Bragg Organic Extra Virgin Olive Oil Description
- World's Finest
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Unrefined - Unfiltered
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First Cold Pressed
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Imported From Greece
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USDA Organic
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Kosher
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Naturally Gluten Free
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Non-GMO Project Verified
World's Finest Organic Extra Virgin Olive Oil Comes From Greece
Bragg's prized organic extra virgin olive oil includes the oil from century-old olive trees from Greece. These trees produce the richest organic extra virgin culinary olive oil in the world.
Our select, hand-picked organic Greek Koroneiki Olives contain natural, heart-healthy polyphenol antioxidants and monounsaturated rich oil. Ideal for heart healthy cooks!
Highest Quality: Bragg Organic Extra Virgin Olive Oil meets and exceeds the International Olive Oil Council's (IOOC) stringent standard of quality and purity, verified through scientific testing.
Bragg Organic Extra Virgin Olive Oil is delicious and pure tasting, adding perfect flavor and aroma to salads, vegetables, pastas, sauces, sautés, dressings, dips and even popcorn.
Directions
Keep un a cool, dark place.
Free Of
Gluten and GMO ingredients.
*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: 63
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
Other Ingredients: Organic extra virgin olive oil.
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Quinoa, Black Bean & Mango Picnic Salad
This colorful salad combines sweet mango, earthy quinoa and peppery arugula for a standout dish at potlucks and backyard barbecues. With black beans and avocado making it heartier, it works as a power lunch, super side or vegetarian main dish. The addition of toasted sweet and spicy pumpkin seeds adds textural crunch and furthers the plant-protein count. All the flavors pop with a drizzle of olive oil and lemon juice dressing.
Quinoa, Black Bean & Mango Picnic Salad
Salad
- 2 cups quinoa (cooked)
- 2 cups organic arugula
- 1 15 oz. can organic black beans (drained)
- 1/4 red onion (diced)
- 1 avocado (cubed)
- 1 mango (cubed)
Toasted Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 1/2 Tbsp. Bragg Olive Oil
- 1 Tbsp. Pri Manuka Honey
- 3/4 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 tsp. paprika
- 1/4 tsp. Redmond Fine Salt
Dressing
- 2 Tbsp. Bragg Olive Oil
- Sea salt (to taste)
- Juice of 1/2 lemon
- Preheat oven to 300 degrees F. Line sheet pan with foil or parchment paper.
- In bowl, combine all ingredients for pumpkin seeds; mix thoroughly.
- On sheet pan, spread pumpkin seeds in single layer. Bake 20 minutes, stirring halfway through. (Note: Seeds should be golden and crunchy.)
- In serving bowl, toss together salad ingredients and pumpkin seeds until well combined.
- Dress with olive oil, lemon juice and salt.
Get the high-quality ingredients you need!
Bragg Organic Extra Virgin Olive Oil -- 32 fl oz
