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Olio Nuovo -- The New Oil - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Olio Nuovo -- The New Oil

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  • Olio Nuovo -- The New Oil

    Here is a translation of an email we just received from our olive oil producer in Florence. Great stuff.

    The first of the new oil has a flavor very accentuated and quite aggressive, with a beautiful green color, resulting from the early harvest of olives that are not yet too mature. In 15-20 days, when the olives become more mature and the color becomes more black, the oil will be less aggressive with a more gentle flavor and a color that will become an intense green. The olive, like any fruit will be bitter when it is younger and more acidic, and more sweet (gentle) when they are more mature. In Toscana we say Young Oil and Old Wine.


    We are working on a plan for air shipping the Olio Nuovo to California, so stay tuned for more details on that.

    Il primo nuovo olio ha un gusto molto accentuato abbastanza aggressivo e di un colore verde molto bello, derivato da olive raccolte non molto mature. Tra 15 o20 giorni quando le olive sarranno mature e diventano di colore nero si ha un olio meno aggressivo con un sapore molto gradevole e cambia anche il colore diventando un verde intenso.Sai le olive sono come tutti i frutti se vengono mangiati acerbi sono aspri se sono maturi sono dolci.Da noi in TOSCANA un proverbio dice. OLIO NUOVO VINO VECCHIO.
    Last edited by james; 10-30-2007, 01:06 PM.
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