Lucini Italia Organic Premium Select Extra Virgin Olive Oil Description
- Estate Grown
- 100% Italian Olives
- First Cold Pressed
- 0.2-0.4% Acidita
- USDA Organic
- Gluten Free
Lucini® Organic Premium Select Extra Virgin Olive Oil® originates on select Italian estates, where the trees date over 100 years old and the climate is ideal for growing the best olives. To assure quality and taste, we pick at precisely the right time and press our olives within 24 hours of harvest. using only the most cared-for olives, we are able to produce a delicious oil with a naturally achieved low acidity, complexity of flavor and superior level of healthy antioxidants.
Balance taste - "green" with hinds of almond, and a peppery finish found in fresh olive fruit.
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.
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|
| Polyunsaturated Fat||1.5 g|
| Monounsaturated Fat||11 g|
|Total Carbohydrate||0 g||0%|
Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
Other Ingredients: Organic extra virgin olive oil.
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Slow-Cooked Pot Roast
As far as your taste buds are concerned, slow and steady wins this race. This slow-cooked chuck roast spends all day stewing in a flavorful broth, resulting in a tender, fall-apart pot roast that’ll feed the whole family. Prep the ingredients, let your slow cooker do the work and come home to a warm and hearty dinner. Not sure how to use a slow cooker? Check out our article here and learn 12 tips for prepping slow cooker recipes perfectly.
3 to 4 lb. boneless chuck roast
1 lb. baby carrots
2 lbs. baby potatoes
2 cloves garlic, minced
1 yellow onion, chopped
2 cups chicken broth
2 Tbsp. olive oil
1 tsp. balsamic vinegar
2 sprigs thyme
- Using paper towel, pat meat to remove excess moisture. Season with salt and pepper.
- In skillet over medium-high heat, brown roast in oil for 2 minutes on each side. Transfer to slow cooker.
- In same skillet, cook onion for 2 minutes. Add garlic and few thyme leaves and cook for 1 minute. Mix in balsamic vinegar then add mixture to slow cooker.
- In slow cooker, combine carrots, potatoes, chicken broth, sprig of thyme, salt and pepper. Cover with lid and cook on LOW for 8 hours.