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Substitutions

Olive oil can be substituted for butter in most recipes using the following conversion chart:
Butter Olive Oil
1 tsp = 3/4 tsp
1 tbls = 2 1/2 tsp
1/4 cup = 3 tbls
1/3 cup = 1/4 cup
1/2 cup = 1/4 cup + 2 tbls
2/3 cup = 1/2 cup
3/4 cup = 1/2 cup + 1 tbls
1 cup = 3/4 cup

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Our Kitchen

Great food starts with great ingredients and the quality of the olive oil you use will determine the overall flavor of any dish. Olive oil should be thought of as a seasoning and an ingredient. Look for olive oil bottled in dark glass with the harvest date on the label and store away from heat and light – resist the temptation to keep it next to your range.


LEMON-Y FENNEL WHITE BEAN SOUP with ORZO
Sauteing the vegetables in lemon flavored olive oil gives this soup its lemon flavor.


 
Ingredients

3 tbs

lemon flavored olive oil

1

small onion, chopped

2

carrots, sliced

1

 

small fennel bulb, thinly sliced

1 14.5 oz

can canellini beans, drained

1/2 cup

white wine

1/2 cup

 

orzo

6 cups

 

chicken or vegetable stock

2 tbs

 

Italian parsley, minced

 

 

salt

LEMON-Y FENNEL WHITE BEAN SOUP with ORZO

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Directions

Pour lemon flavored olive oil in large pan, add onions, carrots, fennel and 1/2 teaspoon salt. Saute over med-low heat until soft, 10-15 minutes. Add orzo, saute briefly to coat. Add beans, white wine, stock and parsley. Bring just to boil, reduce heat to simmer and cook 30 minutes. Adjust seasoning.


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