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In this section, you can find some of our reports or interesting reads about olive oils.

We will add more as we go, so be sure to check in often.

 

PRESS

Largest Olive Oil Competition in the World - 2023

Largest Olive Oil Competition in the World

Best Olive Oils in the World

Bon Appetit Magazine

LA TIMES

Variety Magazine

Prima Foodie Guide

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Every year we receive a harvest from our 125-year-old Mission Olive trees.

The olives are first cold pressed in a vacuum, unrefined, and extracted without the use of chemicals to create some of the highest quality Extra Virgin Olive Oil (EVOO) in the world. 

As you may know, olives are fruits, not vegetables, so our olive oils are freshly crushed keeping all of its beneficial flavors and nutrients.

 

 WHICH NUVO OLIVE OIL IS RIGHT FOR YOU?

NUVO OLIVE OIL INTENSITY DESCRIPTION USAGE
EVERYDAY COOKING OIL MEDIUM  All Purpose, Everyday Olive Oil. Higher Acidity gives it a higher smoke point, but still delicate enough for salads and finishing. Baking, Sautéing, up to 400F Heat Cooking, Frying
EARLY HARVEST  ROBUST Our most intense oil. Very strong olive taste, grassy with hints of tomato leaf. Pungent, peppery and a light bitter finish. High Polyphenols.

Baking, Sautéing, Low Heat Cooking
ESTATE BLEND BALANCED/MEDIUM Our most balanced Extra Virgin Olive Oil. Buttery with a more pronounced herbaceous flavor. Pungent, peppery and slightly bitter. Medium Polyphenols.

Finishing Baking, Sauteeing, Low Heat Cooking
EXPERT BLEND DELICATE Our most fruity and buttery olive oil.  Hints of grassiness with slight pungent and pepper. Low to Medium Polyphenols.

Finishing Baking, Sauteeing, Low Heat Cooking

 

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What is the difference between "infused" and "fused" olive oils? 

FUSED or co-milled olive oil is made by crushing ripe olives simultaneously with whole, fresh fruits, herbs or vegetables at the time of crush.

We at Nuvo go out of our way to hand-select fruits and vegetables—such as oranges, lemons, and Serrano peppers—from local California farms.

We mill them at the same time with our freshly harvested olives instead of infusing the oils with essential flavors after milling. This process allows for the essential oils from the citrus peel to mingle with the oil from the olives. 

INFUSING is the process of adding flavor to olive oil after it has been made.
Call us old-school, but we strongly believe in the fused method as it makes for a much richer flavored and smoother oil than infusing flavored essence after the fact.

We are sure you will agree with us that this is a better-tasting way of making Fused Olive Oils!

 

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