Bono Organic Sicilian Extra Virgin Olive Oil - Val Di Mazara PDO Description
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First Cold Press
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Acidity 0.2 - 0.4%
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100% USDA Organic
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Kosher
Production Region: West central Sicily, precisely Palermo province and western province of Agrigento.
Variety of Olives: Biancolilla, Cerasuola and Nocellara del Belice.
Color: Golden with green hues.
Aroma: Intense and persistent with fruit hints.
Flavor: delicate with a Fruity after taste.
Use: Salad, soup, grilled meat and fish, vegetable, pizza, bruschetta, and dipping
Try it for its flavor and healthy benefits.
Directions
Keep the bottle properly closed, away from light and heat.
Free Of
Cholesterol, sodium, trans fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 34
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Polyunsaturated Fat | 2 g | |
|
| Monounsaturated Fat | 10 g | |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Reviews
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Sheet Pan Tofu & Veggies for Two
[vc_row][vc_column][vc_column_text]It takes just 10 minutes to prep and 15 minutes to roast this easy and flavorful dinner. The tofu is flash-marinated in a Greek souvlaki-style marinade of lemon juice, olive oil and oregano and comes out crispy on the outside, while the vegetables are perfectly tender. Feel free to incorporate any veggies you have on hand, keeping in mind that how you chop them will make all the difference in cook time. To coax heartier fall vegetables to cook more quickly in just 15 minutes, simply chop them smaller. Also, experiment with spices in your cupboard! It’s all meant to be easy, economical and nutritious. The light Mediterranean seasonings coupled with oven roasting coaxes out the deepest flavor in any veggie you choose.
Sheet Pan Tofu & Veggies for Two
Tofu
- 1 block (12 oz.) firm tofu ( firm tofu)
- 3 tsp. fresh squeezed lemon juice
- 3 tsp. olive oil
- 1 tsp. dried oregano
- Pinch salt
- Pinch pepper
Veggies
- 3 carrots (sliced in 1/4-inch coins)
- 1 pint cherry tomatoes (sliced in half)
- 1 red onion (sliced thin)
- 3 bell peppers (sliced thin)
- 1 Tbsp. olive oil
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
Optional
- Cooked rice
- Chopped parsley
- Preheat oven to 400 degrees F. Line 2 large baking sheets with parchment paper.
- Using clean dish towel, blot or press out excess moisture from tofu. Slice into bite-sized cubes.
- In bowl with olive oil, lemon juice and oregano, toss tofu cubes. Let marinate 10 minutes.
- On sheet pans, arrange veggies, add olive oil, oregano, salt and pepper and toss with spatula to distribute and coat. Arrange veggies in flat, even layer, being careful not to overcrowd. Add tofu to one of the trays in a flat, even layer.
- Bake 15 minutes, or until desired doneness.
- To serve, divide veggies and tofu into two bowls.
- If desired, pair with whole grain of choice, such as brown rice or black rice, and chopped fresh herbs.
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