There are flavors that can’t be fully described. You have to taste them. Our New Harvest Extra Virgin Olive Oil is one of them.

There’s a time of year we look forward to with particular excitement

For those who produce extra virgin olive oil, fall is not a season like any other.

This is the moment when a whole year’s work in the olive groves finally comes to fruition. The olives are harvested, brought to the mill, and, after just a few hours, transformed into that fragrant green liquid that every producer eagerly awaits.

It’s time for the new olive oil.

For our family, which has been growing olive trees and producing olive oil since 1906, this feeling is renewed with every harvest.

We may know our olive groves, the olive varieties, and how our mills work inside and out. And yet, when we taste the first oil of the new season, there’s always something special about it.

Because every harvest tells the story of a different vintage. And that first taste is the moment when we truly discover what nature has given us.

From the tree to the mill: the journey of our olives

It all begins in the olive groves.

The olives are still green; some are just beginning to change color. This is an important stage, because the timing of the harvest has a profound effect on the characteristics of the oil we’ll produce.

Olives harvested early can produce oils that are particularly rich in aroma, with fresh, vegetal notes and distinct bitter and spicy flavors.

After harvesting, the olives are taken to the mill to be processed quickly.

Through pressing, kneading, and cold extraction, we produce our extra virgin olive oil.

A process we’ve known for generations and that we now carry out using modern technologies, while ensuring the quality of the raw materials.

Novello Olive Oil, with all the freshness and character of the new harvest.

But what exactly is “Olio Novello”?

“Olio Novello” is an extra virgin olive oil made from olives harvested during the new olive-harvesting season and sold shortly after production.

It is not a product category distinct from extra virgin olive oil, but rather a way to identify freshly produced oil, when it particularly vividly expresses the characteristics of the new harvest.

The aroma may be reminiscent of fresh olives, freshly cut grass, and—depending on the varieties used—artichokes, tomato leaves, or other plant-based notes.

On the palate, you can detect a pleasant bitter note and that characteristic tingling sensation in the throat.

Not all new-crop olive oils have the same character: olive variety, region, ripeness, and processing all contribute to creating different flavor profiles.

Novello isn’t necessarily the strongest olive oil. It is, above all, the youngest and most immediate expression of the new harvest.

Our Novello is unrefined and unfiltered. And you can tell!

There’s another unique feature that makes our Olio Novello so special.

It is not filtered.

Unlike our usual extra virgin olive oils, which are filtered to remove residual particles and moisture, the Novello retains that characteristic natural haze found in oil that has just been extracted at the mill.

Its appearance is less clear—sometimes almost cloudy—and its texture can be fuller-bodied and more enveloping.

This oil is presented in its purest form, showcasing all the character of the new harvest.

It’s like bringing home a little taste of the olive mill.

Cloudiness is not, in and of itself, an indication of superior quality. A filtered extra virgin olive oil can be just as excellent.

Unfiltered olive oil may contain tiny olive particles and small amounts of residual water, which tend to settle at the bottom of the bottle over time. For this reason, it requires special care when stored, and it is best enjoyed while it is still young.

And that’s exactly how we like to serve our Novello: fresh, just made, and ready to be savored in all its vibrancy.

If you’ve ever been to an olive oil mill, you know what we’re talking about…

At our store in Lugano, when we introduce the Novello to customers, we like to describe it this way:

“If you’ve ever been to an olive mill during production, you’ll recognize that distinctive taste of freshly pressed oil.

If, on the other hand, you’ve never been to an olive mill, then get ready to discover a whole new flavor.”

And then comes our favorite part: the tasting.

Some are surprised by the aroma. Others by the intense flavor. Still others by that sensation of freshness they had never before associated with extra virgin olive oil.

Oil isn’t just a condiment. It’s a food with its own identity, a region, a history, and characteristics that deserve to be discovered.

And often, all it takes is a small taste to begin discovering them.

Novello and polyphenols: what’s behind that unique flavor?

One of the most interesting characteristics of many extra virgin olive oils made from early-harvested olives is the presence of phenolic compounds, commonly known as polyphenols.

These substances occur naturally in olives and contribute to the oil’s sensory characteristics and oxidative stability.

In particular, certain phenolic compounds are associated with bitter and spicy tastes.

That’s why, when we taste an oil that has a slight tingling sensation in the throat, we shouldn’t automatically assume it’s a flaw.

The polyphenols in olive oil are also the subject of numerous scientific studies due to their role in nutrition.

In Europe, a specific health claim is recognized: the polyphenols in olive oil help protect blood lipids from oxidative stress. This claim may be used for a specific oil only if it meets precise requirements regarding content and conditions of use.

That’s why we prefer not to make any miraculous promises.

Instead, we like to explain that a good extra virgin olive oil is a valuable part of a balanced diet, and that its flavor can tell us a lot about the olives from which it is made.

Quality isn’t measured solely by intensity: an oil that is more bitter or spicy isn’t automatically better than a mild one.

The first batch? Sold out in just a few days!

This year, our Novello arrived in Lugano in a particularly charming package: a small glass flask wrapped in straw, reminiscent of the traditional packaging of days gone by.

A tribute to the history of olive oil and our family tradition.

The first batch sold out in just a few days.

And what pleased us most wasn’t just how quickly the items sold. It was the people who came back to ask us when the next one would arrive.

Today, at our store in Lugano, we even have a waiting list of customers to call as soon as the new bottles arrive.

This is a huge source of satisfaction for us as producers. Especially since our Olio Novello had already won over so many customers last year.

The new, larger batch will arrive on Tuesday, October 27, in the distinctive clear glass amphora, which allows you to admire the vibrant color and natural haze of our unfiltered Novello.

A characteristic that immediately reveals its origin, although we should always remember that color alone is not an indicator of the quality of extra virgin olive oil.

How to Best Enjoy New Olive Oil

If you really want to discover the character of Novello, our advice is very simple.

Start with a slice of good bread—even better if it’s lightly toasted.

Pour a generous drizzle of Olio Novello over it and taste it. Without adding anything else.

Let the aroma, the taste, and the sensations in your mouth tell you all about the new harvest.

Then have fun trying it on a legume soup, grilled vegetables, bruschetta, or a simple pasta dish.

Novello is particularly enjoyable when served uncooked, as this allows you to fully appreciate its aromas.

Since this is an unfiltered oil, we recommend storing it with special care, away from light and heat, and consuming it preferably within the first few months to best appreciate its qualities.

Novello is meant to be enjoyed, not just admired.

From our fields to your table. Really.

When we decided to bring Agricola Chiera to Switzerland, we had a specific goal in mind.

We didn’t just want to sell Italian olive oil.

We wanted to shed light on the work that goes into making a bottle of authentic extra virgin olive oil, share the story of our land, and let people discover flavors and aromas they had often never experienced before.

Novello Olive Oil perfectly embodies this idea.

Because it’s grown in our olive groves, processed in our mills, and delivered directly to our store in Lugano.

No middlemen.

I am delighted to be able to personally describe every step of the process, from harvesting the olives to the first taste.

And when a customer tastes the Novello and looks at us in surprise, we know we’ve achieved our goal.

We brought a small piece of the olive press to his table.

Come discover the new harvest

If you’re in Ticino, we look forward to seeing you at our store in Lugano to learn about and taste our 2026 Novello Extra Virgin Olive Oil.

And for those living in the rest of Switzerland, we invite you to visit our website , www.agricolachiera.ch, to discover our oils and check the latest availability. Photos of the “Anfore dell’Olio Novello” and the option to purchase it online will be available starting October 28.

Because some flavors can be described with a thousand words.

But just one bite is enough to make them unforgettable.

Agricola Chiera — The Family of Flavor.
Producers since 1906. From our fields to your table.