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 | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
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Warm Buckwheat, Beets & Hazelnut Salad
[vc_row][vc_column][vc_column_text]Buckwheat has a truly remarkable health profile. And despite its name, it's not related to wheat at all; it's a pseudo-cereal that's naturally gluten-free. It's high in protein and fiber, rich in essential trace minerals, low in calories, practically fat-free, and ranks low on the glycemic index. In this outstanding warm salad, buckwheat pairs beautifully with earthy mushrooms sautéed in garlic, roasted beets and crunchy hazelnuts. To add some extra nutty flavor, toast the buckwheat groats in a dry pan for several minutes before boiling. The warmth coaxed out by the light toasting adds to the seasonality of this harvest in a bowl.
Warm Buckwheat, Beets & Hazelnut Salad
- 3 cups cooked buckwheat (regular or sprouted)
- 1 cup roasted or boiled beets (cut into small cubes)
- ½ cup hazelnuts
- ½ cup red onion (chopped)
- 1/3 cup Italian parsley (chopped)
- 1 cup shitake mushrooms (sliced)
- 1 Tbsp. avocado oil
- 1 garlic clove (minced)
- 1 stalk green onion (chopped, for garnish)
Dressing
- 2 Tbsp. organic olive oil
- Juice of 1 lemon
- 1 Tbsp. apple cider vinegar
- Salt (to taste)
- Pepper (to taste)
- In serving bowl, combine cooked buckwheat, cooked beets, hazelnuts, onion and parsley.
- In small bowl combine olive oil, lemon juice, apple cider vinegar, salt and pepper.
- In sauté pan, heat olive oil and sauté mushrooms with garlic several minutes, until soft and fragrant
- Add mushrooms to ingredients in serving bowl, drizzle on dressing and top with green onions. Serve immediately.
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