From Olives to Oil

Basil Extra Virgin Olive Oil


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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Crock-Pot Risotto


  • 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


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.