O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Cipolline Onions

Ingredients

2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds

Instructions

Blanche onions in large saucepan of boiling water for 1 min.


Drain and cool briefly. Peel and trim, leaving core intact.


Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions. Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.


Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.


Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.


Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.

Notes

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O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Cipolline Onions

Ingredients

2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds

Instructions

Blanche onions in large saucepan of boiling water for 1 min.


Drain and cool briefly. Peel and trim, leaving core intact.


Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions. Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.


Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.


Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.


Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.

PIN RECIPE
MAIL TO
SHARE IT

Notes

O California Organic Extra Virgin Olive Oil

$14.99

Fresh, light, and luscious. 100% California. 100% Organic.


Nutrient-rich and aromatic with whispers of sweetness and spice. A harmony of 100% Organic Arbequina, Koroneiki, and Arbosana olives grown in fertile California soil. Family farmed with love.

Crushed within hours of harvest to ensure high polyphenol and antioxidant richness. Fresh, light, and luscious. A favorite of chefs who demand the world's best quality extra virgin olive oil. Superb and sensational, naturally.

Exquisite with O vinegars, herbs, and spices to bring body and depth to any dish. Build layers of wholesome, delicious flavor and inspire your culinary creations with organic goodness.

Ingredients

Nutrition Facts

Cipolline Onions

Ingredients

2 lb cipolline onions or small boiling onions
2 tbsp O California Organic Extra Virgin Olive Oil
Kosher coarse salt
Cracked pepper
¼ cup O Pomegranate Vinegar
¼ cup O Oak Aged Balsamic Vinegar
1 tsp golden brown sugar
3 tbsp heavy whipping cream
½ cup pomegranate seeds

Instructions

Blanche onions in large saucepan of boiling water for 1 min.


Drain and cool briefly. Peel and trim, leaving core intact.


Heat O California Organic Extra Virgin Olive Oil in large skillet over medium high heat. Add onions.

 

Saute until brown, about 12 mins. Sprinkle with salt and pepper to taste.


Add the O Pomegranate Vinegar and O Oak Aged Balsamic Vinegar, and bring to a boil.


Reduce heat. Cover and simmer for about 15 mins or until onions are tender and liquid is thickened, stirring often, about 15 mins.


Fold in whipping cream and simmer until sauce covers onions thickly. Transfer to serving bowl and sprinkle with pomegranate seeds.

Notes

PIN RECIPE
MAIL TO
SHARE IT

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