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Spanish Hojiblanca Extra Virgin Olive Oil
Verbena Spanish Hojiblanca Organic Extra Virgin Olive Oil
 
 
Spain is synonymous with olive trees.  Reliable references to cultivars date from the 15th century, and those cultivar names are the same as those used today in the same areas. The Spanish Hojiblanca is a hardy olive that ripens late in the harvest season. Rich in buttery vegetable notes with a hint of artichokes, aroma is fresh and lively.  A long finish on the palate with a slight peppery finish. The flavor works well with citrus and fresh melons.  For an appetizer that everyone will remember, pair a fresh mozarella with Italian style deli meats by hand rolling them together, then garnish with Spanish Hojiblanca.
 
PAIRINGS:  Cranberry Pear Balsamic,  Honey Ginger, White Lemon Balsamic, White Raspberry, 25 Star, Strawberry Balsamic, & more.
 
 
RECIPES:
LOADED ITALIAN SUB
SPANAKOPITA EGG SCRAMBLE
SPANISH OLIVE OIL ROASTED GARLIC
****25 ways to use Roasted Garlic:
  1. Mix it into mashed potatoes
  2. Use it as a base for homemade pizza.
  3. Combine it with some mayonnaise or mustard for a delicious sandwich or burger spread.
  4. Add it to soups for a subtle garlic flavor.
  5. Cook some carrots and mix it your roasted garlic!
  6. Mix it into hamburger meat then toss them on the grill.
  7. Add some to a juicy steak.
  8. Mix it into softened butter, then use that for grilled cheese sandwiches.
  9. Mix it into some hummus.
  10. Rub some onto raw chicken before baking.
  11. Add some to gravy for a deeper, richer flavor.
  12. Mix it with your mayo and make a roasted garlic potato salad.
  13. Try adding some to your favorite salad dressing (balsamic & dijon is delightful)!
  14. Toss some into your favorite Mexican dish.
  15. Mix some with sour cream or greek yogurt for an easy dip (don’t forget the salt)!
  16. Use it in place of regular garlic for a roasted garlic pesto.
  17. Rub it onto corn on the cob.
  18. It makes a terrific garlic bread!
  19. Mix it into your mac and cheese.
  20. Add some to your favorite guacamole recipe.
  21. Mix it with some high-quality olive oil and use it for dipping bread.
  22. Make an easy flatbread: drizzle flatbread with olive oil, spread on some roasted garlic, top it with gorgonzola crumbles then bake it in a 400F oven until it’s soft and warm.
  23. Add some to a savory jam.
  24. It would be fantastic in your favorite salsa!
  25. Last, but certainly not least…spread it directly on warm bread. Or just pop it directly into your mouth!

Spanish Hojiblanca Extra Virgin Olive Oil

PriceFrom $4.50
Out of Stock

  • WAYS TO USE OLIVE OIL:

    Sautéing, Baking, Grilling. Drizzle it over salad or mix it into salad dressing.

    Use in marinades or sauces for meat, fish, poultry, and vegetables. Oil penetrates nicely into the first few layers of the food being marinated.

    Add at the end of cooking for a burst of flavor. Drizzle over cooked pasta or vegetables.

    Use instead of butter or margarine as a healthy dip for bread.

    Replace butter with olive oil in mashed potatoes or on baked potatoes. For the ultimate mashed potatoes, whip together cooked potatoes, roasted garlic, and olive oil; season to taste.

    Make a tasty, heart-healthy hummus dip by mixing cooked white beans or chickpeas, garlic, and olive oil in a food processor; season to taste with your favorite herbs.

    Use olive oil in your sauces -- whisking will help emulsify, or blend, the watery ingredients with the oil in the sauce.

     

    25 Servings per Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 120
    Total Fat = 22%
    Saturated fat (<2g)= 10%
    Sodium = 0mg
    Cholesterol=0mg
    Total Carbohydrates = 0g
    Protein = 0g
    Not a significant source of Calcium, Cholest, Fiber, Vitamin D, Iron, Potassium, Total Sugars, and Added Sugars.
     

    Ingredients

    100% Organic Extra Virgin Spanish Hojiblanca Olive Oil, Cold-Pressed, GMO Free, Dairy Free, and Gluten Free, Vegan.

  • Olive oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven. The best temperature for storing oil is 57 degrees, though room temperature, or 70 degrees, is also okay. Bottling in dark containers is also important to shield Olive Oil from harmful UV Rays and light. It should not be stored in the refrigerator. This way EVOO can keep up to 2 years instead of the usual 3-6 months when not properly stored.

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