Tenuta di Capezzana Olio Nuovo Novello 2019 Harvest

Your Price $45.95
6 $41.36
  • Bottle Size:500 ml.
  • Certification:Organic
  • Harvest: 2019
  • Region:Tuscany
  • Tasting Notes: Complex, buttery, aromatic
  • Rating: 97
  • PronunciationTen-NU-ta dee cap-ez-ZAHN-na
  • UPC7-93232-40424-0


Los Angeles 2018 Silver Medal

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As seen in the New York Times, October 24, 2017: How Climate Change is Playing Havoc with Olive Oil (and Farmers)

This year's selection is certified Organic. Pressed during mid to late October 2019.

Capezzana produces this oil from olives grown on the hills above the vineyards near Carmignano, outside of Prato. The estate has produced olive oil since 804 A.D. The olives are harvested and crushed in a traditional stone mill. Now instead of the old style press, the estate uses a centrifugal process for extracting the oil in the cold-pressed tradition. The centrifugal process results in an oil that rarely exceeds 0.2% oleic acid, and enhances the flavor and transparency. Unfiltered.

Tasting Notes: This renowned estate celebrates another exquisite harvest from their Tuscan orchard. Made with four olive varietals—Frantoio, Leccino, Moraiolo, and Pendolino—the soft and buttery opening develops with medium fruity aspects. Distinct notes include green almond, tart green apple, ripe black olives, and chicory. You may even not warm cinnamon in the finish.

A note from the producer: “The flavors on the palate are fresh and clean, with a hint of artichoke and a mild peppery finish. This year’s oil is extremely versatile; it will add freshness to any dish without overpowering it. It is particularly suited for pouring on raw vegetables and fresh salads.” —Beatrice Contini Bonacossi, Tenuta di Capezzana.

Suggestions for Use: Serve as a dressing for pinzimonio (Italian crudités) such as grilled fennel and zucchini; drizzle over greens such as kale, pasta with greens, or a green salad.

Meant to be savored, not saved, use Capezzana on Fettunta--toasted bread rubbed with garlic, drizzled with olive oil and topped with a sprinkle of sea salt. Or pour liberally over farro salad with arugula and Pecorino cheese.

A personal favorite of Mario Batali, noted on page 499 of Molto Italiano.

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