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 and safety.

About Pasolivo

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 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 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 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 info@pasolivo.com.

When can we visit?

Pasolivo Olive Oil is open daily to visitors from 11:00 am -5:00 pm. 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 protection!)

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.