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

Organic, California cold pressed, extra virgin olive oil

Nutrition Facts

Roasted Cauliflower with Fresh Herbs

While cauliflower sometimes has a reputation for being basic, this recipe is anything but boring. In fact, we think it’s a work of art. With the help of fresh herbs, fresh-squeezed citrus, and a sweet, creamy sauce, this innovative cauliflower recipe will blow your mind in the best way. The inspiration for this dish derives from a creation featured in “bäco: Vivid Recipes From the Heart of Los Angeles” by Chef Josef Centeno — one of our favorite California culinary artists.

Ingredients

2 tbsp pine nuts
3 tbsp O California Organic Extra Virgin Olive Oil
1 head cauliflower, trimmed and cut into bite-sized florets
1 pinch of kosher salt
1 tsp garlic, chopped
1 tsp shallot, finely chopped
1 tsp fresh chives, chopped
1 tsp lemon zest, grated
1½ limes, cut in half
½ tsp red pepper flakes
2 tbsp fresh basil, chopped
3 tbsp fresh cilantro, chopped
3 tbsp fresh mint, chopped
3 tbsp plain yogurt
½ tsp honey
⅛ tsp ground sumac
⅛ tsp flaky sea salt (such as Maldon’s)

Instructions

Preheat the oven to 425° F.


Place the pine nuts in a dry frying pan. Toast over medium-high heat, stirring frequently, until browned (about 2 minutes). Remove from heat and set aside.


In a large, oven-safe cast iron pan or skillet, sauté the cauliflower florets with O California Organic Extra Virgin Olive Oil and a pinch of salt over medium-high heat. Stir well and sauté until the florets are well coated and slightly golden (about 2 – 3 minutes).


Transfer the pan or skillet to the oven and roast until tender (about 15 minutes).


Carefully return the pan or skillet to the stove over medium-high heat and add the garlic, shallot, chives, and lemon zest. Stirring often, sauté until the garlic is fragrant (about 1 minute).


Remove pan from heat and squeeze the juice from 1 lime over the mixture, then gently stir in the toasted pine nuts, pepper flakes, basil, cilantro, and mint until everything is well mixed. Transfer to a serving bowl or platter.


In a small bowl, combine the yogurt, juice from the remaining ½ lime, and honey.  Pour the yogurt mixture over the cauliflower and sprinkle with sumac and flaky sea salt before serving.

Notes

Every step of the process counts in this recipe. First, searing the cauliflower florets gives them crisp and caramelized edges. Next, roasting cooks each floret to tender perfection and enhances the nutty, sweet, and juicy qualities of cauliflower. Finally, bringing everything back to the stovetop allows all of the flavors to melt into each and every morsel. This combination of cooking methods creates unmatched layers of flavor and texture that simply can’t be achieved any other way.

PIN RECIPE
MAIL TO
SHARE IT

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

Organic, California cold pressed, extra virgin olive oil

Nutrition Facts

Roasted Cauliflower with Fresh Herbs

While cauliflower sometimes has a reputation for being basic, this recipe is anything but boring. In fact, we think it’s a work of art. With the help of fresh herbs, fresh-squeezed citrus, and a sweet, creamy sauce, this innovative cauliflower recipe will blow your mind in the best way. The inspiration for this dish derives from a creation featured in “bäco: Vivid Recipes From the Heart of Los Angeles” by Chef Josef Centeno — one of our favorite California culinary artists.

Ingredients

2 tbsp pine nuts
3 tbsp O California Organic Extra Virgin Olive Oil
1 head cauliflower, trimmed and cut into bite-sized florets
1 pinch of kosher salt
1 tsp garlic, chopped
1 tsp shallot, finely chopped
1 tsp fresh chives, chopped
1 tsp lemon zest, grated
1½ limes, cut in half
½ tsp red pepper flakes
2 tbsp fresh basil, chopped
3 tbsp fresh cilantro, chopped
3 tbsp fresh mint, chopped
3 tbsp plain yogurt
½ tsp honey
⅛ tsp ground sumac
⅛ tsp flaky sea salt (such as Maldon’s)
 

Instructions

Preheat the oven to 425° F.


Place the pine nuts in a dry frying pan. Toast over medium-high heat, stirring frequently, until browned (about 2 minutes). Remove from heat and set aside.
In a large, oven-safe cast iron pan or skillet, sauté the cauliflower florets with O California Organic Extra Virgin Olive Oil and a pinch of salt over medium-high heat. Stir well and sauté until the florets are well coated and slightly golden (about 2 – 3 minutes).


Transfer the pan or skillet to the oven and roast until tender (about 15 minutes).


Carefully return the pan or skillet to the stove over medium-high heat and add the garlic, shallot, chives, and lemon zest. Stirring often, sauté until the garlic is fragrant (about 1 minute).


Remove pan from heat and squeeze the juice from 1 lime over the mixture, then gently stir in the toasted pine nuts, pepper flakes, basil, cilantro, and mint until everything is well mixed. Transfer to a serving bowl or platter.


In a small bowl, combine the yogurt, juice from the remaining ½ lime, and honey.  Pour the yogurt mixture over the cauliflower and sprinkle with sumac and flaky sea salt before serving.

PIN RECIPE
MAIL TO
SHARE IT

Notes

Every step of the process counts in this recipe. First, searing the cauliflower florets gives them crisp and caramelized edges. Next, roasting cooks each floret to tender perfection and enhances the nutty, sweet, and juicy qualities of cauliflower. Finally, bringing everything back to the stovetop allows all of the flavors to melt into each and every morsel. This combination of cooking methods creates unmatched layers of flavor and texture that simply can’t be achieved any other way.

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

Organic, California cold pressed, extra virgin olive oil

Nutrition Facts

Roasted Cauliflower with Fresh Herbs

While cauliflower sometimes has a reputation for being basic, this recipe is anything but boring. In fact, we think it’s a work of art. With the help of fresh herbs, fresh-squeezed citrus, and a sweet, creamy sauce, this innovative cauliflower recipe will blow your mind in the best way. The inspiration for this dish derives from a creation featured in “bäco: Vivid Recipes From the Heart of Los Angeles” by Chef Josef Centeno — one of our favorite California culinary artists.

Ingredients

2 tbsp pine nuts
3 tbsp O California Organic Extra Virgin Olive Oil
1 head cauliflower, trimmed and cut into bite-sized florets
1 pinch of kosher salt
1 tsp garlic, chopped
1 tsp shallot, finely chopped
1 tsp fresh chives, chopped
1 tsp lemon zest, grated
1½ limes, cut in half
½ tsp red pepper flakes
2 tbsp fresh basil, chopped
3 tbsp fresh cilantro, chopped
3 tbsp fresh mint, chopped
3 tbsp plain yogurt
½ tsp honey
⅛ tsp ground sumac
⅛ tsp flaky sea salt (such as Maldon’s)

Instructions

Preheat the oven to 425° F.


Place the pine nuts in a dry frying pan. Toast over medium-high heat, stirring frequently, until browned (about 2 minutes). Remove from heat and set aside.


In a large, oven-safe cast iron pan or skillet, sauté the cauliflower florets with O California Organic Extra Virgin Olive Oil and a pinch of salt over medium-high heat. Stir well and sauté until the florets are well coated and slightly golden (about 2 – 3 minutes).


Transfer the pan or skillet to the oven and roast until tender (about 15 minutes).


Carefully return the pan or skillet to the stove over medium-high heat and add the garlic, shallot, chives, and lemon zest. Stirring often, sauté until the garlic is fragrant (about 1 minute).


Remove pan from heat and squeeze the juice from 1 lime over the mixture, then gently stir in the toasted pine nuts, pepper flakes, basil, cilantro, and mint until everything is well mixed. Transfer to a serving bowl or platter.


In a small bowl, combine the yogurt, juice from the remaining ½ lime, and honey.  Pour the yogurt mixture over the cauliflower and sprinkle with sumac and flaky sea salt before serving.

Notes

Every step of the process counts in this recipe. First, searing the cauliflower florets gives them crisp and caramelized edges. Next, roasting cooks each floret to tender perfection and enhances the nutty, sweet, and juicy qualities of cauliflower. Finally, bringing everything back to the stovetop allows all of the flavors to melt into each and every morsel. This combination of cooking methods creates unmatched layers of flavor and texture that simply can’t be achieved any other way.

PIN RECIPE
MAIL TO
SHARE IT

You may also like...

LEARN MORE ABOUT US

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.

Olive Oil & Vinegar 2024

Join Our Newsletter!

sign up for product launches, recipes and more.