Extra Virgin Vault
Extra Virgin Vault

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Pasolivo Soltera Extra Virgin Olive Oil, front-facing on a white background
Pasolivo Soltera Extra Virgin Olive Oil
Pasolivo Soltera Extra Virgin Olive Oil
Pasolivo Soltera Extra Virgin Olive Oil

Pasolivo Soltera Extra Virgin Olive Oil

Produced by Pasolivo — producer profile

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Verification
Not found
No lab verification data found
Award Record
Not found
No award data found
Phenols
390 mg/kg
Reported total-phenol result
Latest Release
2024
1 release recorded
Arbequina Monovarietal

With 100% Arbequina olives from California's Paso Robles region, Pasolivo's Soltera Extra Virgin Olive Oil delivers a mild, buttery flavour profile that's perfect for everyday cooking. Handpicked from sustainably grown orchards and pressed within hours at their on-site mill, this award-winning oil showcases the superior freshness and rich flavours characteristic of Pasolivo's craft. The oil's delicate nature makes it ideal for sautéing, marinades, salad dressings, and baking, while its mild profile won't overpower delicate dishes. Excellent when paired with fresh vegetables, fish, poultry, or drizzled over grilled meats for a subtle, fruity finish.

Evidence over time

Release History

2025
Current harvest year

No release has been recorded for this harvest year yet.

2024
Varieties
Arbequina
Phenols
390 mg/kg
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
This reported total-phenol result is not the hydroxytyrosol-plus-derivatives measurement used to assess the EU-authorised olive-oil wording.
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Sensory Profile & Character

Sensory Profile

Fruitiness 4.2
Fruitiness refers to the aroma and taste of fresh, ripe or green olives in the oil.
Bitterness 3
Bitterness is a positive sensory attribute of an EVOO. It can also signal the presence of phenolic compounds.
Pungency 3.2
Pungency is the pleasant peppery or spicy sensation experienced at the back of the throat when tasting olive oil.
Polyphenols 7.2
Polyphenols are naturally occurring compounds found in olives and other plants. In olive oil, reported phenolic content is a chemistry measure that can be associated with bitterness, pungency and oxidative stability; total phenols are not interchangeable with hydroxytyrosol-plus-derivatives measurement used for the EU-authorised wording.
green apple banana sweet almond mild

Estimated Based on profiles for: Arbequina .

Place & provenance

Sense of place

The oil is listed as coming from a single estate in Paso Robles, California, United States, giving it a specific farm origin.

Why choose it

Choose a clearly identified origin when local identity, traceability and connection to a particular growing area matter to you.

Worth knowing

Origin can make an oil distinctive, but does not by itself guarantee quality or a particular flavour.

Listed originPaso Robles, California, United StatesSingle estate
Harvest & milling

How it was made

The olives are listed as being milled at the producing estate or farm. The olives are listed as being harvested manually.

Why choose it

These practices may appeal when you value hands-on harvesting, cooler fruit handling or direct estate control over milling.

Worth knowing

They describe production methods, not elapsed harvest-to-mill time or proof that the finished oil is fresher or better.

Product informationProcessed on-siteHand picked
Olive composition

Single variety listed

The latest release lists Arbequina as its only recorded cultivar.

Why choose it

A release listing one cultivar is useful when you want to explore that variety's typical character.

Worth knowing

One listed cultivar does not record a percentage, so it should not be treated as proof of 100% composition without a source saying so.

Release dataArbequina

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