Our olive oils are based on carefully selected domestic Tuscan olives - Leccino, Pendolino, Frantoio and Moraiolo. Amadeo, Catarina and Galileo are blends of different combinations of aforementioned varieties, which allowed us to come up with a simple but all-encompassing trio of olive oils. From fruity to bitter, soft to spicy – our blends got you covered.
Harvesting
Timing: Each year between November and December, we harvest the olives only when they have the highest amount of nutrients to produce the best & healthiest quality.
Harvest: A mechanical arm wraps around the trunk of the tree and lightly shakes it to encourage the fruit to fall straight onto tarpaulins (special nets)) so that no touch can damage the fruit. Our team collects the olives and takes them straight to the mill.
Processing
Delivery to Mill: After the olives have been collected we transport them to the production mill within a maximum of 6 hours to prevent any degradation. This is possible only as we leverage four different processing mills around Tuscany.
Preparation: At the mill our fruits are unbranched and rinsed with cold water to remove any dirt. Thereafter the olives are crushed and milled to an olive paste. This process tears the cells within the fruits’ flesh and facilitates the release of the oil.
Kneading
We then knead the olive paste for about 20-40 minutes. The stirring of the paste allows the smaller droplets of oil to aggregate into bigger drops to facilitate the separation of liquids and solids. The temperature during this step is detrimental to the quality of the oil produced
Temperature: The general rules is the higher the temperature the higher the yield (high temperature facilitates the separation) but the lower the quality (high temperatures change the chemical structure and degrade nutritions). We keep the temperature consciously between 22-24 °C which is well below the 27 °C threshold required for “cold-pressed” oils.
Separation
We separate the oil from the paste using a centrifuge which is a container, rotating at high speed. The machine splits the three components (pomace, olive oil and water) using the difference of their specific weights.
Filtration
At this stage we have an oil which still contains some water and tiny olive particles making it appear cloudy. In contrast to most producers we implement a separate and costly additional filtration step. A cellulose filtering layer guarantees the elimination of all tiny particles and water from the oil increasing the quality.
Storage
Our oil is then stored in stainless steel tanks before it is bottled in our cans. The tanks are kept at an optimum storage temperature of 15 ° -17 ° C and are protected from contact with oxygen which would cause rancidity to develop.
Bottling
Yolioo olive oil is bottled directly in Tuscany close to our production mill. Similarly our labels are sourced locally and are made of liquid repellent paper. It was important to us to keep transportation distances to a minimum. Our labels are currently applied to the cans individually by hand.
Shipping
We have partnered with a bio certified logistic firm to guarantee environmentally friendly packaging. Our parcels are currently sent to our customers throughout Germany and parts of Europe. We expect to be offering Yolioo in other European countries soon - so stay tuned.
WHAT MAKES US DIFFERENT
Sustainably produced
From olive farms to oil mills, Yolioo ensures superior quality while protecting the environment and its natural resources, preserving biodiversity, respecting labor practices and promoting local communities. We transform production waste into energy, choose recyclable packing and sell directly to the customer to limit distance travelled.
Locally sourced
Our oils come from a single source, a 3rd generation family-owned farm of 85 hectares near to Florence, Tuscany. Both our olive farms and productions facilities are located within the small Chianti region, hence we are able to control quality and supply chain. With our local partners, we strive for superior quality yet embrace the importance of sustainability in everything we do.
Tailored to your taste
Through the application of advanced cultivation techniques, soil management and unique olive varieties, Yolioo derives tailored oils to match tastes and foods. Fruitiness, bitterness and pungency – our flavour scorecards got your meals and palate covered. From vegan courses to meaty dinners and even desserts, you always have an option to enrich your meals!
YOLIOO PRICE COMPARISON
How we offer the best product at the best price
In comparison to most olive oils you find at your nearest store, Yolioo’s cost of production is much higher because our olives are organically grown, cold pressed and produced following the highest standards to ensure the finest quality.
Quality before yield!
Selling directly to consumers, hence cutting out the noise and markups of retailers in between, allows us to market superior oil yet affordable and accessible to everyone. More importantly, we’re able to receive direct feedback from you, which will help us to continuously improve our products.
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