From Olives to Oil

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

Sun-Dried Tomato Extra Virgin Olive Oil


Start your tomato-based sauces with this medium-bodied EVOO.  Make your homemade focaccia bread with it.  It makes a delicious vinaigrette for a chopped salad when combined with our FROM OLIVES TO OIL White Balsamic Vinegar.  It’s wonderful as a bread dipper with a splash of FROM OLIVES TO OIL Vintage Balsamic Vinegar.  It is also delicious over pasta.

Less than .2% acidity.

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Caramalized Onion Focaccia Bread


  • 1 onion, sliced, divided
  • 2 cloves garlic, chopped
  • 3 Tbsp. FROM OLIVES TO OIL Fior Fiore EVOO
  • 2 Tbsp. FROM OLIVES TO OIL Vintage Balsamic Vinegar
  • 3 tsp. chopped fresh rosemary, divided
  • ½ pkg. Sun-Dried Tomatoes
  • 1 c. whole milk, warm
  • 2 tsp. honey
  • 2 tsp. dry yeast
  • 2 tsp. FROM OLIVES TO OIL Sea Salt, divided
  • 1 Tbsp. FROM OLIVES TO OIL Garlic EVOO
  • 2-½ c. flour
  • ½ c. FROM OLIVES TO OIL Sun-dried Tomato EVOO, divided
  • ½ c. Parmigiano Reggiano, finely shredded


In a large sauté pan, heat 3 Tbsp. Fior Fiore EVOO over medium heat.  Add onions and cook, stirring occasionally until caramelized, 15-20 minutes.  Add garlic, ½ tsp. salt and 2 tsp. rosemary.  Sauté 2-3 minutes then add the Aged Balsamic Vinegar and cook an additional 2 minutes.  Remove from heat and cool.  Coarsely chop ½ of the onions.   Chop sundried tomatoes.

In a small bowl, combine warm milk, honey and yeast.  Let yeast dissolve in the warm liquid for 5 minutes until foamy.  In a large bowl, combine 2 cups flour, 1 tsp. salt, and the chopped caramelized onions.  Stir to combine.  Pour in yeast mixture and 1 Tbsp. Sun-dried Tomato EVOO.  Stir to combine.  Turn out dough onto floured board and knead in remaining ½ cup flour.  Knead dough until smooth and elastic, about 5 minutes.  Transfer dough to a large bowl that has been oiled with Sun-dried Tomato EVOO.   Cover lightly with a cloth and let rise until doubled, about an hour.

Preheat oven to 375.  Brush a 9 x 12 inch baking pan with 1-2 Tbsp. Sun-dried Tomato EVOO.  Lightly punch down dough and transfer to baking sheet.  Press dough out to cover the entire sheet.  Top with remaining sliced caramelized onions and the Sun-dried tomatoes.  Sprinkle on remaining 1 tsp. rosemary and ½ tsp. salt.  Pour 3-4 Tbsp. Sun-dried Tomato EVOO over dough covering it completely.  Sprinkle with Parmigiano Reggiano.  Let rise about 30 minutes.  Press fingertips into dough making slight indentations.  Bake for 30-35 minutes until lightly golden brown.