Know what you're pouring.
Love what you're tasting.
Why our olive oil?
Polyphenols are the compounds behind that bitter taste and the characteristic peppery bite in the throat - and the higher the count, the greater the health benefits. Our Peloponnese has 502 mg/kg, our Tuscany over 800 mg/kg. Most oils on supermarket shelves don't even disclose this number at all.
Olive oil tastes different depending on where it comes from. The olive variety, the soil, the climate - it all ends up in the bottle. Our Peloponnese oil is light and citrusy, with a hint of fresh grass. Our Tuscan oil, a blend of four varieties - Frantoio, Leccino, Maurino, and Pendolino - is herbal and intense, with a distinct peppery kick. They taste completely different and pair with different things, like two different wines.
Most olives in the world are grown with pesticides and artificial fertilizers. Our oils come from organically certified farms, which means control at every stage, from the grove to the press.
Most olive oil labels don't say much. Country of origin (or just "product of Europe"), a best-before date, and that's it. On an Olson bottle, you'll find the harvest month, the olive variety, the acidity, the polyphenol content, and the flavor profile.
Good food doesn't need a special occasion. Just good bread, a ripe tomato, some olive oil, maybe a little salt. Or pasta on a weeknight when you don't have it in you for anything more. Olson was made for those moments: small, everyday ones. Because life's too short for mediocre olive oil <3