Spectrum Organic Extra Virgin Olive Oil Description
Spectrum Organic Extra Virgin Olive Oil is made with Organic Arbequina olives grown on a 4th generation family-owned farm and harvested at the peak of flavor using traditional methods.
During the time of the annual harvest a custom varietal blend is selected that showcases the signature fruity aroma of the delicate Arbequina olive. Extra virgin olive oil is at the heart of the Mediterranean diet. The variety and maturity of olives determine the overall quality and taste. At Spectrum brand we cold press a variety of olives to create a blend with pungent notes, which are a sign of naturally occuring polyphenols. We then add Arbequina olives to provide a fruity aroma and taste. Aromatic and smooth, our oil offers the perfect balance of pungent and fruity, yet mild enough to be drizzled on salads for every day cooking.
Directions
Packed with inert gas for freshness. Does not require refrigeration if used within 1- to 12 weeks after opening.
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.
Nutrient Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 51
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 15 g | 18% |
|
| Saturated Fat | 2.5 g | 12% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
Produced in a facility that produces peanut oil.
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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Shrimp Avocado Salad with Lime Dressing
This lip-smacking salad of shrimp, tomatoes, cucumbers, jalapeño and avocado may just be the breakout hit of summer. Drizzle on a tangy lime vinaigrette and boldly tote it to the next picnic at the park or backyard barbecue. Be sure to serve yourself a bowlful first, before word spreads of the beautiful goings-on at the food table.
Shrimp Avocado Salad with Lime Dressing
- 3 garlic cloves (finely diced)
- 1 lb. peeled shrimp
- 2 limes (juiced, divided)
- 4 tsp. olive oil (divided)
- ¼ cup chopped red onion
- Celtic salt (to taste)
- Pepper (to taste)
- 2 Persian cucumbers (sliced)
- 10 oz. cherry tomatoes (halved)
- 1 jalapeño (seeds removed, finely diced)
- 1 medium avocado (diced)
- 1 Tbsp. chopped cilantro
- In large skillet over medium heat, heat 2 Tbsp. olive oil, add shrimp, garlic and 2 Tbsp. lime juice; sauté until shrimp is pink and cooked through, about 3 minutes per side.
- In small bowl, combine red onion, remaining lime juice, olive oil, salt and pepper; mix well.
- In large bowl, toss together shrimp, cucumbers, tomatoes, jalapeño and avocado.
- Drizzle on dressing, add cilantro and toss gently. Serve with lime wedges, if desired.
For an extra touch, slice cucumber lengthwise, roll into spirals, and press into salad.
Get the ingredients and make this mouthwatering recipe!
