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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Roasted Mediterranean Salad with Potatoes, Radishes & Olives
Potato salad has mostly been relegated to the role of mayonnaise-drenched side dish, accompanying barbecue fare, burgers or fried chicken. But this salad, a refined but breathtakingly simple version, is a take on the Italian Insalata di Patate potato salad. Potatoes, whole radishes and lemon are roasted with simple seasonings for a light main course or colorful side. Don’t let the radishes or lemon scare you off. When roasted, radishes become tender and gloriously juicy and the greens crisp up like kale chips. And, roasted lemon slices with skin intact offer sweet, caramelized bursts of flavor.
Roasted Mediterranean Salad with Potatoes, Radishes & Olives
Ingredients
1 cup large Castelvetrano or Cerignola olives, pitted, left whole
1 lemon, thinly sliced and seeded
1 pound (4 medium) Yukon Gold potatoes, cut into wedges
½ pound (1 bunch) radishes, tops and greens, left whole
Seasoning
2 Tbsp. extra-virgin olive oil
1 tsp. dried thyme (can use 1 Tbsp. fresh thyme, chopped)
½ tsp. salt
Ground black pepper, to taste
Directions
- Preheat oven to 375 degrees F.
- On a large baking sheet, combine lemon slices, potato wedges and whole radishes with seasonings. Bake for 45 minutes.
- Remove from oven. Toss with whole olives.
- Serve warm, chilled or at room temperature.
