Sundays 2, 9 and 16 of December 2018

10 AM to 4 PM  –

Come out to the Bondolio farm to enjoy our new Extra Virgin Olive Oil on the first three Sundays of December 2, 9, 16

The Bondolio pizza oven will be fired up on Saturday so it’s ready to toss out pizzas faster than you can say mozzarella di bufala

Fresh nuovo olio, milled in the first week of November, will be drizzling onto pieces of bread for your tasting enjoyment

What else can you experience at Bondolio?? Here’s a couple examples:

New balsamic treats from one of Karen’s favorite families in Emilia Romagna will be available for tasting

Maple syrup from an amazing family farm in Vermont

And of course the mill will be open for touring – promising a fun time at the farm for one and all.

Aside from pizza, we will be making a simple 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 oils fresh from your local olive grower.

So what’s all the fuss around new olive oil? Fresh new olive oil is commonly known as nouvelle or, in Italy, ‘nuovo olio’. New oil is not filtered and has yet to settle down. The fruity, buttery, pungency are all at a maximum sensory value in olio nuovo. In fact, it was a fortuitous taste by Karen of olio nuovo 18 years ago outside of Naples Italy that started the concept of Bondolio. Now our dream is to share that experience with you.

This will be Bondolio’s fourth New Oil event and it’s all about enjoying an Italian tradition. Between mid September through the beginning of December, throughout regions of Southern Italy and Sicily, family farms are busy harvesting their olives which they then take immediately to local mills to squeeze the olive enough to give up its fruit juice, oil.

During this harvest time in both Southern Italy and at Bondolio. the olives are still mostly green, just at the very beginning stages of changing color from a bright green to a softer shade of green. It is at this green stage that the oil of the olive has the taste profile that Karen favors most. For Karen, this is the exact moment when the Sicilian as well as the Bondolio olive oil contains the optimal flavor for her palate.

We have watched many visitors enjoy the slightly spicy taste, the grassy flavors, and the wonderful aromas of Bondolio olio nuovo.

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 kbond@cedaron.com and give us your flight plan.