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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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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.


MANGO, CORN, BLACK BEAN SALAD
with Coconut-Lime Vinaigrette
Dressed with Coconut White Balsamic and Persian Lime Olive Oil this dish is great as a side, a topping for chicken or fish, or as a salsa with tortilla chips.


 
Ingredients

2 ripe

mangoes, peeled and chopped

1 cup

frozen white corn, thawed

1 can

black beans, rinsed and drained

1 small

 

red onion, finely chopped

1 jalapeno

seeded and minced

1/2 cup

fresh cilantro, chopped

 

 
Coconut Lime Vinaigrette

¼ cup

 

Victorine Persian Lime Olive Oil

3 tbs

 

Victorine Coconut White Balsamic

1 tsp

 

honey

Mango, Corn, Black Bean Salad

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Directions

In small bowl whisk olive oil, balsamic and honey. Pour over salad and toss.
 
Refrigerate several hours or overnight to mingle flavors.


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