California Olive Ranch Non-GMO Arbosana Extra Virgin Olive Oil Description
- Reserve
- Arbosana Complex & Nutty
- 100% California
- Cold Pressed
- Non-GMO Project Verified
- Great for Baking
- Vegan
- Extra Virgin
- Kosher
California Olive Ranch’s Arbosana extra virgin olive oil is a great finishing and baking oil to keep in your kitchen. This single varietal oil showcases the flavor profile of Arbosana olives from California farmers. With a subtle nuttiness and floral notes, this oil shines in baked goods.
As part of the Reserve Collection line, this product features 100% California extra virgin olive oil. All California Olive Ranch extra virgin olive oils must be free from any sensory flaws, must meet rigid chemical standards set by the Olive Oil Commission of California (OOCC), the strictest standards in the world, and be certified extra virgin by an independent third-party.
Specially selected by head miller, this 100% California-grown, single varietal Extra Virgin Olive Oil is a consistent award winner. The flavor of the Arbosana olive varietal, features subtle nuttiness and floral notes, which add savoriness to your baked goods and add complexity to roasted vegetables.
Country of Origin: United States
Oil type: Extra virgin olive oil
Origin: Made in the USA
Free Of
GMOs.
*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.
Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 33
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | 0% |
|
| Polyunsaturated Fat | 1.5 g | |
|
| Monounsaturated Fat | 11 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, Vitamin D, calcium, iron and potassium | 0 | |
|
| | |
|
Other Ingredients: Extra virgin olive oil.
Warnings
Like fine wine, natural fruit sediment may occur.
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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Warm Barley, Kale & Apple Salad
[vc_row][vc_column][vc_column_text]Looking for a cozy way to pack in whole grains and greens? This warm barley salad is your new go-to barley recipe for nourishing comfort in a bowl. Nutty, tender barley mingles with massaged kale, sweet apples, tart cranberries and toasty pecans for a medley of textures that feels like fall and freshness all at once. The tangy-sweet dressing — featuring apple cider vinegar and a hint of maple — ties everything together in the most satisfying way. It’s hearty enough to serve as a main but also shines as a colorful side. Plus, this plant-based beauty delivers fiber, vitamins and good fats that’ll leave you feeling full and fueled. It’s a simple recipe with down-to-earth ingredients that proves wholesome eating can be every bit as comforting as it is delicious.
Warm Barley, Kale & Apple Salad
- 1 cup pearl barley (rinsed)
- 3 cups vegetable broth
- 2 cups kale (stemmed and chopped)
- 1 crisp apple (diced)
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 2 Tbsp. olive oil (divided)
- 1 Tbsp. Bragg Apple Cider Vinegar Blend Organic Cranberry Apple
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup (or honey)
- Salt (to taste)
- Black pepper (to taste)
- In medium pot, bring broth to boil. Add barley, reduce to simmer, cover and cook for 25-30 minutes, until tender. Drain any excess liquid.
- While barley cooks, preheat oven to 350 degrees F. Spread pecans on baking sheet and roast 7-8 minutes, until fragrant. Let cool slightly, then roughly chop.
- Place chopped kale in large bowl. Drizzle with 1 tsp. olive oil and pinch of salt, then massage with hands for 1-2 minutes, until leaves darken and soften.
- In small bowl, whisk together remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), salt and pepper.
- Add warm barley to bowl with kale. Toss to combine. Mix in diced apple, dried cranberries and roasted pecans. Drizzle on dressing and toss gently until evenly coated.
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