Everything you want to know about SOLO EVOO, early harvest olive oil, and what makes a bottle worth buying.

How fresh is it really when it arrives?

Very fresh. Our olives are harvested in early October, pressed the same day, and sealed in nitrogen-filled stainless steel tanks immediately after extraction. The oil is bottled all at once and shipped to the US directly after bottling. There is no warehouse, no sitting on a store shelf, no mystery gap. When a bottle arrives at your door, it is typically within a few months of harvest. Most grocery store olive oil arrives 12 to 24 months after harvest, if not older.

What does early harvest mean for taste?

It means bold, green, grassy, and peppery. Early harvest olives are picked while still green, before they reach full ripeness. At this stage the polyphenol content is at its peak and the flavor is sharp and complex. You will notice a distinct peppery kick at the back of the throat. That sensation is not a defect. It is a sign of high antioxidant content and real freshness. As olives ripen further, the oil becomes milder and softer. Most mass-market olive oil is made from late-harvest olives because they yield more oil per kilo, even if the flavor and nutrition are diminished.

Is it safe for cooking or only for finishing?

Both. High-quality extra virgin olive oil has a smoke point of around 375 to 405 degrees Fahrenheit, which is suitable for most everyday cooking including sauteing, roasting, and pan frying. The high polyphenol content in SOLO EVOO also makes it more oxidation-resistant than lower quality oils, meaning it holds up better under heat. That said, the flavor is bold and distinctive, so you will get the most out of it used raw: finishing a dish, dressing salads, dipping bread, or drizzling over vegetables right before serving.

What is the shelf life?

Unopened, SOLO EVOO is best within 18 months of harvest. Once opened, use it within 2 to 3 months for peak flavor and antioxidant content. Store it away from light and heat, ideally in a cool dark cabinet. Never store it next to the stove. The dark bottle helps protect it from light degradation.

Why is it more expensive than grocery store olive oil?

A few reasons that go beyond marketing. Early harvest means a significantly lower oil yield per kilo of olives. Our 2025 harvest yielded about 9%, meaning it took around 11 to 12 pounds of olives to fill one 500 ml bottle. We don’t blend with cheaper oils from other regions or countries. Every bottle is traceable to a single grove, a single harvest, and a single pressing. We also pay for independent lab certification on every batch. What you are paying for is real oil, honestly made, from a place and a person you can know by name.

How much olive oil do you get from olives?

It depends on harvest timing. For SOLO EVOO, our early harvest yield was about 9%, meaning it takes around 11 to 12 pounds (5.5 kg) of olives to produce one 500 ml bottle. Early harvest yields less oil but delivers more flavor and antioxidants.

Why does early harvest olive oil taste bitter and peppery?

Bitterness and pepperiness come from polyphenols, natural antioxidants found in fresh extra virgin olive oil. Our oil was tested by Analysis Sarel in Umbria at 337 mg/kg of total polyphenols. The peppery throat tingle is a freshness indicator, not a defect.

What are polyphenols in olive oil?

Polyphenols are natural compounds found in olives that act as antioxidants. They contribute to bitterness and peppery flavor, oxidative stability (longer freshness), and many of olive oil’s health benefits. Higher polyphenol content is typically found in early harvest olive oils.

Is olive oil made all year round?

No. Olive oil is produced once per year, during harvest season, which runs from October through December. SOLO EVOO is harvested in early October, when olives are still green. When a harvest sells out, that oil is gone until the next season.

How soon are the olives pressed after harvest?

Our olives are pressed within a few hours of being picked, often the same day. Fast pressing reduces oxidation and preserves freshness, aroma, and nutritional value.

Are the olives harvested by machine?

No. Our olives are hand-harvested using abbacchiatori (handheld harvesting tools). We don’t use industrial machinery or mass-harvesting equipment. Watch a video of last year’s harvest.

Who harvests the olives?

The olives are harvested by the owners of the company and close friends. No contracted crews. No anonymous labor. Just a small community working together in the grove.

Where does your olive oil come from?

SOLO EVOO is single-origin from the Colli del Trasimeno hills in Umbria, Italy. Our olives come only from groves in Paciano and Città della Pieve.

Is your olive oil blended?

No. Most commercial olive oils blend oils from different regions or even different countries. SOLO EVOO is never blended. Every bottle comes from the same defined growing area, which you can find in our product description.

How long does extra virgin olive oil last?

Unopened, high-quality extra virgin olive oil is best within about 18 months from harvest. Once opened, it should be used within 2 to 3 months for peak flavor and antioxidant content.

Why does olive oil go bad?

Olive oil degrades when exposed to light, heat, and oxygen. That’s why proper storage and smaller bottles help preserve freshness. SOLO EVOO should be used within 18 months of harvest, and within 12 weeks of opening.

What does fully traceable olive oil mean?

Fully traceable means you can follow the oil through every step: the olive grove, the frantoio (mill), independent lab analysis, and bottling and distribution. SOLO EVOO offers full transparency from grove to bottle. All information is available on our site.

How can I tell if an olive oil is high quality?

Look for an early harvest date printed on the bottle, bitterness and peppery notes in the taste, lab testing results available to view, single-origin sourcing within a small defined area, and clear harvest and producer information. Fresh olive oil should have flavor. Flat or greasy oil is usually old or refined.

We believe olive oil should be fresh, transparent, and seasonal. Never anonymous or industrial. If you’re curious about harvest, polyphenols, or how real olive oil is made, you’re already asking the right questions.

Only 3 bottles of the 2025 Founders Edition remain. When they are gone, the harvest is done.