From Olives to Oil

Basil Extra Virgin Olive Oil

$19.00

Medium–bodied, this EVOO is excellent over heirloom tomatoes and fresh mozzarella.  Delicious in a pasta sauce, homemade pesto, or directly over pasta, you can also drizzle over steamed vegetables.  And it’s wonderful as a bread dipper when paired with FROM OLIVES TO OIL aged Balsamic Vinegar and FROM OLIVES TO OIL® Italian House Blend Seasoning .

Less than .2% acidity.

 

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Description

Excellent Complements

  • Vinaigrettes
  • Sauces
  • Leafy Greens
  • Marinades for Beef, Poultry, & Seafood
  • Pasta
  • Summer Squash
  • Grains
  • Artichokes and Vegetables
  • Pizza
  • Peas
  • Omelettes
  • Carrots
  • Soft Cheeses
  • Thai-inspired dishes
  • Ideas for Use

    • Brush on Italian bread, especially focaccia or ciabatta then grill.
    • Drizzle over chopped fresh tomatoes for bruschetta and finish with Vintage dark balsamic.
    • Combine with any of our suggested vinegar pairings for the most delectable vinaigrette or marinade.
    • Spread whipped ricotta cheese over a slice of grainy bread and drizzle with Basil olive oil.
    • Toss with whole wheat pasta, peas, and roasted asparagus.
    • Drizzle over pizza.
    • Use to make basil aioli and use as a condiment with seafood or vegetables, especially artichokes, asparagus, and haricot verts.

Recipe

Crock-Pot Risotto

Ingredients 

  • ¼ c. (+ a little extra) FROM OLIVES TO OIL® Basil EVOO
  • 2 shallots, peeled & minced
  • 1 ¼ c. Arborio rice (from The FROM OLIVES TO OIL®)
  • ¼ c. dry white wine
  • 3 ¾ c. low sodium chicken broth
  • 1 tsp. salt
  • ½ c. freshly grated Parmigiano-Reggiano cheese

Directions

Heat Basil EVOO in sauté pan over medium heat; sauté shallots until softened.  Lightly coat crock-pot with some of the extra Basil EVOO.  Add sautéed shallots & Basil EVOO to crock-pot.  Add rice & coat with mixture.  Stir in wine.  Stir in chicken broth.  Add salt.  Cover & cook on high for approximately 2 hours, (or until liquid is absorbed).  Stir in cheese just before serving.