Olio Nuovo 2011: A Celebration of Freshly-pressed Olive Oils

Walk into an Italian roadhouse during the winter months and you’ll likely set your eyes on a tub filled to the brim with fresh and zesty, first-pressed olive oil—olio nuovo. These are not your typical olive oils; they’re packed with flavor and are coveted in the kitchen.

Cooking Class

On Sunday, December 11, from 12:30p.m to 3:00p.m., Whims will partner up with olio nuovo expert Jeffrey Bergman of Bergman Culinary Concepts to teach a small group of curious Italian food lovers about the nuances of these lively olive oils. The class is $85/person and includes: history of olio nuovo (learn why they are so distinct), a guided tasting (do you know about the ‘cough factor?’), and a demonstration from Chef Whims that highlights four dishes guests can make at home, complete with recipes and instructions to take home. Italian wine pairings and olio nuovo fare will be served as the dishes are prepared.

The Olio Nuovo Cooking Class menu includes: Beef carpaccio with fried capers, celery leaves, shaved parmigiano and Frescolbaldi fresh pressed Olio Nuovo; Ribollita—a fried winter minestrone with Capezzana Olio Nuovo; Grilled Calamari & chickpeas, fennel, lemon and Tremiti olives with Olio Verde Novello; Olive oil torta with poached apricots and citrus zests, finished with Rustichella d’Abruzzo Olio Novello.

Olio Nuovo Dinner

On Monday, December 12 at 6p.m., Nostrana will celebrate the arrival of these first pressed olive oils to the menu by hosting their first-ever Olio Nuovo Wine Dinner. They will prepare the Olio Nuovo Cooking Class menu (above), and Jeffrey Bergman will act as guest ‘olio nuovo sommelier’ for the evening. Dinner is $85/person, and includes wine pairings. Gratuity is not included. Please call 503-234-2427 to make a reservation for the cooking class and/or the wine dinner.

Olio Nuovo Flight

As is the tradition throughout Italy, Nostrana is showcasing these incredible olive oils in savory flights and in a variety of sweets on the menu beginning Monday, December 12 until it runs out. Savory dishes last year included: pink shrimp and white polenta with Frantoio Becchina Olio Verde; Purée trio: carrot, potato, lentil with Tenuta di Capezzana; Zuppa di frantoiana (Olive Harvest Soup with Winter Beans and Greens) with whole-wheat bruschetta and Frescobaldi Laudemio. Nostrana’s Olio Nuovo dishes will be available during dinner service. Prices vary.

Bottles of the fresh olive oil are a rare and thoughtful gift for food loving friends and an excellent dinner party accessory. First press Italian olive oils will be available at the restaurant beginning December 12. Prices range from $30 - $60.