Your morning olive oil shot.

Yes – because consistency beats complexity. One shot of Solio (10 ml) in the morning provides around 9 mg of polyphenols. The key is to make it a fixed ritual: every day, straight or with a splash of lemon.

One shot per day: 10 ml, preferably in the morning. Take it neat, with a splash of lemon, or drizzle it over your food – whatever helps you keep up the ritual.

You will notice: High-polyphenol EVOO tastes fresh, green, and peppery – sometimes with a gentle bitterness. This "bite" is often associated with polyphenols like oleocanthal and can become a bit milder after opening. More on the taste of Solio.

Three things: Polyphenol focus (lab-tested) – every harvest verifiable with a COA. Early harvest – greener olives, lower yield, more intense profile. Bottled in drops – we bottle in regular runs on demand so that your Solio arrives as fresh as possible. In short: You are buying concentration + freshness + proof – not 'just another oil'.

Polyphenols are natural antioxidant compounds from olives. They are part of what gives fresh EVOO its peppery taste and are linked to many of the studied benefits of olive oil. More polyphenols mean more of these compounds per spoonful. Everything you need to know: Polyphenols in olive oil.

Because it's done the expensive way: early harvest (lower yield = more olives per bottle), independent lab tests (COA for every harvest), and bottling in drops (more handling/logistics, but less time bottled). You're paying for concentration + freshness + proof – not for a label.

EVOO is sensitive to time, light, and oxygen. We store Solio under controlled conditions at the source and bottle it in regular runs as orders come in—this way, it spends less time bottled before it reaches you. Learn more here: How long does olive oil last?.

Store in a cool, dark place, away from heat and sunlight (not next to the stove). Close the cap tightly. Once opened, use regularly – freshness is part of the concept. All tips: Storing olive oil correctly.

Yes – but Solio is primarily made for your daily ritual. If you use it while cooking, it is best to do so gently (e.g., adding it to warm dishes, not "frying it to death"). For high-heat searing, use your preferred cooking fat – and use Solio instead as a daily spoonful/shot or as a ritual with meals. Read more here: Cooking and frying with olive oil.

Yes. Solio is a single origin from Apulia, sourced from a small producer. No blending across regions or harvests – just one location, one harvest, one standard.

We ship to Germany, Austria, and many other EU countries – you can see all delivery countries at checkout. Every shipment includes tracking.

If something arrives damaged, contact us with a photo and we will take care of it.

A COA (Certificate of Analysis) is an independent lab test for a specific harvest/batch. We publish it so you can check important quality indicators such as polyphenols, acidity, and peroxide value. View the lab report (PDF) to see the full test results. You can find our current lab report here.