From Olives to Oil

Garlic Extra Virgin Olive Oil


Medium-bodied, Garlic EVOO is great for bread dipping.   It’s delicious over pasta.  Combine it with FROM OLIVES TO® White Balsamic Vinegar, FROM OLIVES TO® Italian House blend seasoning and, a little Dijon for an Italian herb vinaigrette.  Use it as a marinade for meats when you combine it with our grilling seasoning blends.  Make your own garlic bread or croutons.  Pop your popcorn with it.

Less than .2% acidity.

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Excellent Complements

  • Marinades for Poultry, Lamb, Beef, and Shellfish
  • Pasta
  • Vegetables
  • Couscous
  • Stir-Frys
  • Grains
  • Ideas for Use

    • Combine with Vintage dark balsamic or Mediterranean  balsamic for salads.
    • Combine with Apricot balsamic for pork or poultry marinade.
    • Combine equal parts with  Espresso for a flank steak marinade.
    • Use for bread dipping.
    • Drizzle over your pasta or add as a secret ingredient in a savory red sauce.
    • Drizzle over grilled pizza and flatbread.
    • Use to finish creamy mashed potatoes.
    • Use to toss pasta; it is especially delicious with spaghetti.
    • For extra flavor, use this oil instead of plain olive oil for basting when cooking vegetables.
    • Use to cook Mexican-style garlic shrimp.


Garlic Olive Oil Spaghetti


  • -Sauté  8-12 cloves garlic in 2-3 oz. FROM OLIVES TO® Garlic EVOO
  • -Add 14.5 oz. can of petite diced tomatoes
  • -Season with: basil leaves, oregano, parsley     flakes, salt & pepper to taste
  • -Simmer 


  • Sauté 1 lb. of lean ground pork flavored with dried fennel to taste 


  • Boil 1 lb. Paccheri Organic Italian Pasta found at  From Olives to Oil until ‘al dente’ in water containing 2-3 dashes of  FROM OLIVES TO® Garlic EVOO


  • Add meat to sauce mixture
  • Simmer briefly to blend
  • Drain pasta and “plate”
  • Pour sauce over pasta, (do not “fold”)
  • Serve with your favorite grated Italian cheese