About our Tin Packaging
How do I open the pour spout on the tins?
It's easy! Look for the arrow on the black plastic pour spout.
It points to a round circle with a small tab sticking out. Lift up
the little tab, pull up and you should have a pour spout. Just
unscrew the black lid and you'll have your oil pouring out in a
lovely, manageable stream each time.
Can I recycle the tins?
Absolutely! Just give them a quick rinse on the inside, and they
are ready to go into the recycle bin.
Can I refill the tins?
We don't recommend refilling the tins, as it's really hard to
get them clean on the inside in the way required for cleanliness
What kind of trees do you have?
We have nearly a dozen varietals, predominantly Tuscan
varietals. The varietals include Frantoio, Leccino, Pendolino,
Lucca, Moraiolo, Mission, Manzanillo, Sevillano and Ascolano
How old is your orchard, and how large?
Our orchard is over 15 years old. We have roughly 45 acres
planted with 6000 trees.
What kind of press do you have?
We press our olive oils with a Pieralisi Major 2 continuous
How do you harvest?
We pick all of our fruit by hand, to prevent bruising. Not all
producers do this, but we feel strongly that it's the best way to
make an amazing oil.
Are you organic?
We have begun the certification process. However, the only spray
we use on the trees has been approved for organic purposes for the
management of the olive fruit fly. It's a water soluble solution
that is washed from the fruit before the fruit is ever pressed.
Do you sell fresh olives?
We do, but not our own. The olives we sell are from the central valley because we need all the olives we can grow to make our oil!
Where can I buy your olive oils?
We are available in stores across the country in limited amounts. You can always order online from us and we'll ship it straight to your door.
Can we come watch you harvest?
We harvest in November/December, and are happy to have you come
watch! Call first to check harvest dates, or send an email to email@example.com.
When can we visit?
Pasolivo Olive Oil is open daily to visitors from 11:00-5:00. We
are also in the neighborhood of some of the best wineries in the
region. (Check out www.faroutwineries.com for more
information on some of our favorites.)
About Olive Oil
What does Extra Virgin mean?
Extra virgin signifies the highest quality olive oil based on
internationally recognized standards. Oil must be mechanically
extracted without chemical or excessive heat. The resulting oil
must have no more than .5% acidity, as determined in a lab test. It
must also have positive taste elements and no taste defects, as
determined by a certified taste panel.
In California, we have an Extra Virgin Certification program
that ensures that the oil you buy is, in fact, extra virgin. Look
for the COOC seal on extra virgin (non-flavored) olive oils. For
more info, visit the California Olive Oil Council at www.COOC.com
What should I be looking for when I taste olive oil?
Fruitiness, bitterness and pungency are the three positive
attributes of fresh olive oil. Oils don't have to have all three,
and the attributes they do have should be balanced. Pasolivo's oils
are big and bold, so they're a good example of fruity, bitter and
pungent (peppery) oils.
What causes olive oil to go bad?
Light is very damaging to olive oil, as is heat. Oil can become
defective from poor handling or processing of the fruit or from
poor storage after bottling. Unlike wine, olive oil does not get
better with age. It starts out at its most intense, and then
softens over time until it finally turns. Your best bet is to keep
your oil in a cool, dark place (and tin is an excellent choice for
How long does olive oil keep and how should it be stored?
Olive oil may keep up to two years but it is usually best when
used within 18 months. Keep olive oil stored in a cool, dark place
in tightly sealed containers.
What makes one olive oil taste different from another?
The two main elements in determining how an extra virgin oil
taste are the varietals of olives used and the time of season when
they were picked (early vs. late harvest, for example). But,
as is the case with all of farming, nature impacts the flavor in
many ways, from how much rain we get to how long the temperatures
were above 90 degrees
Why are some oils cloudy, and some have sediment on the bottom of the tin?
Cloudiness depends on the method by which the oil is made and
whether or not it is filtered. Sediment in small amounts is normal
for unfiltered oils and is not detrimental to the quality or taste
of oil. Sometimes when oils are really new they are cloudy
until the sediment has a chance to settle.
Is extra virgin olive oil better than other grades of olive oil?
Yes! It will have more flavor than lower grades of oil. It
is also a natural product extracted with only mechanical means
(meaning no heat or solvents like some seed or pomace oils). It
also contains natural antioxidants and polyphenols, which are
proven to improve your health. These compounds are very low or
absent from seed oils and non-virgin olive oil.
Why do some olive oils cost more than others?
The real factor is how much it costs to make the oil. Extra
virgin olive oil is a natural product, produced from very high
quality, fresh olives that require careful handling and processing.
Many low cost oils are labeled as extra virgin but are actually
lesser grade oils.
How can I be sure that the oil I'm buying is actually extra virgin?
The California Olive Oil Council Seal Program
assures customers that the oil they are buying is actually extra
virgin. Currently, neither the USDA nor the FDA enforces labeling
rules for extra virgin olive oils. Many oils are mislabeled and
some are adulterated with seed oils. Look for the COOC seal as a
symbol of quality.