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Tandoori Infused Olive Oil

Verbena Tandoori Infused 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.






2 cups mixed vegetables (eggplant, bell peppers, zucchini, onions, cherry tomatoes, mushrooms, baby corn), cut into 1” pieces

2 tsp garlic, minced or pureed

2 tsp ginger, minced or pureed

6 tsp Verbena Tandoori olive oil

Salt & Pepper to taste


Preheat the oven to 375 °F (190 °C).

Spread the veggies out in a roasting pan.

In a bowl, mix the garlic, ginger, salt, pepper, and olive oil.

Drizzle the mixture over the vegetables.

Roast uncovered in the preheated oven for 35 to 40 min until fork-tender, stirring occasionally.

Tip: These veggies taste great whether you serve them warm or cold! Use them as a side dish, in a wrap with Verbena Mango Jalapeno Jam, or in a summer pasta salad.






1 tablespoon Verbena Tandoori olive oil

2 teaspoons paprika

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

1 cup 2% plain reduced-fat Greek yogurt

2 teaspoons grated peeled fresh ginger

1/2 teaspoon kosher salt

1 minced small garlic clove


Heat olive oil in a small skillet over medium. Add paprika, ground cumin, and ground turmeric; cook, stirring often, until fragrant, about 30 seconds. Combine oil mixture and 2% plain reduced-fat Greek yogurt in a bowl. Stir in grated peeled fresh ginger, kosher salt, and minced small garlic clove.

Tandoori Infused Olive Oil

PreçoA partir de 4,50$
  • Traditionally known as a style of cooking rather than a flavor combination, the culinary community has embraced the aromatic spices and exotic cuisine that Tandoori creates.  The cooking style originated in Northern India, Pakistan and Afghanistan. Great for meats (especially lamb and chicken), rice dishes, for dipping naan or roti, on vegetable curry and in hearty soups.  Like spicy with a little heat?  Tandoori Flavored extra virgin olive oil hits the mark on both.


    Pairings: Mandarin Orange Balsamic Vinegar, Bordeaux Cherry, Kona Coffee Balsamic Vinegar, Honey Ginger White Balsamic Vinegar


    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 120
    Total Fat = Total Fat 14g = 18%
    Saturated fat (<2g)= 10%
    Sodium = 0mg
    Total Carbohydrates = 0g
    Protein = 0g
    Not a significant source of Calcium, Cholesterol, Fiber, Vitamin D, Iron, Potassium, Total Sugars, and Added Sugars.


    Ingredients: 100% Organic Extra Virgin Olive Oil (Cold-Pressed, GMO Free, Dairy Free, and Gluten Free, Vegan), Organic Concentrated Natural Tandoori Flavor

  • 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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