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Bionaturae Organic Extra Virgin Olive Oil -- 17 fl oz

Bionaturae Organic Extra Virgin Olive Oil

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Bionaturae Organic Extra Virgin Olive Oil -- 17 fl oz

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Bionaturae Organic Extra Virgin Olive Oil Description

  • USDA Organic
  • First Cold Pressed
  • 100% Italian
  • 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
Fat Calories120
Total Fat14 g22%
   Saturated Fat2 g10%
   Monounsaturated Fat11 g
   Polyunsaturated Fat1 g
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g0%
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 packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that 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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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.

Blistered jalapeno peppers on white plate #blisteredpeppers #jalapenorecipes |


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


  1. In a small bowl, mix oil, lime, cumin and salt. Brush mixture over sliced peppers.
  2. In a cast iron pan or skillet, heat oil. Add marinated peppers and pepitas. Let blister on both sides.
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