Frequently Asked Questions

How much olive oil do you get from olives?

It depends on harvest timing.
For SOLO OLIVES, our early harvest yield was about 9%, meaning it takes around 11–12 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 SAREL Laboratory 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)
• many of olive oil’s health benefits

Higher polyphenols are usually 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 goes from October through December.
SOLO OLIVES 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 night.
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. Please watch a video of last year 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 OLIVES 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 OLIVES 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 2–3 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 should be used within 18 months, and 12 weeks after opening.

What does “fully traceable olive oil” mean?

Fully traceable means you can follow the oil through every step:

• olive grove
• frantoio (mill)
• lab analysis available
• bottling and distribution

SOLO OLIVES offers full transparency, from grove to bottle. All information is available in our site.

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

Look for:

• early harvest date printed in the bottle
• taste bitterness and peppery notes
• lab testing results available
• single-origin sourcing (within a small area)
• clear harvest and producer information

Fresh olive oil should have flavor. Flat or greasy oil is usually old or refined.

Want to learn more?

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.

Try our Solo oil today, you will never go back to the regular stuff.