sub header
shop online

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

best sellers

estate reserve

Extra Virgin Olive Oil

tuscan herb

Flavored Olive Oil

Pomegranate

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.


ROOT VEGETABLE & MUSHROOM STEW
with Garlic Olive Oil drizzle


 
Ingredients

4 tbs

Victorine Harvest Blend Olive Oil

1

medium onion, minced

1

celery stalk, sliced

1

 

medium carrot, sliced

1 1/2 lb

mixed variety mushrooms, thickly sliced

6

garlic cloves, minced

1 tbs

 

tomato paste

1/2 tsp

 

dried thyme

1/2 cup

 

dry red wine

4 cups

 

vegetable stock

1 each

 

yam, parsnip & turnip, cubed into 1" pieces

3

medium red potatoes, cubed into 1" pieces

2

 

bay leaves

1/4 cup

 

fresh Italian parsley, minced

1 tbs

 

fresh lemon juice

 

 

Victorine Garlic Olive Oil

 

 

salt & pepper

ROOT VEGETABLE & MUSHROOM STEW

Like us in Facebook!

facebook

Directions

Heat large Dutch oven over medium heat, add 3 tablespoons Harvest Blend Olive Oil, add onions, celery, and carrot, sprinkle with salt.
 
Cook, stirring often until vegetables are nicely browned, about 15 minutes. Add remaining tablespoon of Harvest Blend Olive Oil along with the mushrooms, increase heat to medium-high and stirring often, cook until liquid is released and evaporates, about 10 minutes. Reduce heat and cook 5 more minutes.
 
Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in wine and scrape up browned bits. Stir in broth, root vegetables, potatoes, and bay leaves and bring to simmer.
 
Reduce heat to med-low, partially cover the pot and cook until stew is thickened and vegetables are tender, about 1 hour. Take pan from heat, remove bay leaves and stir in parsley and lemon juice. Adjust seasoning with salt and pepper and drizzle with Garlic Olive Oil.
 
Adapted from: Green Bean Indiana


Shop online now !

Merchant Privacy Policy    Shipping and Return Policy