Every fall season, all across the olive groves of Italy, something special comes to life. It’s a celebration rooted so deeply in tradition that you can’t help but be swept up in its magic, connecting you to the generations of farmers who worked the land in centuries past.

It’s called the Festa dell’Olio, or “the Festival of New Oil,” and it signifies the arrival of Olio Nuovo, which is the very first olive oil pressed from the season's harvest.

And while you likely won’t see entire towns shut down in California like you would in Italy, it’s a special time of year that brings together a crowd. Those in attendance collectively raise their glasses and fill their plates, celebrating the year’s hard-earned harvest and showing appreciation to everyone involved.

Once you experience it for yourself, you’ll understand just why Italians have kept this tradition alive for generation after generation.

For many, the arrival of olio nuovo, Italy's long-celebrated "new oil,” is one of the most exciting moments on the calendar. This is not your typical olive oil. It's what some consider “liquid gold,” captured at its peak and bottled within hours of being pressed.

We wrote extensively about what makes olio nuovo so special, from its incredible earthy artichoke flavors to the polyphenols that give it its peppery kick, so be sure to check it out if you haven’t yet. It will help set the scene and make it clear why it’s the centerpiece of one of Italy’s most loved seasonal celebrations: Festa dell'Olio.

The Festa dell'Olio tradition dates back hundreds of years. All the way back to when Italian families ate according to the seasons and celebrated each harvest as it arrived. For olive farmers and olive oil producers, the story was no different. When the previous year's olive oil stores were running low, often around the time when the first olives of the new season appeared, it wasn't just time to restock the cellars and shelves. It was time to celebrate.

From October to December, villages across Italy would come alive with sagre dell'olio, and the tradition still lives on today. It’s one of the few Italian olive oil festivals where locals gather to taste products from the harvests, toast to a year of hard work, and honor the first pressings of the season.

But these events aren't just meant for olive oil tastings; they're all-out celebrations filled with laughter from a rowdy crowd, featuring local music, tours of ancient olive mills, masterclasses in Italian cooking, and tables covered in local family dishes, all generously drizzled with the precious new oil, Olio Nuevo.

In Umbria, which is known as the "green heart of Italy," the Festa dell'Olio Nuovo can last for weeks, with different towns and villages opening their mills and hosting crowds of visitors, be it families or strangers.

Here at Frantoio Grove, we've brought this beautiful Italian tradition to our regenerative organic farm in California's Santa Cruz Mountains. Our founder, Jeff Martin, planted the first Frantoio olive trees back in 2005, using the same Tuscan variety that some of Italy's most celebrated oils come from.

When Patrick, Jeff’s son, returned to take over the farm, he brought with him more than a dedication to regenerative agriculture. He brought a deep respect for these time-honored traditions found in Italy.

The Frantoio family approach mirrors what takes place in Italian villages during Festa dell'Olio. We wait for the perfect window. The time when our estate-grown Frantoio olives reach their absolute peak. Ripe enough to develop balanced aromatics, yet still green enough to produce oil that's complex and rich enough in polyphenols to give it that peppery bite that many have learned to love.

Within hours of hand-picking, the olives are taken through our mill, creating an olive oil that's intensely aromatic and bursting with notes of fresh grass and wild herbs, just like those you’ll find in the valleys of Santa Cruz.

The result is what we like to call California's answer to Italian Olio Nuovo. An oil that's fresh, vibrant, and one that transforms even the simplest dishes into something extraordinary.

The season of new oil is special, but why does it hold so much weight for those who have been tied to its traditions?

For many, it's a duo of simplicity and seasonality. A once-a-year treat to be enjoyed like Halloween or the 4th of July. And since it’s just a seasonal occurrence, celebrated when the olives are ripest and at their peak for Olio Nuovo, anyone can make nostalgic ties to their favorite memories involving the oil.

Is it the climate? The Fall leaves changing color? How about an annual visit from a family member?

Regardless, Olio Nuovo brings out tradition, both in the Italian sense and for those whose past holds memories of new oil, and sometimes, wine!

There's an old Italian saying: "Olio nuovo e vino vecchio,” which translates literally to “new oil and old wine.” It perfectly captures the idea that while wine might improve with age, olive oil is meant to be enjoyed at its freshest.

Every day that passes means some of those incredible flavors and health benefits fade away, which is why the arrival of olio nuovo is such a cause for celebration.

You don't need to travel to a hillside village in Puglia to experience the wonderful traditions of Olio Nuovo (although we certainly recommend it!). The main thing is that you understand how to use it properly…. and where to get it.

At Frantoio Grove, we're honored to carry on this centuries-old tradition here in California, where we create new oil that honors both Italian history and our commitment to regenerative farming. Because ultimately, the best way to celebrate Olio Nuovo isn't just to taste it, it's to understand, and experience, the journey it took to get from tree to bottle, and to appreciate the tradition that makes each drop so precious.

Want to experience it this year? Contact us today to schedule a farm tour, tasting, or workshop and experience our grove firsthand, or explore our seasonal collection online and bring home a bottle of Olio Nuovo while it lasts.