Carapelli Organic Extra Virgin Olive Oil Description
In a World Where Speed Seems to be the Norm, This Virgin Olive Oil Regrounds You with the essence of the Earth and Renaissance Values
From the European Union and Non-European Union
Casa Olearia Carapelli® Firenze 1893
Non GMO Project Verified
Love for the Earth
Extra Virgin Olive Oil comes exclusively from organic farming and is produced in full respect for the environment. From knocking the olives off the trees to bottling, the process is connected with and committed to Mother Nature. Especially indicated for those who love delicious, healthy, natural foods. It has a harmonious, balanced flavor which makes it ideal for enhancing all kinds of dishes.
Extra Virgin Olive Oil
Mediterranean cuisine’s most treasured ingredient has shone throughout history. At Carapelli we have turned this natural production method into art.
To create the highest quality Extra Virgin Olive Oil, we observe, feel and taste. We know our olive groves like the back of our hand, harvesting the olives when they are ripe and working with both oliari and blending masters, who select the precise samples to ensure Extra Virgin Olive Oil blends of the utmost quality.
Balanced and Pleasant. Simple notes of leafy greens and vegetables give this oil its personality, striking a harmony with its more bitter and spicy notes. Ideal for pairing with vegetables and salmon.
Fruitness | Bitterness | Freshness | Spiciness
Extra Virgin Olive Oil is a living product, so care is taken at every step from selecting the best raw materials to bottling the oil. Art gives form to the entire process. The elegant Carapelli bottle flows from the genius of an italian artist to bring together history, passion, finesse and pure substance.
Dark glass protects the oil from UV radiation, guaranteeing the best possible preservation of its color, flavor and aroma.
The infinite spirals molded into the glass, besides lending an air of elegance, are designed to make the bottle easier to hold.
Innovation extends to the spout as well. It is designed to dispense only the necessary amount of oil.
*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.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
|Amount Per Serving||% Daily Value|
|Total Fat||14 g||18%|
| Saturated Fat||2 g||10%|
| Trans Fat||0 g|
|Total Carbohydrate||0 g||0%|
| Fiber||0 g||0%|
| Total Sugars||0 g|
| Includes 0g Added Sugars||0%|
Other Ingredients: Organic extra virgin olive oil.
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Roasted Ratatouille Pasta Salad
In traditional French ratatouille, vegetables are simmered to form a nutritious stew. In this ratatouille twist, the vegetables are roasted to remove excess moisture, making them perfect for pasta salad. Toss eggplant, zucchini and yellow bell pepper with red lentil pasta for a bright bowl that’s gluten-free and provides plenty of protein. Add halved cherry tomatoes along with fresh basil to finish with even more flavor and nutrients.
Roasted Ratatouille Pasta Salad
- 1 zucchini (sliced into rounds)
- 1 small eggplant (chopped into 1-inch cubes)
- 1 small yellow pepper (sliced and chopped into 1-inch pieces)
- 4 tsp. garlic (minced)
- 1 yellow onion (diced)
- 6 Tbsp. extra virgin olive oil (separated)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 pkg. Explore Cuisine Red Lentil Penne
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup fresh basil
- Preheat oven to 425 degrees F.
- On sheet pan, arrange zucchini, eggplant and yellow pepper. Drizzle on 2 tablespoons olive oil and sprinkle with salt and pepper.
- Roast 25 minutes.
- Cook pasta according to instructions on package. Drain and set aside.
- In large frying pan over medium heat, heat 4 tablespoons olive oil and add onion and garlic. Stir fry 4 minutes.
- Add roasted vegetables and pasta to frying pan and toss until we’ll combined. Add tomatoes and basil and toss until incorporated.
Get the gluten-free pasta to make this dish!