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Gaea Fresh Extra Virgin Olive Oil -- 17 fl oz


Gaea Fresh Extra Virgin Olive Oil
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Gaea Fresh Extra Virgin Olive Oil -- 17 fl oz

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Gaea Fresh Extra Virgin Olive Oil Description

  • Special Reserve Extra Virgin Olive Oil
  • Harvest Period November 2019
  • Fresh from the Press within 3 Hours of Harvest
  • Vintage Harvest Date Declaration (Like Fine Wine)
  • Limited Edition Extra Virgin Olive Oil (with Numbered Bottles)

Gaea Fresh is a high-quality Extra Virgin Olive Oil produced with the utmost care from the harvest to the shelf. Using the latest technology, we can seal in the freshness of early harvest and capture the intense aroma and taste.

Free Of
Gluten, GMOs and animal ingredients.

*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: About 33
Amount Per Serving% Daily Value
Calories130
Total Fat14 g18%
   Saturated Fat2 g10%
   Trans Fat0 g
Sodium0 mg0%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g0%
Not a significant source of cholesterol, vitamin D, calcium, iron and potassium.
Other Ingredients: Greek extra virgin olive oil.
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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Roasted Cauliflower & Sourdough Bread Stuffing

Stuffing isn’t just for the holidays! When made with an array of vegetables and herbs, the health benefits are myriad and the deliciousness can be enjoyed year-round. The use of sourdough bread in this recipe lends a wonderful rustic tang to the mix of smoky, roasted cauliflower, other savory vegetables, mushrooms and fresh herbs. The sourdough also provides a probiotic boost that comes from fermented food. To even further up your stuffing game, you could opt to make your own sourdough bread! Roasted Cauliflower Stuffing with Sourdough Bread in Serving Dish on Wooden Serving Board | Vitacost.com/blog

Roasted Cauliflower & Sourdough Bread Stuffing

  • 4 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 onion (chopped)
  • 2 large carrots (peeled and roughly chopped)
  • 3 celery stalks (roughly chopped)
  • 1 head cauliflower (chopped into medium-size pieces)
  • 1 8 oz. pkg. baby portabella mushrooms (quartered)
  • ½ cup fresh Italian parsley (chopped)
  • 2 Tbsp. fresh rosemary (chopped)
  • 1 Tbsp. fresh sage (chopped)
  • 1 cup vegetable stock
  • 3 cups toasted sourdough bread
  • Salt and pepper to taste
  1. Preheat oven to 425 degrees F.
  2. In cast iron skillet or Dutch oven, drizzle olive oil over cauliflower and mushrooms and roast in oven until cauliflower is golden, around 15 minutes.
  3. In frying pan over medium heat, melt butter and sauté onion, carrot and celery until soft.
  4. Add cauliflower and mushrooms and cook 5 minutes, stirring.
  5. Push vegetables to one side and add herbs to the other. Cook herbs slightly, until fragrant.
  6. Stir in stock and cook 10 minutes on medium heat.
  7. Add toasted bread and mix with remaining liquid and vegetables.

Add the ingredients to your cart and get stuffin’!

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