Name: Tuscan Herb Extra Virgin Olive Oil
SKU: OO999944
Availability: InStock

Description

Origin: Argentina – Organic

Culinary Uses: Salads, Seafood, Chicken, Marinade, Vegetables, Bread, Pasta

Pair with: White Lemon, Tuscany, Traditional

Ingredients: Oil from olives, garlic, basil, rosemary, oregano

Nutrition: 1 T. = 120 calories, 9 grams fat

This best selling extra virgin olive oil has an intoxicating aroma of garlic, oregano, basil and rosemary! Very quickly became an Olive Mill favorite to all of our fans. Excellent for all those Italian dishes or bread dipping. This organic oil from Argentina is a great finishing oil drizzled over salads, pastas or meats. Will also hold up to heat for stir-frying or grilling meats and vegetables. Pairs with the Tuscany Balsamic, Traditional Balsamic, Fig Balsamic or White Lemon Balsamic.

Recipes

Herbed Greek Potatoes with Feta Cheese

Preheat oven to 450. Lightly oil large baking dish. Stir the potatoes; garlic, oil, water lemon juice, salt had pepper together in a bowl until the potatoes are evenly coated; pour into prepared baking dish.

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Green Beans Italiano

Place beans in a large saucepan and cover with water. Bring to a boil. Cook uncovered for 8-10 minutes or until crisp-tender.

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Broccoli Marinara

Heat oil in a large skillet over medium heat. Add garlic and cook for a few minutes, stirring constantly. Pour in the tomatoes in their juices and simmer until the liquid has reduced by about ½.

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Tortellini Salad

Cook the tortellini according to package instructions, drain in a colander and rinse with cold water.

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Marinara Sauce

Heat oil in skillet over low heat, sauté garlic 2 minutes. Remove pan from heat. Allow to cool, add tomatoes, wine water, salt and sugar.

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Bacon Wrapped Pork Medallions

Preheat oven to 400. Place the bacon in skillet and cook until lightly browned and flexible. Remove from skillet. Slice the tenderloin creating medallions.

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Rotini with No-Cook Tomato Sauce

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, add the balsamic, oil and cheese.

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Shrimp and Feta Cheese Pasta

In a medium skillet heat 2 T. oil. Cook shrimp, garlic and wine for 5 minutes. Remove shrimp with slotted spoon and set aside.

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Macaroni Coleslaw

Bring a large pot of water to boil. Add macaroni and cook 8-10 minutes. Rinse with cold water, drain. Place macaroni in large bowl and toss with pepper, onion, carrot, pineapple, reserved juice and cabbage. Sprinkle with garlic and toss to combine. Set aside. In a small bowl, stir together the mustard, oil, vinegar seasonings and yogurt. Toss with macaroni with dressing, cover and refrigerate for 1 hour. To serve toss the salad again and sprinkle with coconut.