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Spectrum Organic Extra Virgin Olive Oil -- 12.7 oz

Spectrum Organic Extra Virgin Olive Oil
  • Our price: $7.79

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Spectrum Organic Extra Virgin Olive Oil -- 12.7 oz

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Spectrum Organic Extra Virgin Olive Oil Description

  • Made with Arbequina Olives
  • First Cold Pressed
  • Non GMO Project Verified
  • USDA Organic
  • Kosher
  • A Non-Hydrogenated Fat Food

From the orchards of Spain, our Arbequina olives are grown on a 4th generation family-owned farm. Our Arbequina olives are harvested at the peak of flavor using traditional methods. We visit the groves to taste each harvest to ensure that Spectrum® Olive Oil has exceptional flavor and aroma.


Extra virgin olive oil is at the heart of the Mediterranean diet. The variety and maturity of the olives determine overall quality and taste. At Spectrum® brand, we cold press a variety of olives to create pungent notes which are a sign of naturally occurring polyphenols. We then add Arbequina olives to provide a fruity aroma and taste. Aromatic and smooth, our oil offers the perfect balance-pungent and fruity, yet mild enough to be drizzled on salads or for everyday cooking.


Different oils have different uses, and each performs best at a certain temperature.


With its full flavor and medium 'smoke point' this oil is ideally suited fro sauces and salad dressings, or for medium heat sautéing to integrate the oil's flavor into the finished dish.

Medium heat Up To 325°F


Does not require refrigeration if used within 10 to 12 weeks after opening.

Packed with inert gas for freshness.

*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 25
Amount Per Serving% Daily Value
Total Fat14 g18%
   Saturated Fat2.5 g12%
   Trans Fat0 g*
   Polyunsaturated Fat2 g*
   Monounsaturated Fat10 g*
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g*
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
*Daily value not established.
Other Ingredients: Organic extra virgin olive oil. Bottled in a facility that produces peanut 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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Citrus Salad With Beets, Oranges & Chicken

If you’ve been tasked with bringing salad to the dinner party or holiday gathering, why not wow the crowd with unusual flavors? Beets with oranges are already a scrumptious match made in heaven. Add to that more unexpected toppings and textures, such as pumpkin seeds, dried cranberries and salty feta cheese, and you’ve created a salad bursting with bright flavors. Add oomph with citrus-marinated chicken, then finish it off with an orange vinaigrette for a tangy, sweet, crispy, crunchy, could-be-a-whole-meal salad. Vegan? Skip the chicken and opt for vegan feta cheese. Plate With Kale, Chicken, Beets & Goat Cheese Represent a Salad With Beets |

Citrus Salad With Beets, Oranges & Chicken

  • 1.5 lbs. chicken breasts or thighs
  • 1 lemon (juiced)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • 2 Tbsp. white wine vinegar
  • 1/4 tsp. Himalayan salt
  • 1/8 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. herbes de Provence


  • 6 cups spinach or baby kale
  • 1/4 cup pumpkin seeds
  • 4 oz. feta (crumbled)
  • 2 Tbsp. dried cranberries
  • 1 orange (peeled and cut into small chunks)
  • 2 beets


  • 1/4 cup orange juice
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  1. Preheat oven to 400 degrees F. Destem and wrap whole beets in aluminum foil.
  2. On rimmed baking sheet, arrange wrapped beets and bake about 1 hour or until soft.
  3. Peel beets, cut into chunks and set aside.
  4. In large bowl, mix together lemon, lime, oil, vinegar, salt, pepper, garlic powder and herbes de Provence. Marinate chicken in mixture at least 30 minutes.
  5. Set grill or stove top to medium heat. Cook chicken 12-15 minutes or until internal temperature is 165 degrees F.
  6. In large bowl, prepare salad ingredients. Toss in homemade orange vinaigrette.
  7. Slice chicken and arrange on the salad.
  • For convenience, use canned beets in place of roasted beets.
  • For a vegan salad, skip the chicken and use vegan feta cheese.
  • Grab these ingredients and more at


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