• Pamela Marasco

Tis the Season of Fresh Olives

Updated: Jun 21


"at this time of the year all the fruits of the earth were gathered in; the corn, and wine, and oil, and all other fruits, on account of which there was great rejoicing, as there ought to be" Exodus 23:16

Tuscans celebrate the newly harvested olives with deep satisfaction and anticipation of the outcome of the crush. Due to the exclusive nature of nuovo oil, it is rarely enjoyed outside of Italy and we couldn't be happier about its arrival  at CosituttiMarketPlace. Sourced from our friends at Tenuta di Capezzana near Carmignano, northwest of Florence, the olive groves and vineyards of Capezzana been producing olive oil since the year 804. The vineyards and orchards of Tenuta di Capezzana are legendary with a history of families including the Medici. The olives that are used to make this oil were picked in October and bottled within 12-24 hours of production. Production methods are both traditional (olives are harvested by hand) and modern to best preserve the optimal scents, aromas and flavors of this exceptional oil.

I've seen the new harvest of olives picked, pressed and bottled at Capezzana. Believe me there is nothing like tasting "new oil".  Like a fine wine it has a character all its own and each year brings new meaning to the Italian style of living and their attitude toward food.


Italians value olive oil and the culinary and cultural traditions that bring it to the table. They are unyielding in their desire to choose and use the best quality. Capezzana's incredible oil rarely exceeds 0.2% oleic acid which gives the oil great longevity, quality profile and nutritional benefits. How do Italians use their "liquid gold"? They use it every day in everything with the feeling that like Life it is meant to be "savored not saved".


Did you know? Only 40% of Italian extra virgin olive oil is exported.

The Food and Drug Administration (FDA) has stated that U.S. consumption of 23 g of olive oil each day (about two tablespoons) helps in the prevention of cardiovascular diseases and research studies have shown that as little as  1-2 tablespoons of olive oil per day can lower our risk of certain cancer types, including cancers of the breast, respiratory tract, upper digestive tract and to a lesser extent, lower digestive tract (colorectal cancers).

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