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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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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.


BRUSSELS SPROUT & RED CABBAGE SALAD
with pine nuts and dried cranberries.
The brussels sprouts are tossed with Garlic Olive Oil before roasting and the tangy dressing is made with Lemon Olive Oil.


 
Ingredients
 

1/2 cup

pine nuts

4 cups

brussels sprouts - halved

2 tbs

Victorine Garlic Flavored Olive Oil

1 tbs

 

honey

2 tbs

 

Dijon mustard

1/8 tbs

 

cayenne pepper

1/2 tbs

 

chili powder

1/4 cup

 

Victorine Lemon Flavored Olive Oil

6 cups

 

red cabbage, thinly sliced

1/2 cup

 

dried cranberries

1 oz

 

Parmesan cheese - thinly shaved

 

salt & freshly ground pepper

 

BRUSSELS SPROUT & RED CABBAGE SALAD

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Directions

Preheat oven to 350 degrees. Spread pine nuts in small baking pan and toast until golden. Toss brussels sprouts with Garlic Olive Oil and spread on rimmed baking sheet, sprinkle with salt and pepper. Roast for approximately 15 minutes until lightly browned.
 
In small bowl mix together honey, mustard, cayenne and chili powder. Whisking slowly add in Lemon Flavored Olive Oil. Season with salt and pepper.
 
In large bowl toss brussels sprouts, cabbage, pine nuts and cranberries. Add dressing and toss again. Finish with a drizzle of Garlic Flavored Olive Oil and top with Parmesan shavings.
 
Adapted from Food & Wine


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