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

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

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California Olive Ranch Non-GMO 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 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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Israeli Couscous Salad with Lemon, Mint & Feta

Spring is in the air with this Israeli couscous salad. Israeli couscous (also known as pearl couscous) is actually a tiny, toasted pasta. Tender and slightly chewy, it makes a great base for this salad. Mix it with English peas, fresh spring asparagus and grape tomatoes. Fresh mint and lemon zest add brightness, and feta cheese brings a touch of tang. Toss it all together with a lemon vinaigrette for a mouthwatering, healthy meal that makes the soul sing of spring. Israeli Couscous Salad with Lemon, Mint & Feta  

Israeli Couscous Salad with Lemon, Mint & Feta

Couscous salad

  • 1 cup Israeli (pearl) couscous
  • 1 cup shelled English peas
  • 1 cup asparagus (cut into 1-inch pieces)
  • ¾ cup cherry or grape tomatoes (halved)
  • 2 Tbsp. mint (julienned)
  • 4 oz. feta cheese (1/2 block)
  • Zest of 1 lemon


  • ? cup extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • ½ tsp. grated garlic
  • ½ tsp. oregano
  • Salt to taste
  • Pepper to taste
  1. In medium pot, bring 2 cups of water to boil.
  2. Add couscous and cook until al dente, about 10 minutes.
  3. To large mixing bowl, add drained couscous and set aside.
  4. Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.
  5. Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.
  6. Add asparagus to same pot with water still boiling and cook for about 2 minutes.
  7. Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water
  8. Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
  9. In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.
  10. To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.
  11. Mix in mint and lemon zest.
  12. Transfer to serving dish and top with feta cheese.
  13. Crumble feta cheese with serving utensils prior to serving.

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