The freshest olive oil you will taste all year.
There is olive oil. And then there is olive oil that was basically an olive five minutes ago.
Every autumn in Abruzzo, the first olives of the harvest are picked and rushed to the mill to be pressed while they are still incredibly fresh. The oil that comes out is Olio Fresco, the fleeting, electric-green first press that olive oil people wait all year for.
And it is back.
For the second year, our friends at Marcelli Formaggi are bottling a small batch especially for Scott & Joe, straight from the 2026 harvest.
This is not the mild, polite olive oil sitting in the back of your pantry. Fresh Olio Fresco is grassy and intensely fragrant, with flavors of artichoke and green almond and that wonderful peppery little burn at the back of your throat. The color alone is kind of ridiculous.
For the first few weeks, don't overthink it. Pour it on warm bread with flaky salt. Spoon it over burrata. Finish a bowl of beans with it. Drown a tomato in it. Make a very simple pasta. Or stand at the kitchen counter dipping bread directly into a dish of it like we do.
Pre-order your bottle from the 2026 harvest now.
Our shipment is expected to arrive around at the end of October, and we'll email you the moment it's ready for pickup at Scott & Joe.
The freshest olive oil you will taste all year.
There is olive oil. And then there is olive oil that was basically an olive five minutes ago.
Every autumn in Abruzzo, the first olives of the harvest are picked and rushed to the mill to be pressed while they are still incredibly fresh. The oil that comes out is Olio Fresco, the fleeting, electric-green first press that olive oil people wait all year for.
And it is back.
For the second year, our friends at Marcelli Formaggi are bottling a small batch especially for Scott & Joe, straight from the 2026 harvest.
This is not the mild, polite olive oil sitting in the back of your pantry. Fresh Olio Fresco is grassy and intensely fragrant, with flavors of artichoke and green almond and that wonderful peppery little burn at the back of your throat. The color alone is kind of ridiculous.
For the first few weeks, don't overthink it. Pour it on warm bread with flaky salt. Spoon it over burrata. Finish a bowl of beans with it. Drown a tomato in it. Make a very simple pasta. Or stand at the kitchen counter dipping bread directly into a dish of it like we do.
Pre-order your bottle from the 2026 harvest now.
Our shipment is expected to arrive around at the end of October, and we'll email you the moment it's ready for pickup at Scott & Joe.