From Olives to Oil

A sign that says, " a olives to oil ".
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Rosemary Extra Virgin Olive Oil

$20.00

Our medium-bodied Rosemary EVOO is wonderful for roasting potatoes.  Combine it with FROM OLIVES TO OIL Vintage  Balsamic Vinegar and FROM OLIVES TO OIL Rosemary Garlic Seasoning blend for a delicious marinade for beef, lamb or poultry.  Pair it up with FROM OLIVES TO OIL Apple Balsamic Vinegar and FROM OLIVES TO OIL Italian House Blend Seasoning  for a marinade for pork.  Sauté your vegetables with it.  It’s also great over pasta and of course, for bread dipping.

Less than .2% acidity.

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Description

Excellent Complements

  • Vinaigrettes
  • Pasta
  • Couscous
  • Marinades for Lamb, Beef, Pork, and Poultry
  • Grains
  • Vegetables
  • Legumes
  • Bread Baking

  • Ideas for Use

    • Use it to roast or grill vegetables.
    • Combine with minced garlic to marinate pork, lamb, or beef.
    • Combine with  balsamic to marinate lamb then roast.
    • Mix with any of the suggested vinegar pairings for a great salad dressing; this is especially delicious for grains and couscous.
    • Brush on a baguette before toasting. Use to dress tomatoes for bruschetta.
    • Use to roast nuts – especially cashews and almonds.
    • Brush over fresh sliced pita bread then toast.
    • Use in your favorite white bean soup.
    • Drizzle over creamy polenta.
    • Use in lieu of plain olive oil in your favorite homemade bread recipes. We especially like it in focaccia and ciabatta breads.

Recipe

Salmon with Sun-Dried Tomatoes

Ingredients 

  • 4 pieces salmon filets
  • 8  olive-oil packed Sun-dried Tomatoes
  • 2 Tbsp. FROM OLIVES TO OIL  Rosemary EVOO
  • 1 tsp. Season Salt
  • 2-3 lemons, cut into wedges to serve with salmon

Directions

Wash the salmon and pat dry with paper towels.  Spread a large piece of foil – enough to fold over and enclose 2 pieces of salmon in a pouch.  Pour 1 tsp. Rosemary EVOO  on foil for the base and put 2 pieces of salmon on top of foil.  Season each piece with ¼ tsp. season salt.  Place 2 tomatoes on each piece of salmon.  Drizzle 1 tsp. of Rosemary EVOO on each piece, then fold the foil over the salmon and make a packet.  Put the packet on a baking sheet and keep in fridge until ready to bake.  Prepare the next 2 pieces in the same way.  Bake 25 minutes in the middle of a 400° oven.

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