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 and safety.

When will the other oils be ready in the tins?
We have all of the tins in production in Italy. Should be here by mid June at the latest!

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.

What are the positive attributes of olive oil?
Fruitiness, bitterness and pungency.

What causes defects in olive oil?
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.

How long does olive oil keep and how should it be stored?
Olive oil may keep up to two years but it is always 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).

Is the color of olive oil indicative of quality?
In general, oil extracted from less ripe green olives has a greener color, while oil extracted from riper olives tends to be more golden. Color itself is not an indicator of quality.

Why are some oils cloudy, and some have sediment on the bottom of the bottle?
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.

Is extra virgin olive oil better than other grades of olive oil?
Extra virgin olive oil tastes better with a wider array of flavors and scents captured from the olive. It is a natural product extracted with only mechanical means, not with heat or solvents like some seed or pomace oils. It also contains natural antioxidants and polyphenols, compounds proven to enhance human health by reducing certain cancers and heart disease. 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.

ABOUT PASOLIVO OLIVE OIL

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 olives.

How old is your orchard, and how large?
Our orchard is over 17 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 press.

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 this gives our oil the highest quality possible.

Are you organic?
We are in the process of starting certification. 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?
No, we do not. We need all the olives we can grow to make our oil.

Where can I buy your olive oils?
We are available in retail across the country in limited amounts. For a retailer near you, click here. You can always order online from us and we'll ship it straight to your door.

What can I do with my empty bottles?
You can toss them in your recycling bin. Or, try something creative to recycle the bottles yourself. Great for storing dried herbs. They also make beautiful vases. Save the cork and use the empty bottle for mixing your own vinaigrettes! Soak off the label, fill with liquid dishwashing soap, pop on pouring spout and use at your sink for washing dishes.

Can we come watch you harvest?
We harvest in November/December, and are happy to have you come watch! Just visit the website for pressing dates, or give us a call/email.

Can we visit the ranch?
Pasolivo Olive Oil is open to visitors Friday - Sunday from 11am to 5pm, as well as Thursday and Monday from 11am to 4pm. We are closed on Tuesdays and Wednesdays. 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.)