Primal Kitchen Extra Virgin Olive Oil Organic Description
Say “olive you” to another high-quality, accessible, “fat we love” at Primal Kitchen: Organic Extra Virgin Olive Oil! This delicious blend of Tunisian and Spanish olives was personally selected by the true connoisseur of fats himself, founder Mark Sisson. Add this Extra Virgin Olive Oil to your cooking collection of favorite fat. It’s Whole30 Approved®, Certified Paleo, Keto Certified, Certified Organic, and Non-GMO Project Verified, so you just get the good stuff. Perfect for cooking, drizzling, dunking, and dressing!
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: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 9 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
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Black Bean & Quinoa Veggie Burgers
[vc_row][vc_column][vc_column_text]Say hello to your new favorite plant-based burger! Packed with vibrant veggies, hearty black beans and protein-rich quinoa, this plant-powered patty is anything but boring. A colorful mix of grated beet, fresh spinach, chopped walnuts and herbs gives each bite a satisfying texture and savory flavor, while hemp seeds and flax boost the nutrition factor. Grain-free, gluten-free and fully vegan, it’s a feel-good recipe that doesn’t skimp on taste. Pan-fry or bake until golden brown, then pile high with your favorite toppings for a wholesome meal that satisfies every craving.
Black Bean and Quinoa Burger
- 1/2 cup quinoa (cooked)
- 3 Tbsp. ground flaxseed + 5 tablespoons water (flax “egg”)
- 1-1/2 cups cooked black beans (or 1 can, drained & rinsed)
- 1 medium beet (peeled and grated (about 1 cup))
- 1/2 cup walnuts (finely chopped or pulsed in a food processor)
- 2 Tbsp. chopped fresh basil
- 1 cup fresh spinach (finely chopped)
- 3 Tbsp. hemp seeds
- 2 Tbsp. arrowroot or oat flour
- 1/2 small yellow onion (finely chopped)
- 2 garlic cloves (minced)
- 1 Tbsp. olive oil
- 1.5 Tbsp. Redmond Organic Season Salt
- 1/4 tsp. Redmond Real Salt Fine Sea Salt
- To make flax egg, mix ground flaxseed with water in small bowl. Let sit 10 minutes to thicken.
- In medium skillet, heat olive oil over medium heat. Add red onion and garlic, and sauté until softened (about 3–4 minutes). Remove from heat.
- In large bowl, mash black beans with fork or potato masher, leaving some texture.
- To mashed beans, add cooked quinoa, grated beet, walnuts, hemp seeds, arrowroot flour, basil, chopped spinach, sautéed onion/garlic, flax egg and spices. Mix well until fully combined.
- Shape into 6 burger patties and place them on a parchment-lined tray.
- Preheat skillet with olive oil over medium heat. Cook burgers 4–5 minutes on each side until browned and firm. If baking is your preference, bake at 375 degrees F for 25–30 minutes, flipping halfway.
- Serve on bun or lettuce wrap with avocado, tomato, mustard or your favorite toppings.
Grab these ingredients and more at Vitacost.
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