Novello olive oil is celebrated as the first oil of the season, coming straight from the tank before settling and filtration take place. It contains a high amount of fine fruit pulp giving it a green opaque hue and limited lifespan.
The Novello Frantoio is made from olives grown and processed on the Gwydir River in Moree north western NSW by Jenni and Peter Birch. This region has a history of olive growing dating back to the 1800's when the Department of Agriculture trialled cultivation using the mineral rich artisan bore water. Then in the 1950's a Greek family began growing and processing olives and selling the oil in their main street cafe. In 1993 Jenni and Peter started the third wave and now care for 250 hectares of olive trees, including Frantoio, Leccino, Coratina, Kalamata and Jumbo Kalamata.
The olive harvest starts in April and goes for six weeks; in this time the olives are processed 24 hours a day using a cold press centrifugal system. Due to the warm Mediterranean like climate, the olives are typically milder and sweeter than the cool climate southern oils at this time of year.
Tasting Notes:
Fresh green almond, mildly herbaceous with a full palate that has lingering green apple tones.
