From Olives to Oil

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

Porcini & Sage Extra Virgin Olive Oil


Imagine delicate, round, and savory porcini mushrooms touched with a dash of freshly picked sage – and we have harnessed that flavor perfectly in this fantastic olive oil. Our Porcini Mushroom & Sage infused EVOO begins with a soft and delicate porcini flavor that is balanced by just enough fresh sage to give it an earthy and smooth aroma. This olive oil truly captures all the wonderful flavors that come with cooking with mushrooms. Try it to dress gnocchi, pasta, or risotto, but we just can’t get enough of it in Gruyere and mushroom omelettes. While it is just as good to finish braised or grilled meats, we highly recommend it in soups and stews.

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Excellent Complements

  • Marinades for Pork and Beef
  • Pasta
  • Polenta
  • Winter Squash
  • Sautéed Vegetables
  • Pizza
  • Crostini
  • Leafy/Winter Greens
  • Soft and Fresh Cheese
  • Eggs
  • Ideas for Use

    • Use to toss whole wheat pasta; add grilled asparagus and shavings of Parmigiano Reggiano.
    • Brush over grilled crostini and top with smoked Gouda cheese.
    • Use to marinate beef before roasting.
    • Use to cook scrambled eggs and frittatas.
    • Use to sauté spinach.
    • Use to make mushroom gravy and serve with your favorite meatloaf.
    • Drizzle over creamy polenta , mushroom risotto or wild rice.
    • Use in place of butter for mashed potatoes; it is equally delicious with sweet potatoes or butternut squash.
    • Combine with  Apple balsamic to baste poultry while roasting.
    • Drizzle over pizza or to finish creamy soups.


Porcini Mushroom Marinara Sauce Ingredients

  • 1-oz pkg. Dried Porcini Mushrooms
  • 1 28 oz. can crushed fire-roasted tomatoes
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely minced
  • ¼ tsp. crushed red chili flakes
  • 3 Tbsp. FROM OLIVES TO OIL Porcini EVOO
  • 2 Tbsp. FROM OLIVES TO OIL Vintage Balsamic Vinegar
  • 1 tsp. FROM OLIVES TO OIL Italian House Blend Seasoning
  • ½ tsp. dried oregano
  • ½ tsp. FROM OLIVES TO OIL Sea Salt
  • 2 Tbsp. fresh basil, roughly chopped

Directions Place dried mushrooms in a glass bowl.  Cover with boiling water.  Let steep for 30 minutes until soft.  Drain, reserving liquid.  Finely chop mushrooms.  Heat a 3 qt. saucepan over medium heat.  Add Porcini EVOO.  Add carrots, celery and onions and cook 5 minutes.  Add garlic and crushed red pepper.  Sauté for 2 minutes.  Deglaze pan with the Aged Balsamic Vinegar.  Add crushed tomatoes, Italian Herb Seasoning, dried oregano, chopped mushrooms and ½ cup of reserved mushroom stock.  Simmer 15-20 minutes until slightly reduced and thickened.   Season with  Sea Salt.  Fold in basil.