From Olives to Oil

Avocado Oil


Origin California. As a mild-flavored oil that pairs beautifully with any type of Mexican cuisine, you can sauté vegetables with it and use it to sauté your onion and garlic when making refried beans.  Add it to your FROM OLIVES TO OIL® Pomegranate Balsamic Vinegar for a delicious marinade for chicken.  It makes a very flavorful vinaigrette when combined with FROM OLIVES TO OIL® White Balsamic Vinegar and drizzled over a chopped salad of mushrooms, tomatoes and avocados.




Homemade Refried Beans


  • 1 12-oz. pkg.  Cranberry Beans
  • 1 onion, diced
  • 2-3 cloves garlic, chopped
  • 1 qt. chicken stock
  • 3 Tbsp. FROM OLIVES TO OIL® Avocado Oil
  • 1 tsp. FROM OLIVES TO OIL® Sea Salt
  • 1 tsp. Chipotle Chili powder


Place beans in large stockpot, cover with water and soak overnight.  Drain beans. Cover beans with chicken stock.  If necessary, add additional water to cover beans by 1 inch.  Bring to a boil, cover and simmer for 45 minutes or until tender.  Drain off any excess stock.  Meanwhile, heat a skillet over medium heat.  Add Avocado Oil and sauté onions for 5 minutes.  Add garlic and sauté an additional 2 minutes.  Season onions and garlic with salt and chipotle powder.  Add onion mixture to beans and mash with either a potato masher or immersion blender.