Liquid Gold:
The Art of Cold-Pressed Olive Oil

At Ember & Olive, the "Olive" in our name isn't just a nod to Mediterranean tradition; it's a commitment to one of the world's most versatile and misunderstood ingredients. If the wood fire is the soul of our kitchen, then extra virgin olive oil is its lifeblood.

From Grove to Table

We partner with a small, family-run estate in the Santa Ynez Valley that harvests their olives at the peak of freshness. These olives are cold-pressed within six hours of being picked—a rigorous standard that preserves the polyphenols and the vibrant, peppery finish that characterizes truly exceptional oil.

"Good olive oil should taste like the sunshine and the soil it came from. It should have a bite, a story, and a soul."

The Finishing Touch

While we use a milder oil for some low-heat cooking, our "Liquid Gold"—the early-harvest Mission and Arbequina blend—is reserved exclusively for finishing. We drizzle it over wood-fired focaccia, swirl it into our charred tomato broths, and even use it to emulsify our dark chocolate ganache.

The peppery kick of the oil acts as a bridge between the smoky depth of the hearth and the bright, acidic notes of our seasonal produce. It is the final layer of complexity that brings a dish into perfect balance.