From Olives to Oil

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

Truffle Extra Virgin Olive Oil


Medium-bodied Black Truffle EVOO is delicious in risotto.  Drizzle over cream soup just before serving.  Brush on steaks or burgers right off the grill.  Use in place of butter for a memorable grilled cheese.  Brush on top of poultry skin with FROM OLIVES TO OIL Italian House Blend  for a sumptuous roast turkey or chicken.  Pop your popcorn with it.  Try making truffle fries!

Less than .2% acidity.

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Excellent Complements

  • Aioli
  • Baked Brie
  • Scrambled Eggs
  • Hummus
  • Pasta (Mac & Cheese), Rice, Risotto
  • Pizza
  • Popcorn
  • Soups: Creamy Soups, Tomato, Asparagus
  • Vegetables: Cooked Spinach, Corn on the Cob, Potatoes
  • Carpaccio
  • Fine Cheeses


Roasted Potatoes, Carrots and Onions


  • 8-10 baby red potatoes, scrubbed and cut into ½”  cubes
  • 4-6 carrots, peeled and cut into ½” cubes
  • 1 large yellow onion, peeled and chopped
  • 1 fennel bulb, scrubbed and sliced vertically into 1/3” strips
  • 2 tsp. Season Salt
  • FROM OLIVES TO OIL® Truffle EVOO for drizzling
  • FROM OLIVES TO OIL® Aged Balsamic Vinegar for drizzling


Pre-heat oven to 375° degrees.  To a large roasting pan add all of the vegetables.  Season with a season salt.  Starting at one end of the pan, drizzle the Truffle EVOO over all vegetables.  Splash with Aged Balsamic Vinegar and stir well to combine. Place pan in oven and roast for 40 – 45 minutes or until the vegetables are nicely browned.  Stir the pan once or twice during roasting time.  Serves 4.