From Olives to Oil

Roasted Walnut Oil


Origin California. Try it with either FROM OLIVES TO OIL® Apple or Pear Aged Balsamic Vinegar for a unique and flavorful vinaigrette.  Use it in place of butter or vegetable oil in your baking recipes.  It is especially good in brownies!



Farro Salad


  • 2 c. FROM OLIVES TO OIL® Farro
  • 1 c. Sun-dried Tomatoes, julienned (sliced into matchsticks)
  • 1 c. asparagus or green beans, blanched (brief boiling followed by plunge into ice-water to stop the cooking), cut into ½ inch pieces
  • ¼ c. chopped scallions
  • ¼ c. chopped parsley
  • ¾ c. toasted walnuts, chopped
  • ¾ c. dried cranberries
  • 2 Tbsp. FROM OLIVES TO OIL® Aged Balsamic Vinegar
  • ¼ c. FROM OLIVES TO OIL® Roasted Walnut Oil


Rinse Farro.  Bring 6 cups water to a boil.  Season with salt, add Farro, cover and simmer for 30 minutes or until al dente (cooked so as to be still firm when bitten).  Drain Farro and place in large serving bowl.  Drizzle Walnut Oil and aged Balsamic vinegar over Farro and stir to coat evenly.  Add remaining ingredients and stir to combine.  Serve warm, at room temperature, or as a cold salad. Serves 6-8.