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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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Extra Virgin Olive Oil

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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.


HERBED NEW POTATO SALAD
with Lemon Olive Oil-Peach Balsamic Dressing. Lighten up your potato salads using one of our favorite oil and vinegar pairings instead of mayonnaise.


 
Ingredients

1 1/2 lb

small new potatoes

1/2

bunch green onions, sliced

1/3 cup

Kalamata olives, sliced

1 tbs

 

Italian parsley, chopped

1 tbs

chives, chopped

1 tbs

fresh basil, chopped

1 tsp

salt

 

 
Dressing

1/3 cup

 

Victorine Lemon Olive Oil

2 tbs

 

Victorine Peach White Balsamic

1 tsp

 

Dijon mustard

1 tsp

 

fresh garlic, minced

 

 

salt & pepper

HERBED NEW POTATO SALAD

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Directions

Place potatoes in saucepan, in single layer if possible, add 1 teaspoon salt, and cover with water.
 
Bring to boil, reduce heat and simmer until soft, 10 -15 minutes.
 
Drain and cool before cutting into halves or quarters depending on size.
 
Add herbs to potatoes.
 
Put mustard, garlic and balsamic in small bowl. Whisking slowly add lemon oil.
 
Salt and pepper to taste and pour over potatoes. Toss gently. Refrigerate.


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