We sell only the freshest Award Winning Olive Oil's direct from trusted high quality producers. After opening your bottle, keep in in a cool, dark place (no need to refrigerate) in your cupboard will be just fine. We recommend using your Olive Oil within 6 months, but they will normally be good for up to 2 years.
Extra virgin olive oil is one of the best oils to cook with! Extra virgin olive oil is perfect for not just cooking, it is great for; frying, sautéing, poaching, dressing and baking. Extra Virgin Olive Oil has a high smoke point that can hold up to high cooking temperatures. [410 degrees F]
Yes - below is the conversion chart. Note that solid fats act different than liquid fats. When substituting liquid for liquid (such as veg oil) the results are the same. When substituting solid to liquid there may be a change in texture and crispiness.
Fresh olive oils are (typically) harvested once time per year in each hemisphere, (Example: northern Hemisphere oils, from Calif., Spain, Italy, Greece, Portugal, Turkey, etc., are harvested in November and usually arrive in our stores from February to mid March. Oils from the Southern Hemisphere, including those from Australia, Chile, Argentina, Uruguay, etc. are (typically) harvested in May and arrive in our stores in July and August. Additional oils from each season are ordered or re-stocked as supply and demand allow. We are careful not to "over-buy" and since Redstone Olive Oils are not mass produced, we recommend that if you find something you really like, get a little extra before its gone.
EVOO is shorter "extra virgin olive oil". "Extra Virgin" means no defects of smell or flavor. A single defect at the time of the harvest & press would (typically) cause the oil to be characterized as a "virgin" olive oil as opposed to "extra virgin". More than 2 defects and the oils would be considered (by experienced olive oil aficionados testers) to be "Lampante" (lamp oil). Redstone will happily supply you with all the "extra virginity" you can handle.
Olive oil from a chemistry perspective, is mostly oleic acid which brings out more smells and flavors in everything you serve or cook with it! It is also great internally and externally for skin and hair. Fresh robust olive oil (containing high phenolic compound counts) are scientifically proven to reduce inflammation. Many people drink a couple tablespoons a day to reduce joint pain and reduce coronary arterial disease risk factors. Since the fats in olive oil are good for you, try it in almost anything you cook, eat or serve.
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.
Yes, we regularly offer a number of products that are considered "vegan". Redstone's butter flavored olive oil is all made from plants. It contains no dairy or unhealthy butter flavorings (such as diacetyl) whatsoever, so its HUGELY popular with vegans or anyone who loves the flavor of butter but is looking to avoid dairy fats and associated cholesterol issues. Its all made from plants! Try it and see why it's a top seller!
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 re not mass produced. See our balsamic glaze recipe.
Our extra virgin olive oils (EVOO) are seasonal, harvested once in each hemisphere per year. Our EVOOs are tested by the University of California Davis Olive Research Center. UC Davis is considered to be one of the highest regarded research centers for olive oil worldwide.
As an FYI: When freshly harvested oils come in (about every 6 months...) we put what is left from that prior season on clearance, even though they are usually still very fresh compared to our competitors or any national brand oils you might find at the grocery store!
All our olive oils (EVOOs, fused or infused) should be good for about 18 months if you keep them in a cool dark place with the bottle sealed up.
For factual info on olive oil and its health properties, we encourage you to visit the UC Davis website (just type in "UC Davis Olive Center" in your search engine browser).
Without knowing the specific product you are referring to in your inquiry with us, I would also recommend clicking here:
A few years back this myth seems to have taken hold in the public's minds when Dr. Oz (on live TV) mistakenly said: (paraphrasing) "you could tell if an olive oil was of good quality if it got cloudy & gelatinous in the refrigerator". This has been thoroughly debunked by experts, as even poor olive oils will get gelatinous in the fridge, since (chemically speaking) olive oil is mostly oleic acid, which is a (healthy) fat. There are a variety of factors as to why your specific oil may not have clouded up in the fridge.
Yes, all Redstone Olive Oils are made only from oils extracted during the first press; i.e.; the first time the olives are crushed and malaxed.
Chronologically speaking, the "earliest" crush / press of the season might also be mis-used in some context as first pressed. "Early harvest" extra virgin olive oils often make the finest EVOOs, when the olives are not yet fully ripened. The early harvest olives tend to be very bitter and pungent which is a positive thing for an EVOO. Later in the season, sometimes just a couple days or weeks later, the ripened olives produce much more olive oil, but it is not generally as good from a health benefit standpoint.
The term cold pressed is a bit of a "misnomer" as there is nothing "cold" about it. Temperatures under 81 degrees (fahrenheit) are considered "cold" in the case of olive oil production. The processors of fine extra virgin olive oils would never add heat to the process to get more oil from the olives as many large olive oil conglomerates do. Heat damages the oil and its healthy properties by reducing anti oxidants (speeding oxidation) which results in shorter shelf life for the oils. Mass produced olive oil products often blend lesser or aging oils into their products.
It is very hard to compare the mass produced international brands with truly fresh olive oil products from Redstone Olive Oil as they are not similar in how they are produced.
Remember - "friends don't let friends use grocery store olive oils...!"
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