{"id":18869,"date":"2019-12-06T17:39:16","date_gmt":"2019-12-07T01:39:16","guid":{"rendered":"https:\/\/www.pickydiners.com\/www\/?p=18869"},"modified":"2019-12-06T17:39:39","modified_gmt":"2019-12-07T01:39:39","slug":"a-taste-of-the-exquisite-novello-oil-at-autostrada","status":"publish","type":"post","link":"https:\/\/www.pickydiners.com\/www\/a-taste-of-the-exquisite-novello-oil-at-autostrada\/","title":{"rendered":"A taste of the exquisite Novello Oil at Autostrada"},"content":{"rendered":"

Italian cuisine has become immensely popular in Vancouver in the last few years.\u00a0When people talked about trendy Italian places, they are likely to bring up Savio Volpe<\/strong><\/a>, the winner of the “Best Italian” at the Vancouver Restaurant Award<\/a>s, and Autostrada<\/strong>, with the popular counter for pasta even among the top chefs in the city.\u00a0 Besides the chef’s culinary talent, there is also one thing that these restaurants share in common, the quality ingredients. And today I was invited to Autostrada to discover an amazing product imported from Italy used in both restaurants, and how it could possibly become a new food trend in Vancouver.<\/p>\n

The star of the day is Novello Oil<\/strong> by\u00a0Rustichella d\u2019Abruzzo<\/a>. It is not just your typical EVOO, and it is actually pressed from hand-picked early-harvested olives that are incredibly fresh.<\/p>\n

\"Novello<\/a>
Novello Oil<\/figcaption><\/figure>\n

“Novello Oil exhibits extraordinary flavours because the olives that make them are picked early and best capture the complexities of the olive fruit,\u201d said Rick D’Aruzio<\/strong><\/em>, sales manager of La Grotta Del Formaggio<\/a> and one of the most enthusiastic foodies I have encountered. According to Rick, Novello oils are so precious for such limited quantities and the flavours, but they also have such a short shelf life as they are susceptible to oxidation, making them even more exquisite.<\/p>\n

\"Novello<\/a>
Novello Oil<\/figcaption><\/figure>\n

Yes, the flavours are bang-on!\u00a0 I just simply dipped Austrada’s house-made\u00a0Focaccia<\/strong> in the olive oil and it was simply delicious.\u00a0 The young olives give the oil a fresh, but peppery and subtly spicy flavour. The oil is bold enough and it could replace freshly cracked black pepper at any table!<\/p>\n

\"Novello<\/a>
Novello Oil<\/figcaption><\/figure>\n
\"House<\/a>
House Focaccia<\/figcaption><\/figure>\n
\"Salumi\"<\/a>
Salumi<\/figcaption><\/figure>\n

 <\/p>\n

Chef\u00a0Lucais Syme brought us a full treat of incredible dishes, which shined brightly with the touches of Novello Oil:<\/p>\n