$14.00
It’s truly an amazing experience. Try drizzling over steamed vegetables, grains, pasta, soup or by itself for a healthy nutritional flush.
Description
Our Tuscan Olive Oil has won many awards:
Silver Winner 2021- Los Angeles International Olive Oil Competition
Gold Winner 2018- Japan International Olive Oil Competition.
Gold Winner 2018- California Olive Oil Council competition.
“Best in class” – Los Angeles International Olive oil Competition.
Try this recipe from our longtime customer Georgeanne:
Tuscan Olive Oil Muffins
Combine:
- 1-1/2 cups cooked oatmeal
- 1 cup yogurt
- ¼ cup water
- 4 Tablespoons Calolea Tuscan Olive Oil
- 3 Tablespoons maple syrup
Sift together:
- 1-1/2 cups sifted all-purpose flour
- ½ teaspoon salt
- 3 teaspoons baking powder
Pour liquid ingredients into dry.
Add 2 eggs, beaten
Mix with a few stiff strokes. Do not over-beat.
Drop into muffin tins with paper liners.
Bake: 400 degrees, 25—35 minutes until toothpick comes out clean.
Makes 1 dozen regular-size muffins. Extras can be frozen, then defrosted and gently reheated, if desired.
Variations (can be endless and creative):
- Use other cooked grains such as rice (brown, white, combo or combo of brown and wild rice), quinoa, cornmeal/polenta, etc,
- Use 1 cup all-purpose flour and ½ cup other flour (whole wheat, buckwheat, garbanzo bean flour, almond flour, coconut flour, etc)
- Substitute Calolea Meyer Lemon Olive Oil and lemon zest
- Substitute 1 cup applesauce for cooked grains and Calolea Blood Orange Olive Oil
- Substitute 1-1/2 cups grated carrot for cooked grains, add 1/3 cup cashews (coarsely chopped) and Calolea Mandarin Orange Olive Oil
- For savory (not sweet), add 4 Tablespoons salsa, 1/3 cup grated parmesan cheese and substitute Calolea Basil Olive Oil
- And, for something really different, substitute 1-1/2 cups Rice & Bean Salad or Bean & Corn Salad for cooked grain.
Additional information
Weight | 1.5 lbs |
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Dimensions | 9 × 1.75 × 1.75 in |