SOLO EVOO
Most olive oil is lying to you.
Not maliciously. Just quietly. A vague origin, a blend from four countries, a harvest date buried in small print or missing entirely. The oil sits in a warehouse, then a store, then your pantry. By the time you use it, it’s old. The flavor is flat. The health benefits are mostly gone.
Nobody tells you this. The label looks fine.
I grew up knowing what real olive oil tastes like.
In Chile, it was just part of the table. Golden, grassy, with a bite at the back of the throat that told you it was fresh. It came from someone’s land, not a supply chain. I didn’t think much about it then. It was just normal.
Years later, living in the US, I went looking for that same thing. I couldn’t find it. What I found were soft, buttery oils in dark bottles with nothing traceable behind them. I started reading about why, and the more I learned, the more I couldn’t look away.
The olive oil industry had been optimized for volume and shelf life. Freshness, flavor, and nutrition were inconvenient for that model, so they got sacrificed. Most people have never tasted real olive oil. They just don’t know it yet.
Around that time, my friend Stijn was in Italy, actually working the land.
Not visiting. Learning the harvest. Learning what early-picked fruit does to flavor and polyphenol content. Learning what cold extraction actually means when you’re standing next to the mill. Learning which producers care and which ones don’t.
When we reconnected, the idea was obvious: find the growers who do it right, and go directly from their harvest to your table. No blending. No middlemen. No sitting in a warehouse waiting for demand to catch up.
We called it SOLO, from solus, one. One grove. One producer. One harvest a year.
How It Works
This is how SOLO works.
Single Origin
We source from a single estate at a time. We don’t blend across regions, countries, or even groves. Every bottle is traceable to one specific place and one specific harvest.
Early Harvest
We press early, before full ripeness, because that’s when polyphenol content peaks and flavor is sharpest. It’s harder, it yields less oil per olive, and it’s the only way to do it right.
Move Fast
Olives picked and milled within hours. Oil bottled close to the source. Shipped to you fresh, not stored until convenient.
Once a Year
We release when the harvest is ready, not when inventory runs low. If it’s gone, it’s gone. The next release comes with the next harvest.
Full Transparency
The producer. The grove. The harvest date. The lab results. We show you everything. If you want to go there, you can.
Radical Transparency
You know when a bottle of SOLO was pressed.
You know who made it and where it came from.
If you want, you can go there.
We don’t blend, dilute, or mask anything. We work with growers we know, and we keep the process visible from tree to bottle.
If you’ve never had fresh olive oil before, you’ll notice it immediately.
If you have, you already know why this matters.
We’re not trying to build the biggest olive oil brand. We’re trying to sell the most honest one — oil from a real place, made by real people, worth knowing by name.
Ricardo, SOLO EVOO
What People Say
“So smooth and well-balanced that I sometimes enjoy a teaspoon on its own straight from the bottle.”
Josh Smith — SOLO customer
“I feel like I’ve stumbled on to a little Italian secret for how olive oil is supposed to taste.”
Michael Hyatt — SOLO customer
“It always starts a conversation when we serve it to guests.”
Dan Keenan — verified buyer
“Truly feels like a little piece of Italy in every drop. Smooth, flavorful, and versatile enough to elevate salads, pasta, dips, or even a simple slice of bread.”
Kimberly & Mark — verified buyers
“Luxurious smoothness with a peppery finish. What a fabulous journey for this responsible company.”
Robin Barnes — verified buyer
2025 Harvest
Sold out for the year.
The 2025 Founders Edition is gone. This is what once-a-year means.
Presale for the 2026 harvest opens in June — be the first to know.