O California Fresh Basil Olive Oil

$19.99

Lively & fragrant. Fresh finish. Crushed together.

Fresh basil crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Lively and fragrant. Pair with fresh parmesan for prompt pesto and drizzle over pasta or crostini. Delicious with mozzarella and heirloom tomatoes for a quick Caprese. Splash over grilled veggies, wild salmon or frittatas.

Savor summer forever.

Recipes

Ingredients

California olives, fresh basil.

Nutrition Facts

Roasted Balsamic Brussels Sprouts

You don’t need to be a master chef to impress the table with roasted vegetables. This is a simple recipe that is quick to prepare and is vegan and gluten-free. Once you get the hang of preparing these, you can shake things up by adding other vegetables and maybe even a little pancetta. Top with a sprinkle of panko and Parmesan? Ooh la la!

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons O California Fresh Basil Olive Oil
2 tablespoons O Oak Aged Balsamic Vinegar
2 cloves garlic, minced
Kosher salt & black pepper
Flat-leaf parsley, chopped, as garnish (optional)

Instructions

Preheat oven to 450°F.

Trim Brussels sprouts and cut in half.

Toss with olive oil, balsamic and garlic.

Season generously with salt and pepper and place on a baking sheet, spreading into a single layer.

Roast 20-25 minutes or until Brussels sprouts are tender and have crispy, caramelized bits.

Garnish with chopped parsley and serve.

Notes

PIN RECIPE

MAIL TO

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O California Fresh Basil Olive Oil

$19.99

Lively & fragrant. Fresh finish. Crushed together.

Fresh basil crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Lively and fragrant. Pair with fresh parmesan for prompt pesto and drizzle over pasta or crostini. Delicious with mozzarella and heirloom tomatoes for a quick Caprese. Splash over grilled veggies, wild salmon or frittatas.

Savor summer forever.

Recipes

Ingredients

California olives, fresh basil.

Nutrition Facts

Roasted Balsamic Brussels Sprouts

You don’t need to be a master chef to impress the table with roasted vegetables. This is a simple recipe that is quick to prepare and is vegan and gluten-free. Once you get the hang of preparing these, you can shake things up by adding other vegetables and maybe even a little pancetta. Top with a sprinkle of panko and Parmesan? Ooh la la!

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons O California Fresh Basil Olive Oil
2 tablespoons O Oak Aged Balsamic Vinegar
2 cloves garlic, minced
Kosher salt & black pepper
Flat-leaf parsley, chopped, as garnish (optional)

Instructions

Preheat oven to 450°F.

Trim Brussels sprouts and cut in half.

Toss with olive oil, balsamic and garlic.

Season generously with salt and pepper and place on a baking sheet, spreading into a single layer.

Roast 20-25 minutes or until Brussels sprouts are tender and have crispy, caramelized bits.

Garnish with chopped parsley and serve.

PIN RECIPE

MAIL TO

SHARE IT

Notes

O California Fresh Basil Olive Oil

$19.99

Lively & fragrant. Fresh finish. Crushed together.

Fresh basil crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Lively and fragrant. Pair with fresh parmesan for prompt pesto and drizzle over pasta or crostini. Delicious with mozzarella and heirloom tomatoes for a quick Caprese. Splash over grilled veggies, wild salmon or frittatas.

Savor summer forever.

Recipes

Ingredients

California olives, fresh basil.

Nutrition Facts

Roasted Balsamic Brussels Sprouts

You don’t need to be a master chef to impress the table with roasted vegetables. This is a simple recipe that is quick to prepare and is vegan and gluten-free. Once you get the hang of preparing these, you can shake things up by adding other vegetables and maybe even a little pancetta. Top with a sprinkle of panko and Parmesan? Ooh la la!

Ingredients

1 ½ pounds Brussels sprouts
2 tablespoons O California Fresh Basil Olive Oil
2 tablespoons O Oak Aged Balsamic Vinegar
2 cloves garlic, minced
Kosher salt & black pepper
Flat-leaf parsley, chopped, as garnish (optional)