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Some pro­duc­ers bot­tle the very first olive oil of the sea­son and release it unfil­tered and unracked. This ​‘new oil’ is called ​‘olio nuovo’ or ​‘olio nov­ello.’ These oils can taste fresh and deli­cious, but they will have a shorter shelf life since the unfil­tered olive par­ti­cles con­tain a lit­tle water which can lead quickly to degra­da­tion.

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