Flamingo Estate's olives are grown on a multi-generational family-run farm, and are hand-selected at peak ripeness then pressed immediately to ensure critical freshness. This farm operates with organic, sustainable and biodynamic principles, honoring the link between people, the land, and the community. The paste from pressing olives is turned into natural compost tea to fertilize the trees and benefit pollinators. They also irrigate their groves with water from their pond, which is rich in soil-beneficial micro-organisms.
FLAMINGO ESTATE
The abundance of Sage in the Garden by Flamingo Estate inspired the aroma of this Candle. It’s deeply cleansing and camphorous, softened by a hint of sweetness.
FLAMINGO ESTATE
The Agrigento Olive Tree Candle is inspired by sunset in two places: our Olive grove at Flamingo Estate, and the ancient Olive groves surrounding Agrigento’s Valley of the Temples, on the southern coast of Sicily.
But they are closer than you might think. At the Estate, our Olive Trees are descendants of old Mediterranean varieties, grown from cuttings whose ancestors took root long ago in Europe. At sunset, their silver leaves catch the last light, the trunks turn dark and sculptural, and the whole garden smells green, floral, woody, and alive.
FLAMINGO ESTATE
We fell in love with this special Balsamic for its rich, silky texture and deep, sweet flavor profile. It’s the sort of flavor you can only get from aged Balsamic, made in oak barrels over long Winters. The Trebbiano and Lambrusco grapes are grown organically and hand-selected by Balsamic maker Nicolo Verrini. His passion for Balsamic was passed down by his grandfather, who started making Balsamic Vinegar back in the 60’s. Nicolo is a firm believer that the best Balsamic begins with the best grapes, and his goal is to preserve the beauty that Mother Nature provides. I use it on EVERYTHING — cheese, salads, and sometimes on a spoon in the middle of the night when nobody is watching!