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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.

PASTA PUTTANESCA This super easy Italian classic is garlicky, tangy, and slightly salty with a touch of heat. It's equally good with or without anchovies.


3+ tbs

Victorine extra virgin olive oil


cloves garlic, minced


anchovy fillets - optional

1 28oz


can diced tomatoes, drained with 1 cup juice reserved

2 tbs


1 tsp

red pepper flakes

1/2 cup


Kalamata olives, chopped

1/4 cup


fresh Italian Parsley, chopped

1 lb


spaghetti or other pasta



freshly grated Parmesan





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Bring a pot of salted water to boil and add pasta. While pasta cooks heat 3 tablespoons olive oil in medium skillet over medium-low heat, when hot add garlic, anchovies and red pepper flakes. Cook stirring until garlic is fragrant and starts to turn golden.
Add drained tomatoes and some salt and cook until tomatoes start to break down and thicken, 5 to 10 minutes, then add olives, capers and parsley.
Drain pasta, return to pot and toss with reserved juice from tomatoes. Add sauce and toss. Drizzle with olive oil and top with parmesan.

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