The Oil Press! The monthly newsletter of Fondo Gionino
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Dear Friends,
We’re excited to share some wonderful news—the harvest is complete, and our Novello olive oil for this season is on its way to your table!
This year, we offer you three distinct flavors:
Geracese, Nocellara Messinese, and Selvatica.
Take a moment to click here and discover more, including a special message from Anthony Mavrogiannis, who leads our team in Italy.
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Novello – Fresh Olive Oil from the New Harvest
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The word “Novello” means “new” or “fresh”, and this oil is distinguished by its particularly bright, fruity flavor and high content of beneficial nutrients.
The oil is considered Novello during the period from mid-October to late November, when the first olives of the season are harvested.
Thanks to early cold pressing, it retains all its antioxidants, vitamins, and monounsaturated fatty acids, which support heart health, boost immunity, and deliver a true sense of freshness.
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Every drop of Fondo Gionino Olive Oil captures the essence of these early harvests:
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Try the entire Fondo Gionino Olive Oil collection and discover the unique character of each variety!
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Pre-Order now! Expected ship date: November 30
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Geracese 500 ml/16.9 fl.oz. A smooth, vibrant oil. Ideal for drizzling on salads and vegetables or pairing with gourmet bread.
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Geracese 250 ml/8.5 fl.oz. A smooth, vibrant oil. Ideal for drizzling on salads and vegetables or pairing with gourmet bread.
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Geracese & Nocellara Messinese 500 ml/16.9 fl.oz. Enhancing both traditional and contemporary dishes.
Perfect for Dressings, Sautéing, and Frying!
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Geracese & Nocellara Messinese 250 ml/8.5 fl.oz. Enhancing both traditional and contemporary dishes.
Perfect for Dressings, Sautéing, and Frying!
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Selvatica 250 ml/8.5 fl.oz. A wild, earthy Extra Virgin Olive Oil, perfect for those who savor authentic, unrefined flavors.
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We’re also proud to bring you traditional Mediterranean treasures like authentic Italian Pasta, Balsamic Vinegar from Modena, and olive oil based handmade soaps .
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How to Enjoy Novello Olive Oil
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Novello olive oil is a special, fresh oil from the new harvest, and the best way to enjoy it is to preserve its natural flavor, aroma, and health benefits.
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1. Use it fresh
Drizzle it over salads, grilled vegetables, fish, or meat after cooking. This way, you’ll experience its rich, fruity taste and the aroma of freshly pressed olives.
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2. With fresh bread
Pour a little Novello olive oil into a small dish and dip fresh bread or ciabatta—a classic Italian way to savor its flavor.
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3. For pasta and risotto
Add it at the end of cooking, just before serving. It enhances the dish and adds a subtle, peppery note.
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4. With cheese and antipasti
Novello pairs beautifully with both soft and aged cheeses, olives, and sun-dried tomatoes—perfect for tasting and sharing.
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Avoid using Novello for frying—high heat can destroy its delicate aroma and nutrients. This oil is meant to be enjoyed fresh and pure!
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Arugula, Pear, and Sesame Salad with Fondo Gionino Novello Olive Oil
50 g fresh arugula
1 ripe pear
50 g soft cheese (mozzarella or goat cheese)
1–2 tsp sesame seeds
2 tbsp Fondo Gionino Novello olive oil
1 tsp Villa San Donnino balsamic vinegar
Salt and freshly ground black pepper, to taste
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Sacro Bosco (Park of the Monsters)
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Located in Bomarzo, Lazio, Italy, about 80 km northeast of Rome, Sacro Bosco is the oldest "modern sculpture park".
Created from the mid-16th century by Pier Francesco Orsini, called Vicino, the park features rocks carved on-site into dreamlike creatures—sometimes threatening, sometimes alluring. Unlike Italian Renaissance gardens, its sculptures ignore perspective and proportion, forming a unique labyrinth of silence, allusion, and illusion.
The park’s colossal, bizarre elements contrast sharply with nature, blending art, magic, and literature. Bomarzo remains a mysterious place that sparks imagination and storytelling for every visitor.
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The Park is open every day of the year with continuous hours.
From Monday to Sunday.
During the months of November, December, January, February:
09:00 AM – 5:00 PM
From March (with daylight saving time) to September:
09:00 AM – 7:00 PM
October:
09:00 AM – 6:00 PM (with daylight saving time) 08:00 AM – 5:00 PM (with standard time)
Last admission is one hour before closing.
Closed on December 25th.
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Warmly,
The Fondo Gionino Team
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