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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.


PANZANELLA with Basil Olive Oil & Fig Balsamic Vinaigrette
In this version of the traditional Tuscan bread & tomato salad, the bread cubes are toasted with olive oil instead of soaked. Assemble awhile before serving to allow the flavors to come out.


 
Ingredients

4 cups

bread cubes

2

large tomatoes, sliced

1

large cucumber, halved & sliced

1 cup

 

Kalamata olives

 

Traditional olive oil, like Harvest Blend or Arbequina

 

 
Vinaigrette

1/4 cup

 

Basil Olive Oil

1 tbs

 

Fig Balsamic

1

 

clove garlic, minced

 

 

salt

 

 

parmesan, shaved

 

 

parsley, chopped

PANZANELLA with Basil Olive Oil & Fig Balsamic Vinaigrette

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Directions

Preheat oven to 375 F.
 
Preheat oven to 350 degrees. Toss bread with enough traditional olive oil to coat, spread onto baking sheet and bake until golden & toasted, 5 - 10 minutes.
 
Toss bread with remaining ingredients.
 
Make Vinaigrette: whisk Basil Olive Oil with Fig Balsamic, add garlic & salt. Pour over salad and toss. Top with parmesan & parsley.


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