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Spectrum Organic Extra Virgin Mediterranean Olive Oil -- 32 fl oz

Spectrum Organic Extra Virgin Mediterranean Olive Oil
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Spectrum Organic Extra Virgin Mediterranean Olive Oil -- 32 fl oz

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Spectrum Organic Extra Virgin Mediterranean Olive Oil Description

  • Imported
  • For Everyday Use
  • Cold Pressed
  • Kosher
  • Non-GMO Project Verified
  • A Non-Hydrogenated Fat Food*

From their family's groves in the sun-drenched Mediterranean hills, our second-generation growers hand-harvest organic olives and press them fresh for a clean, mild oil suited to many uses. Splash it in a sauté of summer vegetables sprinkled with fresh herbs, a braise of wild greens with a dash of lemon, or in a classic panzanella.


Extra virgin olive oil is at the heart of the Mediterranean diet, its pungent notes a sign of naturally occurring polyphenol antioxidants within. We select only the highest quality oils from long-standing artisan growers and visit the olive groves annually to confirm the oil's freshness, aroma and superb flavor.


Does not require refrigeration if used within 10-12 weeks after opening. Packed with inert gas for freshness.
Free Of

*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 67
Amount Per Serving% Daily Value
Total Fat14 g18%
  Saturated Fat2.5 g13%
  Trans Fat0 g*
  Polyunsaturated Fat2.5 g*
  Monounsaturated Fat 9 g*
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrates0 g0%
Protein0 g*
*Daily value not established.
Other Ingredients: Organic extra virgin olive oil.

Oil may appear cloudy or solid but will clear upon warming.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Beet Gnocchi With Brown Butter and Sage

[vc_row][vc_column][vc_column_text]Delight in the sophisticated simplicity of these homemade gnocchi. Crafted from beets and potatoes, these colorful clouds offer a comforting texture and a slightly sweet and earthy flavor. Warmed by a rich brown butter sauce and garnished with crispy fried sage leaves and a sprinkle of Parmesan, this dish is sure to impress any pasta lover, including yourself! Homemade Gnocchi Made With Beets, Brown Butter & Sage in Round White Bowl

Beet Gnocchi With Brown Butter and Sage

  • 1 large russet potato (peeled, sliced into chunks)
  • 2 small red beets (peeled, sliced into chunks)
  • 2 cups all-purpose flour
  • 3 Tbsp. butter
  • Fresh sage leaves
  • Fresh parmesan cheese
  • Splash olive oil
  • Sea salt
  1. Fill large pot with 3-4 inches water and heat to medium-high heat. Stir in several pinches salt and add potato and beet; Cook 10-12 minutes or until fork tender.
  2. In colander, strain vegetables and let steam dry a few minutes.
  3. To food processor, add just the beets and a pinch of salt and pulse until smooth, stopping to scrape sides with spatula.
  4. To large mixing bowl, add potatoes and mash.
  5. Add pulsed beets to bowl with potatoes and, using gloved hands, mix well. Add 1 cup flour and mix well. Add 1/2 cup flour and mix. The consistency should be a little sticky.
  6. Roll dough into ball and place on floured work surface. Begin to knead dough for few minutes adding pinch of flour every so often to avoid sticking.
  7. Once dough is ready, cut into 4 equal pieces. Roll out each piece into long snake-like shape about 1/2- inch thick and slice each roll into 2-inch pieces.
  8. In well-salted pot of boiling water, add gnocchi in small batches and cook until they begin to float, about 2-3 minutes. Remove to plate.
  9. To pan over medium heat, add 3 tablespoons butter and splash of olive oil. Stir and cook over medium-low heat for a few minutes until browned but not burnt.
  10. Transfer gnocchi to pan with brown butter sauce and cook about 1-2 minutes per side. Continue until all gnocchi are browned. Transfer to plate.
  11. Drop a few sage leaves into brown butter sauce and cook for 1 minute until crispy.
  12. Add portion of gnocchi to 4 bowls. Top with brown butter sauce, grated Parmesan cheese and fried sage.

Try your hand at this gnocchi dish with ingredients from Vitacost.

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