Fresh Press Farms Non-GMO Extra Virgin Olive Oil Classic Description
Our farm in Georgia is home to over 2.1 million olive trees. Only olive trees. We cold press them in our very own mill in the middle of our olive groves and bottle them on site, allowing us to bring you the freshest possible oil - for the very best taste and nutritional benefits. All oils are not created equal - that’s what makes us Fresh Press Farms.
Directions
Cooking Temperature: Medium
Cooking Uses: Use our Classic olive oil for anything from salads to sautéed vegetables to pastas, it’s for everything on the menu.
Free Of
GMOs.
*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: 39
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 1 g | 5% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 12 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0% |
|
| Sugar Alcohol | 0 g | |
|
| Protein | 0 g | 0% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 0 mg | 0% |
|
| Vitamin E | | 30% |
|
Other Ingredients: Extra virgin olive oil.
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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Veggie-Loaded Tuna Pasta Salad (Mayo Free!)
[vc_row][vc_column][vc_column_text]Light, refreshing and packed with flavor, this tuna pasta salad is a vibrant twist on a classic dish—without the heaviness of mayo. In just 30 minutes, you’ll toss together wholesome ingredients like spinach, carrots and sun-dried tomatoes, all brightened with a homemade zesty vinaigrette. A sprinkle of feta and fresh dill adds the perfect finishing touch. Want a bit of creaminess? Swap in Greek yogurt! Perfect for meal prep, this colorful salad is a fresh way to kick off the new year.
Veggie-Loaded Tuna Pasta Salad (Mayo Free)
- 2 cups Delallo Organic Whole Wheat Elbow Pasta (cooked per pkg. instructions)
- 2-3 Tbsp. organic apple cider vinegar
- 3 Tbsp. extra virgin olive oil
- 1 Tbsp. red onion (grated)
- 1 tsp. salt (plus more to taste)
- 1 tsp. black pepper
- 1 tsp. garlic powder
- 1/8 tsp. chili pepper flakes
- Juice of 1 lime (halved)
- 4-6 scallions (chopped)
- 1 stalk organic celery (chopped)
- 1 cup organic spinach (chopped)
- 1-2 small sweet peppers (yellow, orange or red, diced)
- 1 medium-large organic carrot (julienned (blanch first, if desired))
- 1/3 cup sun-dried tomatoes (chopped)
- 2 cans wild-caught tuna
- 1/3 cup feta cheese (crumbled)
- 1/4 cup fresh dill
Optional veggie add-ins
- 1/2 cup kale (chopped)
- 1 handful grape tomatoes (chopped)
- 1/3 cup kalamata olives (chopped)
Optional
- Add cooked pasta to large mixing bowl and set aside.
- Into small mixing bowl, grate onion and add apple cider vinegar, olive oil, salt, pepper, garlic powder chili pepper flakes. Squeeze 1 half of lime into mixture and whisk ingredients together until fully combined. Taste and adjust salt.
- To medium mixing bowl, combine scallions, celery, spinach, sweet peppers, carrot, sun-dried tomatoes and optional veggie add-ins, if using. With fork, flake tuna out of cans into veggies. Squeeze in other half of lime, add 2 tablespoons vinaigrette and mix everything together. (Note: You have the option of draining oil from tuna or using it in the mix.)
- Into large mixing bowl with pasta, add all the vinaigrette and all chopped veggies with tuna; combine well.
- To serve, top with feta cheese and dill.
- Serve hot or cold. If cold, refrigerate 30 minutes.
Chef’s tip: If creaminess is desired, stir in ½ cup Greek yogurt in step 4.
Get the ingredients you’ll need (and more!) from Vitacost.
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