Flamingo Estate Heritage Extra Virgin Olive Oil

A green, peppery extra virgin olive oil from Flamingo Estate’s California collection, sourced from a family farm in Ojai. Pour it over warm bread, beans or vegetables where its flavor can be part of the finished dish.

About this oil

Heritage is grown and pressed for Flamingo Estate by Philip Asquith, a fourth-generation olive farmer in Ojai, California, whose groves include trees well over a century old and varieties rarely planted in the United States — Arbequina, Leccino and Pendolino among them. The olives are picked by hand at the winter harvest and cold-pressed within hours, which is what keeps the oil so vivid: grassy on the nose, peppery at the finish, high in polyphenols. The groves are farmed without herbicides or pesticides. It comes in dark glass to protect it from light.

How to enjoy

• Finish toast, eggs, pasta and grilled vegetables
• Use in vinaigrettes and simple dips where the oil remains noticeable
• Drizzle over beans, soups and roast vegetables just before serving

Details

• Bottle volume: 473 ml (16 fl oz)
• Origin: Ojai, California, United States
• Storage: keep sealed, cool and out of the light

Ingredients

Extra Virgin Olive Oil.

Questions

Cooking oil or finishing oil? Both, but it is at its best raw or added at the end — over bread, eggs, beans, tomatoes — where the pepper and grass come through.

How long does it keep? Store it cool and dark; once open, use it within a few months for peak flavor. See our note on best-by dates.

Is it organic? The groves are farmed without herbicides or pesticides; we make no certification claim.

Pairs with

Sal de Ibiza fleur de sel for bread and oil at the table; Il Boschetto lemon oil when a dish wants citrus. More in our extra virgin olive oils.

Recognition

Flamingo Estate, the producer, has been profiled by Vogue and Architectural Digest.

Lello’s Point of View

Why we chose it. This is the olive oil we reach for when the oil needs to be tasted. Green, grassy and peppery, it brings the personality of Ojai-grown olives directly to the plate.

What it makes better. Eggs, beans, toast, tomatoes, soup and vegetables become finished dishes with one pour. It is the pantry equivalent of knowing exactly when to stop adding ingredients.

How we would use it. Pour it over warm bread with fleur de sel, finish beans or soup at the table, or dress tomatoes when they are good enough that nothing should get in their way.

Who will love it. California-food devotees, olive-oil obsessives and cooks who understand that a finishing oil can do more for dinner than another complicated sauce.

Why it earns its place. Hand-picked olives from a fourth-generation Ojai farm, rapid cold pressing and a blend that includes heritage trees give this 473 ml bottle the freshness and peppery character we want from a serious everyday finishing oil.