Olio Nuovo: How to Savor the Season’s Freshest, Most Prized Olive Oil

The first-pressed olive oil of the season is Italy's green gold at its brightest and boldest

Tuscans know that the best ways to enjoy olio nuovo are some of the simplest: doused on a toasted, garlic-rubbed slice of bread, or used to dip crisp winter vegetables. Giulia Scarpaleggia

“Olio nuovo e vino vecchio.” New oil and old wine.

This saying pretty much sums up the Italian philosophy on these two culinary elixirs. If wine, properly stored, as a general rule is better the older it gets, with olive oil, the opposite is true.