Early harvest new olive oil from the historic Tuscan estate of the Corsini family in Tuscany.

Organic Olio Nuovo Extra Vergine is the exciting first crush from the Tuscan estate of the Nobile Corsini family where they grow strictly organic olives. It is in limited quantity and when it’s gone, it’s gone. The flavor profile of this highly acclaimed new oil is complex with a vibrant green color, silky texture and great pepperiness. It has a wonderfully strong grip that only new oil can offer.

A.G. Ferrari is honored to be able to air freight some of the finest of this oil to California. It is from the historic Tuscan estate of the Corsini family, which has also given Italy a saint (Andrew Corsini), a pope (Clement XII), and the Trevi Fountain. It has just been harvested, and cold-pressed at the "frantoio" right on the Corsini property. Under the watchful eye of young Duccio Corsini, it has been transferred unfiltered to beautiful large terracotta amphorae, and allowed to settle.

Several of Corsini's neighbors and "contadini" (sharecroppers) also use the frantoio. They may be paid in cash (generously) or oil for their labor during the harvest. They always take the oil. For the first two months after the harvest, the oil is bright and assertive. Then it begins to mellow and smooth out, retaining its fruitiness and unctiousness for up to two years. In it's early stages, it is enjoyed just for itself. The time-honored Florentine tradition is to grill or toast a thick slice of bread at an open fire, then drizzle (or soak) it with the new oil. This is called "fettunta", or anointed bread. With a swipe of fresh-cut garlic and salt, it becomes "bruschetta". Whatever you do with it, it will transport you to autumn in Tuscany and a foretaste of Dante's Paradiso.

Harvest date: Fall, 2009.