One mill. One harvest. Pressed in month and on your pass within weeks — not after a year in a warehouse.
The oil
Most olive oil reaching American kitchens was pressed a year or more ago, blended from several countries, and has been sitting in steel ever since. It is not bad. It is just tired — the pepper at the back of the throat is the first thing to go.
Novello is the opposite proposition. A single mill in region, run by mill name, pressing cultivar olives within hours of picking. Harvest 2026. Free acidity 0.0%, with the lab report in the box.
You will taste the difference on bread before you taste it on a plate. That is the whole pitch, and it is why we send a sample instead of a brochure.
For restaurants
We ship a tasting bottle to your restaurant. No charge, no commitment, no sales visit. Taste it next to what you are using now — that comparison is the only argument we have.
5-litre tins for the line, 3-litre for smaller kitchens, 500 ml bottles for the table. You tell us how much you go through; we set the standing order and adjust as the season changes.
Stock sits in a warehouse on this side of the Atlantic, so a reorder is days away, not months. Founding restaurants keep their opening price for the first year.
Sample
Tell us where to send it. We cover the shipping, and we call once you have had a chance to taste it — not before.