, Dandelion, Arugula, Green Peppercorn.
Recommended Uses
Salads, Soups, Vegetables, Meze
Packaging Notes
Packed in a 750ml dark glass bottle, with a black label. Flushed with nitrogen before filling to prevent excessive oxidation during distribution.

Olio Novello Flavor Profiles



Origin Country


Origin State/Province



Arbosana, Ascolano

Harvest Date

October 2022


American Olive Farmer

Olio Novello

American Olive Farmer


From $45.00

Olio Novello Pairs Well With


Drizzle over pipping hot pizza, topped with arugula for an aromatic finish.


Delightful drizzled over fresh greens or whisked into a salad dressing with a squeeze of lemon and whisked tahini. It stands alone or blends perfectly.


Add to a cheese and charcuterie board, or drizzle over triple cream cheese for a perfect pair.

About me, Emily

Olive Oil Sommelier, level 2, an expert in sensory analysis and judge at international olive oil competitions. Educated at the International Culinary Center and the National Organization of Olive Oil Tasters (O.N.A.O.O), I share transparent, authentic, quality education all about olive oil.
Emily Lycopolus Headshot Sitting on a grey couch

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