15 October
Olio Nuovo 2026 Toscano
From the new harvest in the hills of Reggello comes the anticipation of the 2026 Tuscan new olive oil: a season taking shape through the land, care, milling, and memory.
Introduction
New olive oil is one of the most anticipated moments of the olive-growing year. It is the first story of the new harvest, the first expression of freshly milled olives, the moment when the work in the groves meets the expertise of the mill. Frantoio Masaccio's Tuscan New Olive Oil 2026 will be born in Reggello, in the heart of Tuscany, from olives harvested at their ideal ripeness and transformed with care, technology, and deep respect for the raw ingredient.
This page was created to accompany the anticipation of the new harvest. Here, we will share updates on the 2026 olive oil season, news about the arrival of the new olive oil, stories from our land, tasting notes, serving suggestions, and the opportunity to join our priority list. When the oil becomes available, registered members will be among the first to receive a dedicated announcement.
When Will the New Olive Oil 2026 Arrive?
New olive oil arrives with the new olive harvest season, usually between October and November, when the olives are picked and brought to the mill to be transformed into extra virgin olive oil. Yet every year follows its own rhythm: weather conditions, the ripeness of the olives, and the timing of the harvest all influence both the arrival and the unique characteristics of the oil.
For this reason, new olive oil is not just another product to be scheduled on a calendar. It is the result of an entire agricultural season, of careful timing, and of a sequence of actions that must take place at precisely the right moment. Waiting is part of its value: first the land does its work, then the olives ripen, and finally the mill transforms what the harvest has made possible.
New Tuscan Olive Oil from Reggello
Frantoio Masaccio is located in Reggello, near Florence, in a region deeply rooted in the culture of extra virgin olive oil. The olive groves lie on the slopes of the Pratomagno mountains, at around 400 meters above sea level, on soils rich in sandstone and sandy deposits. It is an agricultural landscape where the olive tree is more than a crop: it is a daily presence, a family heritage, and an essential part of the local identity.
Talking about new Tuscan olive oil means talking about origin. Not only about Tuscany as an image, but about a specific place, a way of cultivating, harvesting, and processing. Every drop carries the character of the land it comes from: the light of the hills, the airflow, the composition of the soil, and the hand of those who tend the olive groves throughout the year.
The 2026 new olive oil will therefore also be a story of Reggello: an ancient territory, interpreted with contemporary tools and with a vision focused on quality.
How the new harvest comes about
The olive harvest
The quality of new olive oil begins before pressing. It starts in the olive groves, in the choice of the harvesting time, and in the care with which the olives are selected and brought to the mill. The olives destined for Frantoio Masaccio oils are harvested directly from the tree, with attention to preserving the integrity of the fruit.
This step is crucial: the olive is a living and delicate product, and the time that passes between harvesting and processing can affect the freshness, aromas, and balance of the oil. For this reason, the work is organized according to a precise logic: reducing waiting times, protecting quality, and bringing to the mill olives that are healthy, fresh, and ready to be processed.
Grinding within a few hours
After harvesting, the olives are cold pressed within a few hours, using a technologically advanced system designed to preserve the oil’s characteristics. The two phase processing system, thermal control, and vacuum vertical malaxers allow the transformation to be carried out with precision, limiting oxidative stress and enhancing the olives’ natural profile.
Here, technology does not replace tradition: it serves it. The mill becomes a place where experience and innovation work together, with the aim of preserving the flavour, aromatic purity, and identity of the harvest.
Filtration and storage
After pressing, the oil is filtered and stored in temperature-controlled stainless steel tanks. This stage is also part of quality: the oil must be protected from light, heat, and oxygen so that it can preserve its characteristics over time.
New oil is intense, vibrant, and immediate. But precisely for this reason, it must be handled with care, both at the mill and at home. Proper storage makes it possible to respect the work carried out throughout the year and to bring to the table an oil capable of expressing itself with balance.
What does new olive oil taste like?
New olive oil has a distinctive character. It can present green aromas, herbaceous notes, and sensations of fresh olive, almond, artichoke, or freshly cut grass, depending on the cultivars, the level of ripeness, and the seasonal conditions. On the palate, it may be more intense, with more pronounced bitterness and pungency compared to oil that has already stabilized.
Bitterness and spiciness are not defects: they are natural components of high-quality extra virgin olive oil and reflect the presence of phenolic compounds, the freshness of the product, and its vitality. New oil is recognized precisely for this energy: it enters the dish with confidence, enhances aromas, and leaves a clear, lingering impression.
However, every harvest is different. For this reason, the 2026 new oil should not be seen as a simple repetition of the previous year, but as a new expression of the same land.
How to use new olive oil in cooking
New Tuscan olive oil shows its best qualities when used raw, where it can express its aromas, freshness, and intensity without being covered by cooking. It is ideal on a slice of toasted bread, on bruschetta, over legume soups, grilled vegetables, barbecued meats, traditional Tuscan dishes, and simple preparations in which oil is not a detail, but a central ingredient.
Using it well means respecting its character. A more delicate oil can accompany fish, white meats, and lighter dishes; a more intense oil can enhance legumes, raw meats, vegetables, ribollita, soups, and dishes with stronger flavours. New oil is not just for seasoning: it completes the dish, adds depth, and brings the first sign of the new harvest to the table. For this reason, we recommend tasting it on its own first, on bread or by the spoon, and then pairing it with dishes according to its intensity.
New oil, extra virgin olive oil, and new harvest oil: what’s the difference?
The expression “new olive oil” refers to extra virgin olive oil that has just been produced from the latest harvest. It is not a separate commercial category from extra virgin olive oil, but rather a way of describing the moment when the oil is just born and retains a particularly fresh, green, and lively character.
Over time, the oil evolves. Some of its initial sensations may become softer, the aromatic profile may stabilize, and the perceived intensity may change. This does not mean the oil immediately loses value: it means it is a living product, one that should be properly stored and understood through its different stages.
New oil is therefore the first voice of the harvest. It is the moment when the freshly processed crop is tasted and, above all, when one discovers what the season has left in the olives.
Price and availability of new olive oil 2026
The price of the 2026 new olive oil will be communicated once harvesting, availability, and packaging formats have been defined. At this stage, we prefer not to anticipate information that has not yet been confirmed: new olive oil depends on the olive harvest campaign and on the actual quantity obtained.
What we can say is that availability will be directly linked to real production. High quality extra virgin olive oil is not based on an unlimited industrial logic, but on a specific agricultural product, on olives harvested within a defined period, and on a transformation process that requires care and attention. For this reason, when the new oil is ready, information will be shared first with the dedicated mailing list.
Why join the 2026 New Olive Oil mailing list?
Joining the list means receiving updates on the new pressing and knowing when the new oil will be available. It is not just a commercial notification: it is a way to follow closely the journey of the olive oil campaign, from harvesting to the first bottles.
In the lead up to the new production, we may share news from the mill, images of the harvest, information on available formats, tasting suggestions, and useful guidance for choosing the oil best suited to your taste and your cooking.
New olive oil is a brief, seasonal, eagerly awaited moment. Those who look for it know it is not just a bottle to buy, but a ritual that returns every year.
Frequently asked questions about the 2026 Tuscan new olive oil
The 2026 new olive oil will be available after the olive harvest and pressing, generally between October and November. The exact timing depends on seasonal conditions and the optimal ripening stage of the olives.
When it becomes available, the 2026 Tuscan new olive oil will be available for purchase online on the Frantoio Masaccio website. By joining the dedicated mailing list, you can receive a notification when it is available, along with updates on the new production.
New olive oil is not “better” in an absolute sense: it is simply different. It is younger, fresher, often more intense and immediate. Well stored extra virgin olive oil, on the other hand, maintains balance and quality over time. The choice depends on personal taste and how it is used in cooking.
New olive oil should be stored in a cool, dry place, away from direct light, heat sources, and temperature fluctuations. After opening, it is advisable to close the container tightly and consume it within a reasonable time, so as to best appreciate its aromas and freshness.
The peppery sensation is a natural characteristic of many high quality extra virgin olive oils, especially when they are young and rich in aromatic and phenolic compounds. Together with bitterness, it contributes to the oil’s character and depth of flavour.
The anticipation of the new pressing
Every new olive oil campaign brings with it a question: what will this year’s oil be like? The answer is never the same, because each harvest holds its own story. Climate, timing, olives, and balance all change. What remains is care.
Frantoio Masaccio accompanies this anticipation with the same principle that guides its work at the mill: respect for the land, attention to raw materials, technology in service of quality, and the desire to present extra virgin olive oil not as a simple condiment, but as an expression of culture, territory, and agricultural practice.
The 2026 Tuscan new olive oil will arrive with the new pressing. Until then, this page will be the place to follow its journey.
15 October / 2026 Tuscan New Olive Oil