High-polyphenol olive oil from Apulia.

Solio is a high-polyphenol extra virgin olive oil from an early harvest in Apulia — 954 mg/kg polyphenols, measured by HPLC, 6–10× above the typical supermarket EVOO. Made from the Coratina olive, one of the most polyphenol-rich varieties in the world, harvested early (still green), cold-extracted and bottled unfiltered in dark glass. Single origin, freshly bottled once a month, batch-traceable.

Key measurable compounds per 100 g:

Total polyphenols (HPLC)

954 mg/kg

Hydroxytyrosol + derivatives

≥ 5 mg / 20 g daily serving

Oleocanthal

High

Acidity

< 0.3%

Peroxide value

< 8 meq O₂/kg

Olive oil polyphenols contribute to the protection of blood lipids from oxidative stress. (Beneficial effect obtained with a daily intake of 20 g. Authorised claim under EU Regulation 432/2012.)

One tablespoon (15 ml) per day — ideally in the morning on an empty stomach, neat or on a warm slice of bread. Solio is also great for finishing salads, soups, vegetables, or yoghurt. Not suited for frying (polyphenols are heat-sensitive). A 250 ml bottle lasts about two weeks of daily use.

Solio comes from a single olive-growing region in Apulia, southern Italy's main area for high-quality olive oil. The Coratina olive is the most polyphenol-rich variety in the Mediterranean. Early harvest (October) means more polyphenols per fruit, a more intense aroma (grassy, peppery, lightly bitter), and a lower yield. Cold extraction within hours of harvest. Single origin, no blending with foreign oils.

Every batch is analysed at an IOC-certified laboratory (HPLC for polyphenols, gas chromatography for the fatty-acid profile). The current lab report (COA) is available on request. We bottle Solio fresh once a month rather than storing it for months — so the oil reaches you at maximum polyphenol concentration. Store cool and dark, best consumed within 6 months of bottling.