From Olives to Oil

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

$10.00 – $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.

Additional information

Size

4oz, 12.7oz

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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