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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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Balsamic Vinegar

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.


OLIVE OIL/BALSAMIC ROASTED TOMATO SOUP
Some of our favorite recipes are those that don't require precise quantities and measurements yet almost without fail turn out beautifully. Regardless of how many tomatoes are ready in your garden this method of roasting the tomatoes first with a handful of vegetables drizzled with olive oil and balsamic will yield a great soup base.
 
Ingredients
 

 

plum tomatoes, halved

 

garlic cloves, peeled

 

onion, quartered

 

 

carrot, peeled and cubed

 

 

celery, cubed

 

 

fresh oregano

 

 

basil

 

 

olive oil - Harvest Blend

 

 

balsamic - 18 Yr Traditional

 

 

salt & pepper

 

 

vegetable or chicken stock

 

 

heavy cream - optional

 

 

parmesan cheese

Olive Oil/Balsamic Roasted Tomato Soup

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Directions

Preheat oven to 375 degrees. On rimmed baking sheet place halved tomatoes cut side down. Add garlic, onion, carrot, celery and fresh oregano. Drizzle with Harvest Blend Olive Oil and Traditional Balsamic Vinegar. Sprinkle with salt. Roast 45 to 60 minutes.
 
Remove from oven and allow to cool slightly. Puree in food processor or food mill. If desired, strain. Put in pan, add stock to desired consistency, fresh basil and a little cream if using. Adjust seasoning. Top each serving with croutons, grated parmesan and a drizzle of olive oil.


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