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Napa Valley Naturals Rich and Robust Olive Oil -- 25.4 fl oz


Napa Valley Naturals Rich and Robust Olive Oil
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Napa Valley Naturals Rich and Robust Olive Oil -- 25.4 fl oz

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Napa Valley Naturals Rich and Robust Olive Oil Description

  • Napa Valley Naturals Rich and Robust Extra Virgin Olive Oil
  • Early Harvest - Cold Pressed at Temperatures Below 98.5 Degrees
  • Unrefined and Chemical Free
  • 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
Calories120
  Calories from Fat120
Total Fat14 g21%
  Saturated Fat2 g10%
  Polyunsaturated Fat1 g*
  Monounsaturated Fat10 g*
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates0 g0%
  Sugars0 g*
Protein0 g*
Vitamin E08%
Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%
*Daily value not established.
Other Ingredients: 100% Cold pressed unrefined 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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Sous Vide Cooking: It's Simpler Than You Think

Heralded as the most important technological advance in the kitchen since the microwave, sous vide—controlled temperature vacuum cooking—does the microwave one better. By making it impossible to overcook ingredients, food is not only simpler to cook but also considered far tastier.

Woman in White Apron Cooking Sous Vide in a Modern Kitchen | Vitacost.com/blog

At first, sous vide cooking seems intimidating, but don’t be put off by its techie presentation. Here’s what it boils down to: You seal your ingredients in a plastic bag or a canning jar and place it in a temperature controlled water bath. Think of it as laboratory-grade science meets precision cooking.

For some the technique is a boon that takes the guess work out of cooking, while others criticize it is a soulless exercise in food science. Before you make up your mind, may want to experiment and decide for yourself.

Roots of sous vide

Preserving and cooking food in sealed packages is a concept millennia old. Since ancient times, food has been sealed in dough, salt, fat and leaves before being cooked. People throughout history have known that sealing food not only arrests the decay of food but keeps it from drying out.

Fast-forward to the 1960s: Sous vide originates in NASA labs, born of the necessity for creating sealed bag meals for astronauts. It spread to France in the 1970s, where it became the darling of experimental French chefs. By the 1990s, this simple method of sealing in flavor and juices had spread to professional kitchens the world over.

What is sous vide?

Sous vide literally means under vacuum. But the technique refers to any kind of cooking that takes place in a precisely temperature-controlled water bath, whether a vacuum-sealed bag is involved. Once the submerged food reaches its target temp, you take it out of the water and either freeze it for later use or sear and serve.

What’s the payoff?

Increasingly affordable and accessible for the home chef, sous-vide immersion cooking has become a thing for foodies who geek out over precision cooked meat (especially steak). While you can rig a water bath, most cooks tend to purchase a cylindrical gadget that gently circulates and heats the water to a precise, consistent temperature.

Warning: it can take several hours to cook this way, so plan ahead. According to the technique’s fans, meat cooked this way reaches new heights of tenderness.

What foods to use it for?

While sous vide stands out for its juicy meat and fish treatment, it can also make vegetables extraordinarily tasty. And potentially more nutritious, since the vegetable’s beneficial compounds (antioxidants) are retained rather than leached out.

For example, a study in the Journal of Agricultural and Food Chemistry found carrots cooked sous vide had higher levels of vitamin C than steamed carrots. But not all food is sous vide compatible: ground meats, chicken and certain fish can acquire strange, unpleasant textures.

Safety?

Safety is a concern with sous vide. Because the technique is slow, food can spend a long time in the bacteria-friendly danger zone that breeds pathogenic bacteria. You need to make sure you are cooking food at a safe temperature and chill or freeze food you are not planning on immediately consuming.

Also, make sure you use food-safe plastic bags to cook the food, as certain kinds of plastic bags may leach hormone disrupting chemicals.

Still curious about sous vide? Do your homework, get the right equipment, prep your food and get rolling. The proof, as they say, is in the sous vide pudding.

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