De La Rosa Organic Extra Virgin Olive Oil Description
- First Cold Pressed
- Mediterranean Blend
- 100% Extra Virgin Oil
- Rich in Oleic Acid
- Low Acidity
- Fruity & Full Bodied Flavor
- USDA Organic
- GMO Free
- Gluten Free
- Vegan • Eco Cert
- Kosher for Passover
- Product of Spain
- Makes The Plainest of Dishes Gourmet
- Obtained Solely by Mechanical Means
De La Rosa Organic Extra Virgin Olive Oil is the aristocrat of our oils. As Guardians of the Earth, we are committed to promoting Organic Farming practices because we care.
Obtained from the first cold pressing of organic olives, individually hand-picked by our oil connoisseurs, our organic premium oil is unmatched. The olives, harvested their peak stage of ripeness, provide a special fruity and full bodied flavor. This oil has been specially chosen for its superb taste in the same manner as practiced in the wine industry.
When Only The Best Will Do!
Free Of
GMOs, 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.
Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 34
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Fat Calories | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Polyunsaturated Fat | 1.5 g | |
|
| Monosaturated fat | 10 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 mg | 0% |
|
| Protein | 0 g | 0% |
|
Other Ingredients: 100% Organic Olive Oil.
Acidity maximum 0.50% FFA
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full disclaimer.
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Oysters Au Gratin with Spinach & Breadcrumbs
Reminiscent of oysters Rockefeller, this appetizer is served on the half-shell, but without the heavy cream associated with that famous dish. These succulent baked oysters satisfy with spicy spinach and a crispy topping. Fresno chili pepper lends a subtle heat to a layer of flavorful spinach, garlic and onion. And the panko breadcrumbs and parmesan bring a satisfying browned crunch to each bite. Once you see how easy it is to make this restaurant-style dish, it’ll become a favorite appetizer when you want to impress.
Oysters Au Gratin with Spinach & Breadcrumbs
- 12 oysters (rinsed)
- 1 Fresno chili pepper (diced)
- 6 cups spinach (roughly chopped)
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1/4 cup grated parmesan cheese
- 2 Tbsp. panko breadcrumbs
- 1 lemon (wedged)
- 1 Tbsp. butter
- 2 Tbsp. olive oil
- Salt
- Heat oven or grill to 400 degrees F. Prepare baking sheet with rock salt or crumpled aluminum foil. (Note: Rock salt and foil cradle oysters to contain brine juices.)
- To shuck oysters, place flat-side up and grip with towel or gloved hand, leaving hinged end exposed. Push tip of oyster knife between top and bottom shells just adjacent to hinge. Twist knife until top shell releases. (Note: Keep oyster level so brine stays inside bottom shell.) Gently slide knife along inside of upper shell, disconnecting oyster from shell; discard top shells.
- On prepared baking sheet, arrange shucked oysters on their bottom shells.
- In sauté pan over medium heat, heat olive oil and add spinach and pinch of salt. Sauté 1 minute, remove from pan and chop finely.
- To same pan, add butter, garlic, chili pepper and shallot. Sauté 1 minute until fragrant; remove from heat and mix in spinach.
- In small bowl, mix parmesan cheese and breadcrumbs.
- To each oyster, add 1 Tbsp. spinach mixture. Top with about 1 tsp. breadcrumb mixture.
- Bake or grill 8-10 minutes.
- Plate and serve with fresh lemon wedges.
Get the ingredients you need to make this recipe!
De La Rosa Organic Extra Virgin Olive Oil -- 17 fl oz
