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December 2, 2018 @ 10:00 am - December 16, 2018 @ 4:00 pm
Three Sundays in December 2018 (Dec. 2, 9, 16) from 10 AM to 4 PM
Enjoy the Bondolio pizza oven which will be fired up the day before to be ready to toss out pizzas faster than you can say mozzarella; fresh nuovo olio will be drizzling on just about everything; new balsamic treats will be available for tasting; amazing small farm maple syrup from Vermont, and of course the mill will be open for touring – promising a fun time at the farm for one and all.
What is new oil? It’s commonly known as nouvelle or, in Italy, ‘nuovo olio’. This will be fourth New Oil event and it’s all about enjoying an Italian tradition. Between mid September through the beginning of December, in many regions of Southern Italy and Sicily, farms start harvesting their olives which are then taken immediately to local mills to squeeze the olive to give up its fruit juice, oil.
During this time of year the olives are still mostly green and at the beginning stages of changing color, a sign of fruit ripening. It is at this green stage that the olive contains oil of the least degree of acidity. And for Karen, this is when the olive oil contains the optimal flavor for her palate.
We will be making flat bread in our pizza oven onto which our new oil will be drizzled. This is classic Italian life in the Fall – tasting the new oil fresh from your local olive farm!
We know you will enjoy the slightly spicy taste, the grassy flavors, and the wonderful aromas. The same experience really does fill the air in rural villages throughout southern Italy.
Stop by Bondolio for an experience you normally have to travel thru 8 time zones to enjoy.
If you are flying in, use KEDU and we will shuttle you to the farm. PM firstname.lastname@example.org and give us your flight plan.