From Olives to Oil

A sign that says, " a olives to oil ".

Fior Fiore Extra Virgin Olive Oil


A mild-bodied oil, this early Extra Virgin Olive Oil has a wonderful buttery flavor and mouth feel, making it a great butter replacement for vegetables, toast and bagels.  It’s excellent for bread dipping.  Use it for cooking, salads, and for finishing. Less than .2% acidity.  UNFILTERED Polyphenols: 380

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Crab Imperial


  • 1 c. mayonnaise, divided
  • 2 tsp. season salt
  • 1 lb. lump crab meat
  • 1 Tbsp. FROM OLIVES TO OIL Fior Fiore EVOO
  • 1 Tbsp. flour
  • ½ c. milk
  • Smoked Paprika


Preheat oven to 450°F.  Mix season salt and ½ cup of the mayonnaise in large bowl.  Add crabmeat; toss until well mixed. Heat the olive oil in medium saucepan on low heat.  Add flour; stir with wire whisk until blended.  Gradually add milk, whisking until well blended.  Bring to boil, stirring constantly.  Gently stir in crab mixture.  Spoon mixture into 6 greased 6-ounce baking dishes or shells.  Or, spoon into shallow 1-quart baking dish. Spread the remaining mayonnaise over crab mixture.  Sprinkle with smoked paprika.  Bake 10 to 12 minutes or until bubbly and top is lightly browned.