Bono Extra Virgin Olive OIl Sicilian Certified PDO Val Di Mazara Description
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Sicilian Extra Virgin Olive Oil
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Cold Extracted Acidity 1.2 - 0.4%
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PDO Protected Designation of Origin
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Product of Italy
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USDA Organic
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Clean Label Purity Award
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Certified Gluten Free
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Kosher
Bono Sicilian Val Di Mazara PDO Organic Extra Virgin Olive Oil
Our Protected Designation of Origin (P.O.D) Sicilian Val Di Mazara Organic Extra Virgin Olive Oil (EVOO) is certified and guaranteed by the Italian Ministry of Agriculture, Food and Forest Policies.
This regulation guarantees that the olives used to produce this special EVOO are exclusive to the Val Di Mazara Region. The factory that produces and bottles this precious oil must also be found within this region, located in the western part of Agrigento province and the entire province of Palermo.
To be PDO certified, the olives must be native to our region, provide a max 22% yield and follow organic processes. The entire process from when the olives begin to grow to the day the oil is bottles, is strictly monitored by Agroqualita, a certifying body controlled by the Italian government.
Our factory then undergoes strict organoleptic and chemical testing in order to guarantee quality and traceability. Upon approval, each bottle is awarded its own unique serial number (located on the bottle's neck) providing full traceability and authenticity.
Variety of Olives
Biancolilla (50%), Cerasuola (40%), Nocellara del Belice (10%)
Production Region
West - Central Sicily
Extraction method
Cold extract with continuous cycle system
Color
Golden with green hues.
Aroma
Intense and persistent with fruit hints.
Flavor
Delicate with a Fruit after taste.
Directions
Use: Salad, soup, grilled meat and fish, vegetable, pizza, bruschetta, and dipping. Try it for its flavor and healthy benefits.
Keep the bottle properly closed, away from light and heat.
Free Of
Gluten.
*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. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
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Calories | 120 | |
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Total Fat | 14 g | 18% |
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Saturated Fat | 2 g | 10% |
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Trans Fat | 0 g | |
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Cholesterol | 0 mg | 0% |
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Sodium | 0 mg | 0% |
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Total Carbohydrate | 0 mg | 0% |
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Dietary Fiber | | 0% |
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Total Sugars | | |
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Includes 0g Added Sugars | | 0% |
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Protein | 0 g | |
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Not a significant source of vitamin D, calcium, iron and potassium.
Other Ingredients: Extra virgin olive oil.
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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Pan-Seared Swai Fish Fillets in Coconut Sauce
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Dive into a dinner that’s both simple and sensational. Tender swai fillets are pan-seared until golden and served atop a luscious coconut-shallot sauce infused with fragrant Thai basil, lime and a touch of heat. Ready in under 30 minutes, this dish is perfect for a weeknight upgrade or a dinner that feels restaurant-worthy without the fuss. Don’t have swai? Any mild white fish will work beautifully.

Pan-Seared Swai Fish Fillets in Coconut Sauce
- 2 fillets swai fish (or other white fish)
- 1 can (13.5 oz.) full-fat coconut milk
- 1 large shallot (julienned)
- 2 garlic cloves (sliced thin)
- 1 lime
- 1/2 tsp. red chili pepper flakes
- 1 serrano pepper (sliced thin)
- Thai basil leaves
- Olive oil
- Sea salt
- Black pepper
- Season both sides of fish with sea salt and set aside.
- Heat large skillet over medium-high heat. Once hot, add 2 tablespoons olive oil.
- Lay fish in pan and cook 2-3 minutes, then flip and cook an additional 30-45 seconds before removing fish from pan.
- Discard most oil in skillet, turn heat to medium-low, and add a tablespoon of fresh olive oil.
- Add shallots to pan and sauté 1 minute, then add garlic and sauté 1 minute. (Note: Be careful not to burn garlic.)
- Add coconut milk, chili flakes, 3-4 Thai basil leaves, pinch of salt, cracked pepper and juice of 1/2 lime.
- Bring sauce to boil, then reduce heat to medium-low and cook 2-3 minutes until thickened.
- To serve, add coconut sauce to plate and place fish on top. Garnish with sliced serrano peppers, Thai basil leaves and lime wedge.
Get the ingredients you’ll need from Vitacost!

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