View our FAQ's

Extra virgin olive oil is the highest grade of olive oil. It is made by mechanically crushing fresh olives, with no heat or chemicals, and must pass both laboratory testing and a sensory panel with zero flavor or aroma defects to earn the grade.

Fresh, high-quality EVOO tastes vibrant: fruity, grassy or peppery, sometimes with a pleasant bitterness from its natural polyphenols. It should never taste flat, greasy or stale.

Yes. Oils labeled "pure," "regular" or "light" olive oil are mostly refined olive oil, which is processed with heat and filtration to remove defects from low-quality or overripe fruit. Refining also strips out nearly all the flavor and natural polyphenols, and a small amount of virgin oil is blended back in for color and taste.

"Light" describes flavor, not calories: every grade of olive oil has the same calories. Extra virgin olive oil is unrefined, so it keeps the flavor and natural compounds that make olive oil worth eating.

Yes, though both terms are mostly marketing. Modern olive oil is extracted in a single pass with a centrifuge rather than a press, so there is no "second pressing" of extra virgin oil.

"Cold pressed" (or cold extracted) means the olive paste is kept below about 81°F during milling. Our producers never add heat to squeeze out more oil, because heat speeds oxidation, dulls flavor and shortens shelf life.

Certified organic olive oil comes from olives grown without synthetic pesticides or fertilizers on farms certified by an approved organic body. Organic describes how the olives are farmed. It does not guarantee the oil is fresh or meets the extra virgin grade.

We do not sell our olive oils as organic: they arrive in bulk and are rebottled in our stores, which are not certified organic facilities. Instead, we focus on what we can verify for every oil: lab chemistry, freshness and taste.

Ultra Premium (UP) is a grading standard for extra virgin olive oil that sets stricter limits than international EVOO requirements. It covers freshness, chemistry, production and storage, and every UP oil must be independently lab-tested and pass a sensory evaluation.

Every Redstone EVOO is UP Certified. Learn more about UP Certified olive oil.

DAG stands for diacylglycerols, natural compounds in olive oil. The DAG score is a lab measurement, shown as a percentage, that tells you how fresh an oil is and how carefully the olives were handled. In oil made from healthy, quickly milled fruit, DAGs are mostly in one form. As the oil ages, or if the fruit was damaged or overripe, they gradually shift to another form and the score drops.

Because DAGs are hard to fake, they are one of the most reliable freshness indicators available. To stay Ultra Premium (UP) Certified, we only carry extra virgin olive oils with a DAG score of 85 or higher, and you will find each oil's DAG score on its product page and in-store.

Quality starts on the tree: the health and ripeness of the fruit and how quickly it is milled after harvest set the ceiling for any oil. After that, four things wear quality down:

• Time: olive oil is a perishable fruit juice and is best fresh.
• Light: breaks down natural antioxidants and flavor.
• Heat: speeds deterioration. The ideal storage temperature is 60 to 72°F.
• Oxygen: causes oxidation and off flavors. Keep bottles tightly capped, or use one of our pour spouts if you use oil daily.
Grade is then assigned two ways: lab chemistry (such as free fatty acids, peroxide value, polyphenols and DAGs) and tasting by a trained sensory panel. See our storage tips.

• A harvest or crush date, not just a best-by date.
• Lab data or a certification, like Ultra Premium (UP) Certified.
• Dark glass or a tin to block light.
• Taste: fresh EVOO smells fruity or grassy and often has a bitter or peppery finish. A greasy, waxy, musty or crayon-like taste means old or defective oil.
Testing of mass-market oils has repeatedly found bottles labeled "extra virgin" that fail the grade, often because they are old or blended with lower-quality oil. That is why traceability and independent testing matter.

We follow a two-hemisphere sourcing model so our olive oil is fresh year-round. Olives are harvested once a year in each hemisphere, about six months apart:

• Northern Hemisphere (harvest roughly November to January), including Italy, Spain, Greece, Portugal, California and Croatia. These oils typically reach our stores from February to March.
• Southern Hemisphere (harvest roughly April to July), including Chile, Argentina, Australia, South Africa and Uruguay. These typically arrive in July and August.
Every EVOO we carry is Ultra Premium (UP) Certified, fully traceable, and labeled on the back of the bottle with its olive variety, country of origin and harvest date. You can also find flavor notes and polyphenol content in-store and on each product page. See how we source our olive oil.

All of our flavored olive oils are made with a mild extra virgin olive oil from the most recent harvest, so the flavor shines without competing with a heavy olive taste. Because harvests rotate between hemispheres, the base oil changes about every six months.

Our olive oils are not filtered. Instead they are "racked": stored in stainless steel tanks so remaining olive particles settle naturally to the bottom. This gentle process preserves flavor and texture, so a slight cloudiness is normal and not a defect.

Yes, you can cook with it. Fresh extra virgin olive oil holds up well to everyday cooking, including sautéing, roasting, pan-frying and baking. Its natural antioxidants and monounsaturated fats make it more stable under heat than many seed oils.

The myth that you should not cook with olive oil usually comes from experiences with old or low-quality oil, which breaks down and tastes burnt quickly. For everyday cooking, a mild or medium EVOO lets your ingredients shine. Save robust, high-polyphenol oils and delicate flavored oils for finishing, dressings and dipping, where you will taste them best.

Yes. Use about three-quarters as much olive oil as the butter your recipe calls for. Olive oil works especially well in cakes, muffins, quick breads and brownies, and flavored oils like Orange, Lemon or Butter add a fun twist.

1 tsp butter = 3/4 tsp olive oil
1 Tbsp butter = 2 1/4 tsp olive oil
1/4 cup butter = 3 Tbsp olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 Tbsp olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 Tbsp olive oil
1 cup butter = 3/4 cup olive oil

Swapping a solid fat for a liquid one can change texture, so for recipes that rely on creamed or cold butter, like flaky pie crust or shortbread, stick with butter.

Olive oil is fresh-pressed fruit juice, so it is perishable and does not improve with age. To keep it at its best:

• Store it in a cool, dark place (ideally 60 to 72°F), away from the stove and windows.
• Keep the bottle tightly sealed.
• Use it within 4 months of opening and within 12 months of the quality control date on the back label.
• Buy no more than about a 6-month supply at a time so your oil stays in fresh rotation.
Refrigeration is optional. Olive oil may turn cloudy or solid in the fridge, which is normal. Just let it return to room temperature before using.

Usually because it got cold. Olive oil naturally starts to turn cloudy around 50°F and may thicken, form small white beads or solidify completely below about 43°F. This happens in cold cars, winter shipping or the fridge, and it does not affect quality. Leave the bottle at room temperature and it will clear and turn liquid again.

If your oil has not been exposed to cold and looks cloudy or separated, smell it. A dull, stale or rancid smell means it has aged and should be replaced. Note that our unfiltered oils can also show a slight natural haze.

Extra virgin olive oil is rich in monounsaturated fats and naturally occurring polyphenols, which act as antioxidants. It is a cornerstone of the Mediterranean way of eating, and many people enjoy 1 to 2 tablespoons a day as part of a balanced diet.

Freshness matters: polyphenols decline as oil ages and are largely stripped out of refined oils, so fresh, high-quality EVOO keeps more of what makes olive oil good for you. Enjoy it in cooking, dressings, drizzled over finished dishes or for bread dipping.

Yes. According to our supplier's current allergen documentation, our olive oils and flavored olive oils contain none of the FDA's nine major allergens (peanuts, tree nuts, sesame, fish, shellfish, eggs, wheat/gluten, dairy and soy) and are vegan-friendly. Our Butter Olive Oil gets its flavor from plant-based botanicals, not dairy.

Tree nuts and sesame are present in the supplier's production facility for other products, but they run on separate, dedicated equipment. If you have a severe allergy, please review the Allergen Statement and Allergen Checklist.

Our supplier's extra virgin olive oils and many of its flavored oils, including Butter, Garlic and Tuscan Herb, are certified Kosher (Pareve) by the Orthodox Union at the source. See the Kosher Certificate.

Yes. The rich, buttery flavor in our Butter Olive Oil comes from a plant-based natural essential oil and a proprietary blend of botanicals, not dairy. It is dairy-free, soy-free and vegan. It is a favorite stand-in for melted butter on popcorn, vegetables, seafood and baked goods.

Our Garlic Olive Oil and several blends, such as Tuscan Herb, are flavored with distilled essential oil of garlic rather than garlic pieces. The FODMAP compounds in garlic (fructans) are water-soluble and do not carry into oil, so garlic-flavored oils are generally considered suitable for a low-FODMAP diet. If you are following a medically supervised diet, check with your dietitian.

Not really. No single food or time of day meaningfully "boosts" metabolism, and research does not show that taking olive oil in the morning, before meals or at night makes a special difference.

What matters more is consistency: enjoying fresh extra virgin olive oil regularly as part of balanced meals. Pairing it with vegetables, fiber and protein makes meals more satisfying, and quality matters, since fresh EVOO keeps more of its natural polyphenols.

Olive oil is not a weight-loss product. Like all oils, it has about 120 calories per tablespoon. It fits best in a balanced diet when it replaces other fats, such as butter or processed seed oils, rather than being added on top. Its rich flavor and healthy fats can make simple, vegetable-forward meals more satisfying.

Yes. Use about three-quarters as much olive oil as the butter your recipe calls for. Olive oil works especially well in cakes, muffins, quick breads and brownies, and flavored oils like Orange, Lemon or Butter add a fun twist.

1 tsp butter = 3/4 tsp olive oil
1 Tbsp butter = 2 1/4 tsp olive oil
1/4 cup butter = 3 Tbsp olive oil
1/3 cup butter = 1/4 cup olive oil
1/2 cup butter = 1/4 cup + 2 Tbsp olive oil
2/3 cup butter = 1/2 cup olive oil
3/4 cup butter = 1/2 cup + 1 Tbsp olive oil
1 cup butter = 3/4 cup olive oil

Swapping a solid fat for a liquid one can change texture, so for recipes that rely on creamed or cold butter, like flaky pie crust or shortbread, stick with butter.

Mother of vinegar[1] - also called Mycoderma aceti (a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid)[2] - is a substance composed of a form of cellulose and acetic acid bacteria that develops          when fermenting liquids, which turns into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other liquids to produce vinegar.

Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar contained in the vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, simply left in and ignored.

No - our balsamic vinegars are unpasteurized therefore contain antimicrobial compounds, acetic  acid, and antioxidants.

No, there is not caffeine in the product, flavoring comes from botanical essential oils. 

No, they are soy free as stated in our allergen statement. This applies to both the White and the Dark Balsamic Vinegar's.

Yes - they are both Dairy Free and Vegan.

Not typically, but it is easy to reduce Redstone Balsamic Vinegars with patient stirring in a pan on low heat. Thicker balsamics are often created by adding flour or other thickeners. We have never adulterated our products in any way. You will find that some of our batches are thicker than others since they are not mass produced. 

The aging process will cause any balsamic to become thicker with time.

Dark Balsamic Vinegar is made with Trebbiano grapes and on occasion with some Lambrusco grape must. The balsamic undergoes cooking and caramelizing in a copper kettle over an open wood fire before being aged the traditional Solera Method - Modena, Italy.  The balsamic is placed in old wood barrels that previously held older batches of aged balsamic vinegar. These barrels, similar to wine barrels, are made from different woods including oak, chestnut, acacia, cherry, mulberry, ash and juniper. These woods add character to the vinegar.

White Balsamic Vinegar is made by blending white grape must with 100% Italian barreled aged white wine vinegar, both made from Albana, Trebbiano and Montuni grapes which grow exclusively in the region of Modena, Italy. The traditionally cooked grape must is then lightly filtered to remove any skins from the cooked must and is placed into new white oak or stainless barrels for aging. The white balsamic condimento is less complex and has not been caramelized over an open wood fire in copper kettles, as the dark condimento has been.

We recommend best by date of 4 months, and use by date of 12 months from the quality control date on the white UPC sticker on each individual bottle. The acidity in the vinegar acts as a natural preservative.  Vinegars will simply become more acidic causing a change in appearance and flavor.

It is not necessary to put the Vinegar in the fridge.  You may prefer to.

No - the sugar found in the balsamic vinegars are natural sugars from the fruit / plant / ingredient.  We do no not add any artificial colors, artificial flavors, ingredients, or preservatives to our products. Products are all natural.

Around the world, balsamic vinegars are often used to marinate meats. They also  add great flavor to vegetables when you roast or sauté' them.  

Most Americans use balsamic vinegars with or without olive oils for salads dressings. Balsamics are also great on Ice Cream or plain greek yogurt. Many people use our white balsamics in sparkling water to avoid drinking soda pop or sugary fruit drinks often loaded with (very) unhealthy high fructose corn syrups or other processed sugars. Our balsamic vinegars contain only natural sugars from the fermented fruit. 

Since Balsamic Vinegar is a fermented fruit, it contains the bacteria to add in digestion and gut health.

The all natural sugars in Balsamic Vinegar will help reduce cravings when you are hungry.

Natural sulfites develop naturally as a by-product of fermentation. Sulfites are chemical compounds found in nature, they preserve food and prevent bacterial growth. Naturally occurring sulfites are generated in very small amounts ranging from 6-40 ppm. 

Yes. According to our supplier's current allergen documentation, our dark and white balsamic vinegars are gluten-free and contain none of the FDA's nine major allergens.

Like all wine-based vinegars, our balsamics contain naturally occurring sulfites. Because they are made by fermentation, they may also contain trace yeast cells, so they are not recommended for anyone with a yeast allergy or sensitivity. For full details, see our Allergen Statement and Allergen Checklist.

Yes. According to our supplier's current allergen documentation, our dark and white balsamic vinegars are dairy-free and contain none of the FDA's nine major allergens.

Like all wine-based vinegars, our balsamics contain naturally occurring sulfites. Because they are made by fermentation, they may also contain trace yeast cells, so they are not recommended for anyone with a yeast allergy or sensitivity. For full details, see our Allergen Statement and Allergen Checklist.

No - our balsamic vinegars are not Kosher certified.

No. It’s quick and easy to create an account which will show your product history and reward points. Just visit Set up Account Here and follow the instructions on-screen.

This is automatically sent to your email address when you place an order. If you haven’t received your order confirmation within 24 hours, please get in touch at Contact Us just in case there’s a problem with your order. Please check your mailbox’s spam or junk folder before contacting in case the order confirmation has been diverted there.

There is only a short amount of time between when you place your order and when we start processing it. If you contact us straight away after ordering, via orders@redstoneoliveoil.com, we may be able to cancel your order before it’s processed.

Shipping Policy

We ship to USA domestic locations.

Shipping costs depend on the total of your order. $0 - $50 ships for $10.  $50 - $79.99 ships for $14.

If your order value is more than $80 - $250, we provide free shipping within the U.S domestic.

Does not apply to gift baskets or wholesale orders.

Return & Refund Policy

Return & Refund Policy

Yes, we do.

There are two ways to buy a gift.

1. Purchase a physical gift card in our physical stores.
2. Purchase a gift voucher at  Buy Gift Vouchers Here.  These are delivered electronically by email and each contains a unique reference number.

Our gift vouchers are ideal if you’re not sure what to get that special person in your life. Simply buy a gift voucher instead for the value of $10, $20 or $50.

Natural flavors are derived from the fruit/ herb themselves - botanical essential oils.

Don't throw away your Redstone Olive Oil logo 200, 375, or 750 mL bottles.  Bring them back to the store for a 10 % savings on your next bottle purchase. Bottle for bottle.

After holding our pricing steady for several months despite rising import and production costs, we wanted to share a brief update. While we will continue to absorb the baseline tariff costs—now at least 15% and higher for some items—we will be implementing a small price adjustment to our oils and vinegars effective immediately.

We have worked hard to delay any increases and remain committed to fair, stable pricing while maintaining the high quality and product diversity you expect from us. Many companies have already passed these full costs on, and we hope our continued efforts to minimize the impact are valued.

Thank you for your trust and your business.

If you’d like it even shorter or more formal, I can adjust!