A year ago, Solo Olives was nothing more than a dream and a conviction that olive oil can still be made the honest way: with our hands, our time, and complete respect for the land and the traditions that came before us. Today, that dream is about to arrive in the United States, and I wanted to share what this journey has really been like behind the scenes.

It truly became real the day I flew to Umbria and stepped into the olive grove with my friend Stijn. For the first time, I picked olives by hand with a bacchiatore, feeling the branches, the weight of the fruit, and the physical work that each liter represents. It is humbling. To make just one bottle of Solo Olives, about five kilos of olives, roughly ten pounds, must be harvested and pressed. Each bottle carries hours of labor, and that effort gives a new appreciation for every drop.

We harvested, picked them in nets, rushed the olives to the frantoio that same evening, and pressed them immediately to protect freshness and preserve their natural vibrancy. Watching the oil flow from the mill for the first time was unforgettable. That moment made every idea, meeting, and late-night planning session worth it.

The oil has since been bottled at the mill, sealed, labeled, packed, and picked up directly from the frantoio. That alone came with its own learning curve: sourcing packaging in Italy, ensuring compliance with export rules, and coordinating logistics from a small town in Umbria. But we got it done.

Today, the pallet is in transit, waiting in customs in Italy to come by air to the United States. Air shipping is costly, but freshness matters to us. Our priority has always been quality, not shortcuts.

And now we wait through the final step: customs and FDA review. This stage is rarely talked about, yet it is one of the most demanding parts of importing food as a small producer. We hired professionals, we prepared every document, and yet the process still requires patience, follow-ups, and focus. It is a reminder that craftsmanship is not only in the grove and the mill, but also in the logistics, compliance, and persistence that bring a product across an ocean.

So far, everything looks good. We are optimistic. But we stay alert and ready, especially in a year where tariffs and regulations have fluctuated. Uncertainty is part of the process, but so is confidence in the work we have done.

I wanted to share this update because when you receive your bottle of Solo Olives, I want you to know what it represents. Not just olives, but intention. Not just flavor, but effort. It is the story of a small batch harvested by hand, pressed within hours, flown across the world, and cared for every step of the way. When you taste it, you will taste more than olive oil. You will taste a year of learning, commitment, and belief in doing things the right way, no matter how demanding that path is.

We are close. Very close. As soon as customs clears our shipment, the oil will make its final journey and land in your kitchen. Thank you for being here, for believing in this project, and for championing tradition, freshness, and small-scale producers. The next update will be from the other side of customs. We cannot wait to share it with you.

Thank you for your support.

Don’t wait to reserve yours, when gone you’ll have to wait to next year.