Bionaturae Organic Extra Virgin Olive Oil Description
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USDA Organic
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First Cold Pressed
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100% Italian
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Made in Italy
This olive oil is a unique blend of five reknown varieties of Italian olives. Within 24 hours of hand-harvesting, the olives are pressed at a century old frantoio. We control each step of production: growing, harvesting, pressing, storaging and bottling. Monitoring every detail ensures an exceptional quality olive oil in a every bottle.
*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.
Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Fat Calories | 120 | |
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| Total Fat | 14 g | 22% |
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| Saturated Fat | 2 g | 10% |
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| Monounsaturated Fat | 11 g | |
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| Polyunsaturated Fat | 1 g | |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | 0% |
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Other Ingredients: 100% Italian organic extra virgin olive oil.
Produced in a tree nut and peanut facility.We do not process any allergens in our facility.
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.
Reviews
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Blistered Jalapeño Peppers
Take a bite of your vegetarian taco. Salsa, beans, vegan cheese—the gang’s all there. You’re just missing one thing: a bit of spice. Raw jalapenos might pack too much of a spicy punch, and the pickled kind are too mild, mushy and vinegary. But blistered jalapenos, mellow, smoky and soft, are just right. Serve them whole as an appetizer, side or snack, or dice them and sprinkle them on tacos, salads and dips.
Ingredients
Jalapeño peppers, sliced lengthwise
1 – 2 Tbsp. olive oil
1 – 2 Tbsp. pepitas (pumpkin seeds)
Juice of one lime
1/2 tsp. cumin powder
Pinch of sea salt, optional
Directions
- In a small bowl, mix oil, lime, cumin and salt. Brush mixture over sliced peppers.
- In a cast iron pan or skillet, heat oil. Add marinated peppers and pepitas. Let blister on both sides.
