Olio Nuovo SEATING DAYBED Eric Jourdan for Ligne Roset

Eric Jourdan for Ligne Roset

And this one from Surface magazine

Mogensen designed this solid wood dining bench in 1956

deep seat and cantilevered arms

anniversaries

Olio Nuovo SEATING DAYBED Eric Jourdan for Ligne RosetDescription What is Olio Nuovo, and why is it so rare? Think of this as freshly squeezed Olive juice with all the pulp and living fruit, retaining their active enzymes immediately after pressing. These enzymes contribute to the Oil's complex flavors and exceptionally high antioxidants, with more than triple the polyphenols of regular Olive Oil. Our Olio Nuovo was freshly harvested two weeks ago in Ojai, CA by Philip Asquith a fourth generation Olive