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ºÙºÙÊÓƵ' first olive oil from the 2007 harvest is gone. Sold out. All 500 bottles, either reserved in advance or purchased within hours of hitting the shelf at the campus bookstore on Dec. 5.

The good news: The harvest was much bigger than last year's -- about 40 percent larger -- and more oil is on the way, for the traditional release around the beginning of spring.

The product that sold out last week was a "new" oil -- an industry term for olive oil that goes from tree to table in a hurry, offering the freshest, most powerful flavors, said Katie Hetrick, communications manager for Buildings and Grounds, the campus unit that runs the university's award-winning olive oil operation, now in its third season.

The olives for ºÙºÙÊÓƵ' "new" oil -- called Olio Nuovo, which is Italian for new oil -- came off the campus's historic European trees Nov. 1. Within hours, the olives had been pressed, and the oil poured into bottles, unfiltered.

Other olive oils, like the ºÙºÙÊÓƵ oils due for release at a public celebration in March, are allowed "a period of rest" after pressing and before bottling, said Hetrick, explaining how the flavors "settle down a little" during the rest period.

The large size of this year's harvest allowed for production of the "new" oil, without cutting into production of ºÙºÙÊÓƵ' other oils, the ones named after university landmarks (Wolfskill Ranch, for example) and the school mascot (Gunrock).

Dan Flynn, manager of the ºÙºÙÊÓƵ olive oil operation, said the university pressed about 425 gallons from last year's harvest, enough to fill 7,000 bottles.

This year, he estimated a harvest of 20 tons of olives, which should produce about 600 gallons of oil, enough for nearly 10,000 bottles, including 500 filled with the "new oil."

Olio Nuovo, in 375-milliliter bottles priced at $25 each, "has a vivid golden green color that echoes the intensity of its flavor and freshness," according to the ºÙºÙÊÓƵ olive oil Web site. It describes the blend -- from Manzanillo, Picual, Rubra and Koroneiki olives -- as "wonderfully peppery with an assertive grassy aroma."

Like the supply of Olio Nuovo, its flavor and aroma do not last forever. Which is why the Web site reminds buyers: "To ensure you experience Olio Nuovo at its peak, we recommend lavish use during the holidays and enjoyment before the end of January 2008."

Starting March 19, you can buy more ºÙºÙÊÓƵ olive oil -- at a prerelease party at the Silo Café & Pub, and afterward at the bookstore and online.

And, if the Olio Nuovo sellout is any indication, you might be well advised to buy early, said Sal Genito, director of Buildings and Grounds. Because, he said, while this year's bumper crop means more oil for sale, demand is rising, too.

Increased demand is understandable, based on the oils' quality. ºÙºÙÊÓƵ olive oils from the first two years of production earned three gold medals, two silvers and a bronze at the Los Angeles County Fair's prestigious international olive oil competition.

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