California Olive Ranch Extra Virgin Olive Oil Bold & Peppery - Aluminum Bottle Description
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100% California
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Reserve
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Bold & Peppery
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Cold-Pressed
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Non-GMO Project Verified
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Vegan
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Keto & Paleo Certified
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Kosher
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BPA-Free Liner
Specially crafted by our head miller, this 100% California Reserve Extra Virgin Olive Oil showcases a fruity beginning, notes of fresh herbs and lingering pepper. Our fully recyclable aluminum bottle preserves the freshness of the oil, protecting against light and minimizing exposure to oxygen. All while making it easier to store or take on the go, giving you a chance to enjoy every drop.
Free Of
GMOs, animal ingredients, BPA lining.
*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: About 23
| Amount Per Serving | % Daily Value |
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| Calories | 130 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 1.5 g | |
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| Monounsaturated Fat | 11 g | |
|
| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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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
full disclaimer.
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Creamy Polenta With Roasted Veggies
[vc_row][vc_column][vc_column_text]This creamy polenta recipe is proof that the simplest foods are often the most loved. When polenta is warm and silky, it’s pure comfort – cozy, simple and endlessly satisfying. Is it basic? Maybe. But in the
best way, because polenta can feel like the food form of an easy hug. In this recipe, the polenta shines creamy and golden under a colorful tumble of roasted zucchini, cherry tomatoes, fresh herbs and shredded Parmigiano-Reggiano. You'll come back again and again to revisit the lovely ease of this meal.
Creamy Polenta With Roasted Veggies
- 2 cups coarse grind cornmeal
- 1 cup half and half
- 1-1/2 cups zucchini (about 2-3 small zucchini, cut in 1-inch chunks)
- 2 cloves garlic (finely chopped)
- 2-3 Tbsp. fresh chopped thyme (or any herb of choice such as rosemary or oregano)
- 1 pint cherry tomatoes
- Sea salt (to taste)
- Coarse ground black pepper (to taste)
- 2 Tbsp. olive oil
- Fresh Parmigiano-Reggiano cheese
- In saucepan, cook polenta per package instructions, using water, milk, plant-based milk or half and half. (Note: Polenta cooks fast. Once polenta is in the pan, it will almost immediately start to thicken. Follow instructions closely.)
- Preheat oven to 400 degrees F. Set out rimmed baking sheet pan.
- In bowl, combine tomatoes, zucchini, garlic, salt, pepper and olive oil. Transfer to baking sheet. Roast about 20 minutes, until vegetables begin to soften and turn brownish.
- To serve, fill bowls with polenta and top with veggies. Drizzle with olive oil and garnish with fresh herbs and grated Parmigiano-Reggiano cheese.
For cheesier polenta, mix polenta with Parmesan prior to topping with veggies. Feel free to add more Parmesan when serving.
Get the healthier ingredients you’ll need for this meal from Vitacost.
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