CASCINA“Novello” indicates the oil just produced in the new olive oil campaign: a very expressive seasonal tasting, not a legal category distinct from extra virgin.
When it was born the new oil
The window follows the harvest. At Cascina Bruno the cultivars enter the mill at different times: the Leccino opens the comparison at the beginning of October, while the Coratina arrives approximately in the first days of November.
The freshly extracted oil can show very lively vegetal aromas, clear bitter and spicy. Intensity and dates change with climate, maturation and progress of the vintage.
New does not necessarily mean cloudy
New oil is often associated with a cloudy appearance, but cloudiness and freshness are not synonymous. We filter immediately to remove water and residual particles and promote more stable conservation.
Quality must be evaluated through category, sensorial cleanliness, origin and production care, not looking for sediments on the bottom.
How to bring it to the table
Hot bread, legumes, soups, potatoes, grilled vegetables and grilled meats make the new harvest evident. Start with a little raw oil and increase only if the dish maintains balance.
For an instructive test, compare the new oil of two cultivars on the same bread: the Leccino tends to be gentler, the Coratina more vigorous.
Protect it after opening
Even a very young oil fears light, heat and oxygen. Close immediately, keep it away from the stove and choose formats proportionate to consumption.
Don't wait for a special occasion to open it: the value of new oil lies precisely in the possibility of following its evolution while it is still fresh.
Frequently asked questions
Is new oil always extra virgin?
The term new does not replace the category: you need to check that the label indicates "extra virgin olive oil".
Does it have to be cloudy?
No. It can be filtered; cloudiness is not a proof of quality.
When is it found?
Generally during and immediately after the autumn harvest, with different dates depending on the territory and cultivar.
How long does the “novello” character last?
The most impetuous aromas evolve progressively; storage and packaging have a great impact.
Sources and method: this guide combines the production experience documented on the Cascina Bruno website with Delegated Regulation (EU) 2022/2104 on oil labelling and European Commission: categories and characteristics of olive oil. Text published on 8 January 2026; last revised August 25, 2026.