$48.00
Heritage Extra Virgin Olive Oil
This Olive Oil is the stuff of legends.
It is grown and made by Philip Aquith, a fourth generation Olive farmer in Ojai, California, where thousands of gnarled, centuries-old trees grow. Here, the Olives are picked by hand and pressed immediately to ensure critical freshness and rich polyphenol content. The fresh blend includes tree varieties that are virtually impossible to find in the US, such as Columella, Nocellara del Belice, Cailletier, and Lechin de Sevilla. Resulting in a vivid green Oil with vibrant, peppery notes balanced by softer fruit, and a high smoke point that’s perfect for dipping, finishing, roasting, and baking.
Our olives are grown on a multi-generational family-run farm, and are hand-selected at peak ripeness then pressed immediately to ensure critical freshness. This farm operates with organic, sustainable and biodynamic principles, honoring the link between people, the land, and the community. The paste from pressing olives is turned into natural compost tea to fertilize the trees and benefit pollinators. They also irrigate their groves with water from their pond, which is rich in soil-beneficial micro-organisms.
16 Fl Oz / 473 mL
- MORE ABOUT THE OLIVE OIL
- ABOUT THE BRAND
- INGREDIENTS
I moved to Italy in my 20s, and it was the first time I experienced good Olive Oil. As a kid growing up in rural Australia, we rarely even had Olive Oil (my mother used margarine on everything). But in Italy, my taste buds were introduced to something wild, and my mind was blown. The Olive Oil from the farms near me were sooooo green, and sooooo tangy, even just with a plain piece of bread it would be something…. thrilling.
Since then, I’ve been searching for the best Olive Oil. With a peppery bright taste, that gives you a kick in the throat. The sort of oil that can be used to drizzle over a piece of toast, or a boiled egg, or pasta. The kind that probably needs nothing more than some fresh pepper (and a glass of wine).
It took us a little while, but we finally found one from a farm that I love. This multi-generational family run farm is right here in Ojai, California, and they use the best permaculture farming practices without herbicides or pesticides. During harvest, the organic olives are picked by hand and cold-pressed immediately to ensure freshness and rich antioxidant and polyphenol content (380 mg/kg). They created a unique blend just for us, including olives from trees that have grown on their land for over 150 years. The result is this vibrant, green, and peppery oil — balanced by softer fruit notes. Our bottles never sit on the shelves for long, and I love that we always have the freshest harvest of oil every year.
From Richard, proprietor of Flamingo Estate:
High atop the hills of Los Angeles, hidden by a lush orchard and dense gardens, Flamingo Estate is a pleasure-obsessed home of sun-worship, folk mythologies, and psychedelic remedies grown only by farmers we know and trust.
Flamingo Estate is my home and garden. But it’s more than that, too. It’s the story of a lush orchard and pleasure garden on a California hillside overlooking Los Angeles, and the many hands that have helped tend it. It’s a philosophy that champions slow ways and ancient practices. It’s a quest for intimacy — between plants and people, body and spirit, heaven and earth.
Flamingo Estate is a reminder that beauty is not so much the penchant of certain people for exceptional things, as it is their refusal to stand for anything less.
With the help of our friends and a network of incredible farmers, we grow sage for soap and tomatoes for candles. We harvest salt from the cliffs of Big Sur and press olive oil from very old trees and keep bees for honey. In all of it, we’re invested in pleasure — for ourselves and our clients and friends — because we think it’s a path to radical change and cataclysmic beauty.
Things here take time and patience, and they’re meant to. There’s dreaming involved, and growing, and trial and error. There are skilled hands of expert purveyors at the helm of every bar of soap, every drop of oil, and there’s wisdom imbued in each product’s story. If something feels expensive here, it’s because these things are rare.
If you’re here, it’s because you believe in the power of the human hand, in collaboration with Mother Nature, to make beauty. We’re the ardent dreamers, the fantasists, the wizards in the workshop, and we’re all doing it for the marvels of the natural world.
Extra Virgin Olive Oil (Cold-Pressed)
*Organically grown. Non-GMO.
MORE ABOUT THE OLIVE OIL
I moved to Italy in my 20s, and it was the first time I experienced good Olive Oil. As a kid growing up in rural Australia, we rarely even had Olive Oil (my mother used margarine on everything). But in Italy, my taste buds were introduced to something wild, and my mind was blown. The Olive Oil from the farms near me were sooooo green, and sooooo tangy, even just with a plain piece of bread it would be something…. thrilling.
Since then, I’ve been searching for the best Olive Oil. With a peppery bright taste, that gives you a kick in the throat. The sort of oil that can be used to drizzle over a piece of toast, or a boiled egg, or pasta. The kind that probably needs nothing more than some fresh pepper (and a glass of wine).
It took us a little while, but we finally found one from a farm that I love. This multi-generational family run farm is right here in Ojai, California, and they use the best permaculture farming practices without herbicides or pesticides. During harvest, the organic olives are picked by hand and cold-pressed immediately to ensure freshness and rich antioxidant and polyphenol content (380 mg/kg). They created a unique blend just for us, including olives from trees that have grown on their land for over 150 years. The result is this vibrant, green, and peppery oil — balanced by softer fruit notes. Our bottles never sit on the shelves for long, and I love that we always have the freshest harvest of oil every year.
ABOUT THE BRAND
From Richard, proprietor of Flamingo Estate:
High atop the hills of Los Angeles, hidden by a lush orchard and dense gardens, Flamingo Estate is a pleasure-obsessed home of sun-worship, folk mythologies, and psychedelic remedies grown only by farmers we know and trust.
Flamingo Estate is my home and garden. But it’s more than that, too. It’s the story of a lush orchard and pleasure garden on a California hillside overlooking Los Angeles, and the many hands that have helped tend it. It’s a philosophy that champions slow ways and ancient practices. It’s a quest for intimacy — between plants and people, body and spirit, heaven and earth.
Flamingo Estate is a reminder that beauty is not so much the penchant of certain people for exceptional things, as it is their refusal to stand for anything less.
With the help of our friends and a network of incredible farmers, we grow sage for soap and tomatoes for candles. We harvest salt from the cliffs of Big Sur and press olive oil from very old trees and keep bees for honey. In all of it, we’re invested in pleasure — for ourselves and our clients and friends — because we think it’s a path to radical change and cataclysmic beauty.
Things here take time and patience, and they’re meant to. There’s dreaming involved, and growing, and trial and error. There are skilled hands of expert purveyors at the helm of every bar of soap, every drop of oil, and there’s wisdom imbued in each product’s story. If something feels expensive here, it’s because these things are rare.
If you’re here, it’s because you believe in the power of the human hand, in collaboration with Mother Nature, to make beauty. We’re the ardent dreamers, the fantasists, the wizards in the workshop, and we’re all doing it for the marvels of the natural world.
INGREDIENTS
Extra Virgin Olive Oil (Cold-Pressed)
*Organically grown. Non-GMO.