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California Olive Ranch Arbosana Extra Virgin Olive Oil -- 16.9 fl oz

California Olive Ranch Arbosana Extra Virgin Olive Oil

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California Olive Ranch Arbosana Extra Virgin Olive Oil -- 16.9 fl oz

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California Olive Ranch Arbosana Extra Virgin Olive Oil Description

  • Certified Extra Virgin
  • First Cold Press
  • Non-GMO Project Verified
  • Great for Baking

California Olive Ranch’s Arbosana extra virgin olive oil is a great finishing and baking oil to keep in your kitchen. This single varietal oil showcases the flavor profile of Arbosana olives from California farmers. With a subtle nuttiness and floral notes, this oil shines in baked goods.


As part of the Reserve Collection line, this product features 100% California extra virgin olive oil. All California Olive Ranch extra virgin olive oils must be free from any sensory flaws, must meet rigid chemical standards set by the Olive Oil Commission of California (OOCC), the strictest standards in the world, and be certified extra virgin by an independent third-party.


Country of Origin: United States
Oil type: Extra virgin olive oil
Origin: Made in the USA

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.

Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
Amount Per Serving% Daily Value
Total Fat14 g18%
  Saturated Fat2 g10%
  Trans Fat0 g0%
  Polyunsaturated Fat1.5 g
  Monounsaturated Fat11 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g
   Total Sugar0 g
    Includes Added Sugars0 g0%
Vitamin D0%
Other Ingredients: Extra virgin olive oil.

Like fine wine, natural fruit sediment may occur.

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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Curried Pumpkin Soup with Coconut Milk

Sugar pie, this pumpkin soup was made for you! Actually, it’s made from a sugar pumpkin that’s typically ideal for making fall’s favorite pie. With a firmer, sweeter flesh than the typical Jack-o-lantern, sugar pumpkins create a smooth, creamy puree. Roasting the kid-size squash adds an extra layer of depth, which is exactly the balance you need for this coconut-milk-infused soup. With mildly hot spices and a richness you can’t resist, curried pumpkin soup is where culture meets comfort – and it’s right in your bowl.

Warm Up with a Bowl of Curried Pumpkin Soup |

Curried Pumpkin Soup with Coconut Milk

Vegan & gluten-free
Serves 4


1 sugar pumpkin
1 onion, roughly chopped
2 garlic cloves, chopped
1 Tbsp. olive oil, plus some for greasing
½ tsp. sugar
¾ tsp. curry powder
¼ tsp. cumin powder
1/8 tsp. red chili pepper flakes
2 cups water
¾ cup coconut milk
Salt & pepper to taste
Cilantro & pumpkin seeds to garnish


  1. Preheat oven to 350 degrees F.
  2. Cut sugar pumpkin in half and scoop out seeds.
  3. Brush some oil on top of pumpkin and place on a baking sheet, cut side facing down. Roast 45 minutes.
  4. Let pumpkin cool a bit before peeling off skin. Scoop out flesh and place in a bowl; set aside.
  5. In a large pot over medium heat, start warming up oil. Once oil is hot, add garlic and onion; cook 2 minutes.
  6. Add roasted pumpkin puree/flesh, curry, cumin, chili flakes, salt and pepper; stir together.
  7. Pour in water and coconut milk and stir to combine.
  8. Let soup come to a boil, and then lower heat and let simmer 5-6 minutes.
  9. Using an immersion blender, blend soup until completely smooth. Note: you can also remove the pot from heat, let cool slightly and pour soup into a traditional blender.
  10. Over low heat, let soup simmer another 3-4 minutes.
  11. Pour into bowls, garnish with cilantro and pumpkin, if desired. Swirl coconut milk on top for the ultimate presentation.
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