Welcome to our Extra Virgin Olive Oil (EVOO) collection — a selection of olive oils we’re genuinely proud of. These aren’t your average grocery store oils. They’re fresh, cold-pressed, full of flavor, and made from carefully harvested olives that speak for themselves.
At Redstone, we believe you deserve to know where your food comes from, and we make sure every bottle in our olive oil collection reflects that.
Why Our Olive Oil Tastes Different
Let’s be honest: not all olive oils are created equal. Ours stand out because we care about every step of the process — from grove to bottle.
Here’s what makes our EVOO different:
1. Olives are picked at the right time — never overripe
2. Cold-pressed within hours of harvest
3. No mixing, no chemicals, no shortcuts
4. Non-GMO, always pure
5. Sourced from trusted small farms in California, Italy, and beyond
We don’t just make olive oil. We make sure it’s something you’d want to dip fresh bread into and say, “Wow.”
How to Use EVOO Like a Pro (Even If You're Not One)
Extra Virgin Olive Oil is one of those ingredients that can do a lot without trying too hard. Here's how most of our customers use it:
1. As a finishing drizzle on roasted veggies or grilled fish
2. Mixed with balsamic for a quick, clean salad dressing
3. On fresh pasta with a pinch of sea salt and parmesan
4. In a simple dip with herbs and warm bread
5. Even outside the kitchen — for skin, nails, and hair
Once you try it, it becomes one of those things you never want to run out of.
Why EVOO Is Good for You
We’re not doctors, but we do know a thing or two about olive oil. Real EVOO is packed with:
1. Heart-healthy fats that help lower bad cholesterol
2. Antioxidants like polyphenols, which protect your cells
3. Vitamin E to support skin and immune health
4. Natural anti-inflammatory properties
5. No preservatives or mystery ingredients
It’s one of the only oils nutritionists, chefs, and grandparents all agree on.
Questions People Ask
What’s the difference between extra virgin, virgin, and regular olive oil?
This is probably the #1 confusion point. People want to know why prices vary so much. The key differences come down to how the oil is processed and its acidity level. Extra virgin is the least processed and highest quality, while “regular” or refined oils go through chemical processing and have milder flavor.
Is olive oil actually healthy, and how much should I use?
People associate olive oil with heart health but want clarity. Questions usually revolve around calories, fat content, and whether it’s good for weight loss. The short answer: yes, it’s rich in healthy monounsaturated fats, but moderation still matters.
Can you cook or fry with olive oil, or does it break down?
There’s a lot of confusion about smoke points and whether heating destroys nutrients. Many consumers worry that cooking with it makes it unhealthy, even though good-quality olive oil is generally stable for most home cooking methods.
How should olive oil be stored, and does it go bad?
People often don’t realize olive oil is perishable. They ask about shelf life, refrigeration, and how to tell if it’s rancid. Light, heat, and air are the main enemies, and freshness has a big impact on taste and nutritional value.
How can I tell if olive oil is real or fake?
Adulteration is a big concern. Consumers often worry about blends with cheaper oils or misleading labels. They look for signs like certifications, harvest dates, dark bottles, and trustworthy brands—but it’s not always easy to verify authenticity.
