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EXTRA VIRGIN OIL 8.45 oz.
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Item Code: 204
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Spanish missionaries introduced olives into California hundreds of years ago from cuttings of their favorite varietals. The trees thrived in our Mediterranean climate producing superior fruit and oil that are enjoying a renaissance today. We are proud to continue that tradition with our premium, cold pressed Extra Virgin Olive Oil. USE SUGGESTIONS: Pesto – the classic green sauce for pasta, pizza, fish, or vegetables. In a blender or food processor, combine 4 cups of fresh de-stemmed basil leaves, 8 to 10 cloves peeled garlic,5 tbspns butter, ¾ grated parmesan cheese, 4 tbspns romano cheese, ½ cup pinenuts, and ¾ cup Extra Virgin Olive Oil. Blend and serve. Refrigerate of freeze leftovers. Bagna Cauda – garlicky Italian “hot bath” ideal for dipping vegetables or breads. In a blender or food processor, combine 1 cup Extra Virgin Olive Oil with ½ lb melted butter, 1 head of garlic cloves separated and peeled, 2 to 4 anchovy fillets, salt and pepper to taste. Blend and serve.
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