Antichi Uliveti Olio Nuovo is more precious than ever: there are VERY few bottles available, but with this year’s Olio Nuovo, Fratelli Pinna really made a miracle!
Antichi Uliveti 2024/25 was made only with the majestic trees in the Pinna’s ancient groves, located around their olive mill. Gavino and Leonardo Pinna made sure their prized treasure of olives went from the field to the mill in less than 2 hours, to make the most of the small quantity of healthy olives they were able to pick.
The 2024/25 harvest was especially tough for Fratelli Pinna: their corner of NW Sardegna just couldn’t catch a break. There was sun when they needed rain, rain when they needed sun, it was hot when it should’ve been cold… This is exactly what we call heroic agriculture.
Antonella and Leonardo led us through a tasting as soon as our shipment arrived. Antichi Uliveti 2024/25 embodies the rustic, pristine, lively (and heroic!) soul of Sardegna:
AROMA: Almondy, fresh, grassy
FLAVOR: Very balanced spiciness, with rich notes of artichoke and a pleasant bitterness reminiscent of bottarga
MOUTHFEEL: Delicate yet persistent on the palate, it leaves your mouth feeling clean with zero greasiness
HOW TO USE
To drizzle: Leonardo loves to shower this oil on warm soups and purées, the warmth really opens up the flavors, and the grassy-artichokey scent wafts up to your nostrils.
To fry: Obviously, the Pinnas love this EVOO for frying. YES, frying in extra virgin olive oil is healthy, delicious, and highly recommended by experts all over the world.
PASTA CON LA BOTTARGA
Sardinian extra virgin olive oil belongs with Sardinian mullet bottarga. It just does. Complex, creamy, and not the least bit fishy, pasta con la bottarga is our go-to recipe when we want max flavor with minimal effort. Combine the ingredients for the sauce before mixing in the hot pasta and make sure to serve with a jar of Maida spicy peperoncini for people to add to their plates.
Recipe HERE