From Olives to Oil

Leccino Extra Virgin Olive Oil


With its full body, our Leccino EVOO has a wonderfully smooth start followed by just a hint of olive flavor and a full pepper finish.  Use for salads, finishing and for dipping.

Less than .2% acidity. Polyphenols: 410

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Green & Black Olive Tapenade


  • 1 c. FROM OLIVES TO OIL Green Olives, pimento removed and sliced
  • 1 c. black olives, sliced
  • 2 cloves garlic, finely minced
  • 2 Tbsp. capers , drained
  • ¼ c. FROM OLIVES TO OIL Leccino EVOO
  • ¼ c. Italian parsley, finely chopped
  • 4 to 8 oz. log goat cheese
  • 2 loaves baguette
  • FROM OLIVES TO OIL® Garlic EVOO to brush


Process olives, garlic, capers and FROM OLIVES TO OIL Leccino EVOO in food processor until finely diced.  Do not over process into a paste.  Mix in parsley.  Cover and refrigerate at least 2 hours before serving.  Before serving, allow goat cheese to sit at room temperature to soften.  Meanwhile, slice baguette into 1/2 to 3/4 inch slices.  Brush each slice with FROM OLIVES TO OIL Garlic EVOO.  Broil or toast bread slices until lightly browned.  Place goat cheese log on one end of a serving tray with a small bowl of tapenade in the center and bread slices arranged on the other end.  Spread goat cheese on a bread slice and top with a spoonful of tapenade.