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4th & Heart Garlic Ghee -- 9 oz

4th & Heart Garlic Ghee
  • Our price: $11.49

    Sale price: $8.62


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4th & Heart Garlic Ghee -- 9 oz

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4th & Heart Garlic Ghee Description

  • Spreads Like Butter, Cooks Like Oil
  • Made from Grass-Fed New Zealand Butter
  • Perfect For Grilling or Sauteing
  • Gluten Free & Non-GMO
  • Keto & Paleo Friendly
  • Kosher Dairy

Our Garlic Ghee is a rich, delicious, lactose-free alternative to butter and cooking oils, infused with fresh garlic sourced from Northern California. On top of all the health benefits of our Original Recipe Ghee, fresh garlic is a nutritional superstar in its own right. Garlic has natural antibiotic properties, reduces inflammation, and aids immunity.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (13 g)
Servings per Container: About 19
Amount Per Serving% Daily Value
Total Fat13 g17%
   Saturated Fat10 g50%
   Trans Fat0 g
Cholesterol40 mg13%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron0 mg0%
Potassium0 mg0%
Other Ingredients: Clarified butter (milk), garlic.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Rustic Olive Bread Rolls

These soft and fluffy homemade olive bread rolls are a perfect companion to any main course. They’re best served warm with garlic butter, which you can totally DIY by combining butter, coconut oil, salt, minced garlic and fresh basil. Homemade Olive Bread Dinner Rolls on Plate Next to Batch on Cooling Rack |

Rustic Olive Bread Rolls

  • Stand mixer
  • Parchment paper
  • Glass 9x13-in. baking dish

Yeast prep

  • 2-1/4 tsp. active-dry yeast (1 packet)
  • 1/4 cup warm water (105 to 110 degrees F)
  • 1/2 tsp. sugar


  • 3 cups all-purpose flour (+ extra flour for kneading (375g))
  • 1/2 tsp. salt
  • 1 large egg (well beaten)
  • 1/2 cup olive tapenade*
  • 3 Tbsp. melted butter
  • 1 cup warm water (105 to 110 degrees F)

Egg wash (optional)

  • 1 egg (well beaten)
  • 1 Tbsp. whole milk

To serve

  • Garlic butter

Yeast prep

  1. First, proof the yeast. Pour active dry yeast in medium bowl. Stir in water and sugar. Wait for yeast to double in volume and become frothy (can take around 10-15 minutes)


  1. If using stand mixer, combine flour, salt, egg, olive tapenade, butter, water and proofed yeast in bowl. Use dough attachment, set to low speed, to combine until dough forms. (This step takes around 6-8 minutes.) Dough texture should be soft, but not sticky. Note: If you are not using a stand mixer, knead by hand for 8-10 minutes.
  2. Transfer dough to greased bowl. Lift dough, turn it upside down and return to bowl to grease both sides. Cover mixing bowl with plastic wrap and let dough rest for about 2 hours on countertop or inside an oven with the light on.
  3. Once dough has doubled in volume, punch to deflate. Transfer to lightly floured surface and knead for 2-3 minutes. Divide dough into 12 pieces (eyeball it). Shape each piece into smooth, round rolls.
  4. Line a 9x13-in. pan with parchment paper or spray with cooking spray.
  5. Arrange rolls an inch apart and cover with plastic wrap. Set aside for 1 hour. The rolls should have doubled and filled the pan.

How to bake

  1. Adjust oven rack to middle position. Preheat oven to 375 degrees F. In the meantime, prepare egg wash (optional). In small bowl, whisk egg with milk until smooth.
  2. Once the rolls have risen, brush the tops with egg wash if using.
  3. Place baking pan in the center of the rack. Bake for 20-25 minutes or when the crust turns golden brown. Rotate the pan halfway through for even cooking.
  4. Brush rolls with garlic butter and serve warm.

• *If you cannot find olive tapenade, substitute it with ½ cup finely chopped pitted green olives, along with 1/2 teaspoon red chili pepper flakes and ½ teaspoon salt.
• Use egg wash if you prefer a golden-brown finish.
• Order the ingredients you need to make this recipe at!


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