I’ve been using it daily!
I would consider myself an expert at consuming extra-virgin olive oil. I use it daily for everything, including cooking! I’ve also been lucky enough to taste some of the best in the world while travelling throughout Italy and Greece. I’m continually mesmerized by its golden green glimmer, the fruity, earthy taste it carries so delicately and its fiery finish in the back of my throat. Extra-virgin olive oil is deeply rooted in so many cuisines, which is why there are dozens of different brands I’d recommend wholeheartedly from Turkey, Italy, Tunisia, Spain or Greece.
So why is the Heritage Extra Virgin Olive Oil from California’s Flamingo Estate so enticing to both Martha Stewart and me?
Flamingo Estate Heritage Extra Virgin Olive Oil
“It is the only olive oil I use at home,” Stewart proudly said while chatting with Flamingo Estate’s owner, Richard Christiansen, at the Kohler Food & Wine event in October 2025. While yes, this is a big claim from Stewart, I can’t say I’m entirely surprised to learn that she has fallen in love with this product. First and foremost, it checks all the essential boxes of a high-quality extra-virgin olive oil: It is made with single-origin olives, which means you’re getting a distinctive flavor profile. The harvest date is clearly stated on the brand’s website, so you can see how fresh it is. And lastly, the oil is stored in a tinted glass bottle, which shields it from light and oxidation, keeping it fresher for longer. In my opinion, any EVOO producer worth their olives would never store their product in anything that would compromise its quality, so this is essential.
What makes this oil special is its taste, of course, but also the story behind it. Everything from Flamingo Estate tells a tale of craftsmanship and care—something Stewart takes pride in as a gardener. (Take one look at her Instagram and you’ll see just how much tender love and care go into the food and plants she grows.) The Heritage Extra Virgin Olive Oil is made by fourth-generation olive farmer Philip Asquith, who tends to thousands of 150-year-old olive trees from four varieties—Frantoio, Leccino, Pendolino, and Arbequina—across acreage in California. The olives are harvested by hand and pressed as soon as possible to preserve their flavor and micronutrients.
The result is an olive oil full of terroir—a term borrowed from the wine world that describes how climate, soil, and local conditions shape the distinct character of a region and the flavor of the products grown there. How fun!
In terms of flavor, this oil tastes earthy, grassy and peppery, with a tiny hint of sweetness and a deep olive richness. But it’s also neutral enough that you could, like Stewart, use it for a wide variety of dishes, including fresh salads and slow-cooked sauces. I’ve gone through bottle after bottle of this olive oil and never tired of it.
You can shop more of my favorites from Flamingo Estate below, though I will stand by what Martha Stewart says and recommend the Heritage Extra Olive Oil above all.
More of My Favorite Flamingo Estate Products
Jasmine Damask Rose Rich Cream
Heirloom Tomato Candle
Heirloom Garlic Olive Oil
Seasonal Subscription Box
Agrigento Olive Tree Candle
Fridays From the Garden Cookbook
At the time of publishing, the price was $48.
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