Napa Valley Naturals Rich and Robust Olive Oil Description
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Napa Valley Naturals Rich and Robust Extra Virgin Olive Oil
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Early Harvest - Cold Pressed at Temperatures Below 98.5 Degrees
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Unrefined and Chemical Free
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Sodium and Cholesterol Free
At Napa Valley Naturals, each year we press our Rich and Robust Olive Oil from olives grown on select orchards in some of the finest growing regions available. Many of the olives pressed for this oil were grown on trees planted over 150 years ago by Old World artisan farmers. These fresh, tree-ripened olives are handpicked and cold pressed early in the year when they are dark purple in color, yielding an early harvest oil that is golden green with a fruity, smooth, sweet flavor. Year in and year out, this oil ranks among our best-tasting and best-selling oils.
This is a bold, full flavored, buttery olive oil with a richly textured olive taste and a slight hint of pepper in the finish. It is ideal for dipping your best bread, tossing your freshest salad, or drenching your ripest tomatoes.
*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.
Servings per Container: 50
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Calories from Fat | 120 | |
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| Total Fat | 14 g | 21% |
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| Saturated Fat | 2 g | 10% |
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| Polyunsaturated Fat | 1 g | * |
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| Monounsaturated Fat | 10 g | * |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrates | 0 g | 0% |
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| Sugars | 0 g | * |
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| Protein | 0 g | * |
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| Vitamin E | 0 | 8% |
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| Vitamin A | | 0% |
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| Vitamin C | | 0% |
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| Calcium | | 0% |
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| Iron | | 0% |
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*Daily value not established.
Other Ingredients: 100% Cold pressed unrefined extra virgin olive oil.
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Wild “Rice” Stuffed Peppers
A red bell pepper can add crunch and color to any recipe, but its sweet, distinctive zest can stand on its own, brightening your plate with vibrant color and flavor. These vegetarian stuffed peppers are a technicolor treat and a filling main course. Plus, they’re gluten, grain and dairy free! This version skips the rice in favor of chickpea risoni pasta, which mingles with mushrooms, garlic, onion and fresh parsley for a plant-based meal that is bursting with vegetable goodness.
Wild “Rice” Stuffed Peppers
- 1 10.6 oz. box Explore Cuisine Organic Chickpea Risoni
- 5 large red bell peppers
- Olive oil (to drizzle)
- 3 Tbsp. Nutiva Buttery Coconut Oil
- 1/2 cup mushrooms (diced)
- 2 tsp. garlic (minced)
- 1/2 brown onion (diced)
- 2 Tbsp. fresh parsley (diced)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Preheat oven to 425 degrees F.
- Cook chickpea risoni according to package directions, ensuring water is boiling before adding pasta. Drain and set aside.
- Cut tops off peppers and remove seeds. Arrange pepper bottoms and tops on baking tray, drizzle with olive oil and bake 15 minutes.
- In medium pot over medium heat, add buttery oil. Sauté mushrooms, onion, garlic, parsley, salt and pepper 3 minutes or until translucent.
- Stir in risoni until well combined.
- Remove peppers from oven and fill with rice mixture.
- Increase oven temperature to 450 degrees F and bake for another 15 minutes.
- Sprinkle with fresh parsley and replace pepper tops.
Grab these ingredients and more at Vitacost.com.
Napa Valley Naturals Rich and Robust Olive Oil -- 25.4 fl oz
