About Yolioo
Locally sourced
Yolioo comes 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.
Our Process
Our olive oils are based on carefully selected domestic Tuscan olives - Leccino, Pendolino, Frantoie and Moraiolo.
Selection
We travelled around the marvellous olive fields of Tuscany and selected the highest quality local olive varieties.
Harvesting
We harvest our olives every year between November and December, when they reach peak quality.
Processing
Olives are rapidly transported to the mill before being crushed and milled to an olive paste.
Kneading
The olive paste is kneaded for about 20-40 minutes, at low temperatures of 22-24 °C to ensure the highest quality.
Separation
The oil is separated from the paste using a container rotating at high speed.
Filtration
In contrast to most producers, we use a separate and costly additional filtration step using a cellulose filtering layer.
Storage
Our oil is then stored in stainless steel tanks before it is bottled in our cans.
Bottling
Yolioo olive oil is bottled directly in Tuscany, close to our production mill, to keep transportation distances to a minimum.
Shipping to you
We have partnered with a bio-certified logistic firm to guarantee environmentally friendly packaging.
Selection
We travelled around the marvellous olive fields of Tuscany and selected the highest quality local olive varieties.
Harvesting
We harvest our olives every year between November and December, when they reach peak quality.
Processing
Olives are rapidly transported to the mill before being crushed and milled to an olive paste.
Kneading
We harvest our olives every year between November and December, when they reach peak quality.The olive paste is kneaded for about 20-40 minutes, at low temperatures of 22-24 °C to ensure the highest quality.
Separation
The oil is separated from the paste using a container rotating at high speed.
Filtration
In contrast to most producers, we use a separate and costly additional filtration step using a cellulose filtering layer.
Storage
Our oil is then stored in stainless steel tanks before it is bottled in our cans.
Bottling
Yolioo olive oil is bottled directly in Tuscany, close to our production mill, to keep transportation distances to a minimum.
Shipping to you
We have partnered with a bio-certified logistic firm to guarantee environmentally friendly packaging.