This extra virgin olive oil has high fruitiness and pungency, and low bitterness. It is great for dressing salad greens or garden pestos.
Milled from 100% California grown olives.
Certified Kosher.
Recipe to try
Cabbage & Carrot Butter Bean Gratin with Arbequina Extra Virgin Olive Oil
Serves: 4
Ingredients
- 2 tablespoons Arbequina Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- ½ teaspoon Italian Seasoning
- 2 cups thinly sliced cabbage
- 2 cups grated carrot
- 1 tablespoon neutral cooking oil
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ cup vegetable broth
- ½ cup breadcrumbs
- ¼ cup grated Parmesan
Method
- Whisk the featured oil with the lemon juice and Italian seasoning.
- Heat the oven to 375°F.
- Heat the neutral oil in a large skillet over medium heat. Add thinly sliced cabbage and grated carrot. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
- Combine the beans, vegetables, broth and seasoning mixture in a baking dish. Mix breadcrumbs with Parmesan and scatter over the top. Bake for 20–25 minutes, until golden and bubbling.
