It all started with a passion
At Lusholio, it began with a simple idea: to bring pure, honest olive oil to people who value true quality.
Not mass-produced. Not rushed. But carefully crafted, with respect for nature, tradition, and taste.
What started as a passion – for authentic flavors, slow living, and conscious choices – has grown into a brand that stands for something more.
A way of living where you know what you consume, where it comes from, and why it matters.
There are countless olive oil brands out there.
But Lusholio is different because it’s built on real connections: between the earth, the farmer, and your table.
Welcome to Lusholio. Pure by Nature.
Manuel
Manuel started working in the olive groves when he was just six years old. He still remembers the feeling of the warm earth under his feet and the smell of fresh olives in the air. What began as helping his father during harvest season grew into a lifelong passion — and today, after decades of experience, Manuel is considered a master of his craft.
Every olive he picks, he picks with care.
Every tree he tends, he treats like family.
To Manuel, olive oil is not just a product — it’s life.
“It brings people together,” he says. “Around the table, in the kitchen, in good health and in love. Olive oil is the soul of our culture. It nourishes more than the body — it nourishes the heart.”
FAQ’s
An indicator of proper processing of fresh olives. Low values confirm good production standards.
Peroxide values measure oxidation. Low values indicate stability and minimal aging.
Up to 18–24 months after harvest when stored properly.
Curated sourcing. Early harvest. Cold extraction. Laboratory verified.
Made to be tasted – not just used.
Early harvest yields less oil but a higher concentration of flavor and antioxidants.
Quality requires precision, speed, and care – not mass production.
- Low acidity
- Harvest date
- Cold extraction
- Light bitterness and a peppery finish
- Transparency about analysis
Acidity indicates the amount of free fatty acids present. Low acidity points to healthy olives and rapid processing after harvest. Our oil is well below the EU limit of 0.8%.
Extra virgin means the oil is mechanically extracted without chemical processing and meets strict European quality standards. It is the highest quality category of olive oil.
Yes. High-quality extra virgin olive oil is suitable for both cooking and cold use.
Its stability depends on freshness, quality, and low acidity — not marketing claims.
Experts recommend around 2 to 4 tablespoons (30–60 ml) of extra virgin olive oil daily as part of a healthy diet. It’s rich in healthy fats, antioxidants, and anti-inflammatory compounds, making it a great addition to your meals.
Store your olive oil in a cool, dark place, tightly sealed, and away from heat, air, and direct sunlight. This helps preserve its flavor and nutritional quality for up to 18 months after bottling.
The best-before date is always printed on the bottle.
Orders placed before 16:00 on business days are shipped the same day. Delivery usually takes 1–2 working days within the Netherlands. For other countries, delivery times may vary.
‘Extra virgin’ is the highest quality classification for olive oil. It means the oil is extracted purely by mechanical means without the use of chemicals or excessive heat, and it must meet strict standards for taste, aroma, and acidity (less than 0.8%). Extra virgin olive oil is celebrated for its rich flavor, natural antioxidants, and health benefits.
Yes, you can. If you are not completely satisfied with your purchase, you have the right to return your order within 14 days of receiving it, as long as the product is unopened, unused, and in its original condition.
To start a return, please contact us via [email address/contact form].
After approval, you can send the product back to us at your own cost.
Once we have received and checked the returned item, we will refund the purchase amount as soon as possible.
Yes, you can heat olive oil! Extra virgin olive oil is safe for most cooking methods, including sautéing and baking. It has a moderate smoke point of around 190–210°C (374–410°F). For deep-frying or very high-heat cooking, you might prefer using a more refined olive oil.