Pasolivo California olive oil is estate-grown, small-batch extra virgin olive oil crafted from olives harvested on our ranch in Paso Robles, California. Each oil is made from hand-harvested olives milled within hours of picking to preserve freshness, flavor, and natural antioxidants.

Our olive oils are internationally award-winning, certified extra virgin, single-origin, and lab-tested for quality. From our traditional extra virgin olive oils to our innovative flavored olive oils, every bottle reflects the unique character of California’s Central Coastt.

Extra virgin olive oil is rich in monounsaturated fats, antioxidants, and naturally occurring polyphenols that contribute to its nutritional benefits. Research on the Mediterranean diet has highlighted extra virgin olive oil as a key ingredient associated with overall wellness and heart-healthy eating patterns.

Yes, extra virgin olive oil is excellent for cooking, baking, roasting, sautéing, frying, grilling, and finishing dishes. Pasolivo olive oils have a lab-tested smoke point of approximately 420°F, making them versatile for everyday cooking.

For the best flavor, use robust oils for savory dishes and milder oils for more delicate recipes. Explore recipes featuring our award-winning olive oils.

Store olive oil in a cool, dark place away from heat, light, and air to preserve its freshness and flavor. Exposure to these elements can accelerate oxidation and reduce the quality of the oil over time.

We recommend storing your olive oil in a kitchen cabinet or pantry away from the stove and oven. in a kitchen cabinet or pantry away from the stove and oven. Refrigerating olive oil is not necessary and may cause it to become cloudy, while countertop storage can expose it to damaging light and heat.

Remember to tightly close the cork cap between uses to prevent oxidization. For more security and a mess-free drizzle, try a self-sealing Pour Spout!

Yes, olive oil can lose freshness over time, although properly stored extra virgin olive oil does not spoil like perishable foods. Exposure to oxygen, heat, and light can cause olive oil to oxidize and develop stale flavors.

For the best flavor and quality, we recommend using olive oil within 12-24 months of harvest and storing it properly in a cool, dark location. Fresh olive oil should have vibrant aromas and flavors, while older oil may taste flat, stale, or rancid.

Pasolivo flavored olive oils are made using two unique methods:

1. Co-milling: Farm-fresh ingredients such as basil, caramelized onion, habaneros, and red jalapeños are milled together with our just-picked olives at harvest, allowing the flavors to naturally integrate into the oil.
2. Hand-blending: Fresh oils extracted from ingredients that are difficult to mill, such as Meyer lemons, Persian limes, tangerines, garlic, rosemary, and cilantro, are carefully hand-blended with our certified extra virgin olive oil to create vibrant, balanced flavors.

Because our flavored olive oils are made with the same methods as our extra virgin olive oils, they deliver the exceptional flavor, freshness, and health benefits Pasolivo is known for.

Choose an olive oil based on your preferred flavor profile and how you plan to use it. Mild and sweeter olive oils are ideal for baking, seafood, delicate vegetables, and recipes where you want a subtle olive flavor. More robust and peppery oils pair beautifully with grilled meats, roasted vegetables, hearty dishes, and finishing.

For easy reference, Pasolivo's EVOOs range from bold to mild:

• Tuscan – Bold and peppery
• California – Green and grassy
• Classic – Grassy and peppery
• Cucina – Smooth and buttery
• Soltera – Delicate and versatile