From Olives to Oil

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

Oregano Extra Virgin Olive Oil


With its medium body and Tuscan flare, you can use Oregano EVOO to make your own pizza crust or start your pasta sauces.  Combine it with FROM OLIVES TO OIL® White Balsamic Vinegar for a delicious Greek vinaigrette.  Cook your eggs with it.

Less than .2% acidity

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Shrimp Marinara


  • 1-12 oz. package of  Linguine
  • ¾ lb. medium shrimp
  • 1 medium onion, chopped
  • 1 Tbsp. FROM OLIVES TO OIL Oregano EVOO
  • 1 can (24 oz.) of tomatoes
  • 1 tsp. oregano
  • 1 tsp. parsley


Cook and peel shrimp, then refrigerate.  Sauté chopped onions in the Oregano EVOO until clear.  Add tomatoes, oregano, parsley; then salt and pepper to taste.  Cover and cook for 25 minutes.  Add shrimp to sauce and cook for 2 minutes.  Cook pasta according to directions on package (cooks in less than 5 minutes).  Drain and place in serving bowl.  Pour sauce and shrimp over pasta; serve at once. Serves 4.