Spout Pourer
12,000+ bottles sold
$5.00
Elevate your pouring experience with our innovative Spout! Designed for a perfect fit on a wide range of bottles, this flexible spout ensures smooth, precise pours—no more leaks or spills. Ideal for bartenders and home enthusiasts alike, it's the must-have tool for pouring olive oil or other liquids with ease. The universal cap keeps your liquids protected from dust and debris, and cleaning is effortless—just toss it in the dishwasher. Durable and easy to use, this spout is your go-to solution for flawless dispensing every time. Upgrade your pour today!
What's included:
- 1 Spout
- 1 Cap
FAQs
General
To learn more about our company, click here.
To learn more about the label, click here.
SELO olive oil comes from the Erlić family's farm in Croatia’s Zadarska Region in Central Dalmatia. During harvest, the olives are carefully picked and promptly cold-pressed by a master miller to preserve freshness and flavor.
We generally recommend using SELO olive oil within two years of the harvest date.
Learn more about extending the shelf life of your olive oil here.
Yes. Olive oil remains safe to eat after freezing. Freezing may change its appearance temporarily, but it does not usually harm the oil.
A 2013 study by Mulinacci et al. found that freezing extra virgin olive oil for 12 to 18 months did not compromise its quality and may even improve parts of its aromatic profile over time.
The brown bits are small particles of olive fruit, including skin, pulp, and pit fragments, that remain in unfiltered olive oil. They are natural and safe to eat.
These particles may settle at the bottom of the bottle or float in the oil. Their presence is normal in unfiltered olive oil.
While SELO olive oil is not currently kosher-certified, the master olive mill we use strictly prohibits contact with foodstuffs other than olives.
Are you looking for information on what constitutes as kosher olive oil? Click here.
SELO uses organic-style farming methods but is not currently organic-certified. We do not treat certification as a perfect proxy for quality, and formal certification can be costly and burdensome for small producers.
Olive Oil
EVOO is an acronym for "Extra Virgin Olive Oil."
Extra virgin olive oil is made from the first cold extraction of olives and is not chemically refined. It has a fuller flavor profile and must meet stricter quality standards.
Standard olive oil is usually a blend of refined and virgin oils, with a milder flavor and more processing.
Check out our guide to learn about the difference between standard and extra virgin olive oil here.
Croatian extra virgin olive oil stands out because of its climate, soil, and local production traditions. The Adriatic coast provides strong sun, coastal conditions, and higher-than-average rainfall that shape the oil’s flavor and fatty acid profile.
Croatian oils tend to have a high mean oleic fatty acid content, moderate palmitic acid, and comparatively lower linoleic acid than oils from drier regions such as Spain, Greece, and Italy. These growing conditions help give Croatian olive oil its distinctive balance and character.
Explore the flavorful regions of Croatian olive oil in this blog post.
Croatian extra virgin olive oil is rich in monounsaturated fats and naturally occurring antioxidants. These compounds are associated with heart health, lower inflammation, and overall dietary quality.
Fraud and mislabeling are real problems in the olive oil industry. That is one reason traceability, harvest details, and transparent sourcing matter so much when buying extra virgin olive oil.
Look for a harvest date, specific origin information, realistic labeling, and brands that are transparent about where the oil comes from. Taste, freshness, and traceability also matter.
Become a pro at recognizing genuine extra virgin olive oil with our helpful guide.
Croatian extra virgin olive oil is a versatile ingredient that works well in salads, marinades, sautés, sauces, roasted vegetables, grilled fish, pasta dishes, and as a finishing oil.
"Early harvest" olive oils are made from olives picked before full ripeness. They are usually greener, more bitter or peppery, and often higher in antioxidant compounds.
Polyphenols are naturally occurring compounds in olive oil. They contribute bitterness, pepperiness, and antioxidant activity, and are often discussed in relation to freshness and stability.
Olive oil is generally best within the first few months after opening for peak flavor and antioxidant potency, though it can remain usable much longer if stored properly and not rancid.
Light, heat, and air accelerate oxidation, so storage conditions matter.
Learn more about extending the shelf life of your olive oil here.
Store olive oil in a cool, dark place away from light and heat. Fresh consumption helps preserve flavor and antioxidant content.
Learn more about extending the shelf life of your olive oil here.
Shipping
We currently offer free shipping within the United States on orders over $70. We can ship outside the US, but international customers must usually cover the additional shipping cost.
Chicago, Illinois.
Our main market is North America. Europe already has broad access to regional olive oils, while many US customers have never tried authentic Croatian extra virgin olive oil. We focus on serving the US market and ship from there.
Subscriptions
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