California Olive Ranch Non-GMO Extra Virgin Olive Oil Description
- Cold Press
- Non-GMO Project Verified
- Perfect for Everyday Use
- Global Blend
- Vegan
- Medium
- Smooth & Balanced
California Olive Ranch’s Everyday extra virgin olive oil is a great versatile oil to keep in your kitchen. It’s mild balanced flavor profile makes it a go-to oil for any cooking preparation. With notes of fresh herbs, fruit and green grass we recommend it for your everyday baking, sautéing and roasting.
As part of the Destination Series line, this product features California extra virgin olive oil in partnership with extra virgin olive oil from hand-selected farms in Argentina, Portugal and Chile. 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.
Country of Origin: United States, Argentina, Chile, Portugal
Oil type: Extra virgin olive oil
Origin: Made in the USA and Imported
Directions
Store away from heat and light.
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.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| 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
Other Ingredients: Extra virgin olive oil.
Warnings
Natural 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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Baked Chickpea-Stuffed Eggplant
Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side.
Baked Chickpea-Stuffed Eggplant
Filling
- 1 can (15 oz.) organic chickpeas ( )
- 3 Tbsp. olive oil
- 1/2 tsp. paprika
- 1/8 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. sea salt
- Dash cayenne pepper
- 1 Tbsp. sunflower seed butter
- 1/2 jar (12 oz.) marinara
- 1/2 cup cherry tomatoes (halved)
Toppings
- 1/4 cup pine nuts
- Fresh thyme
- Fresh sage
- Handful vegan cheese
- Preheat oven to 400 degrees F.
- With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
- In oven-safe dish or on sheet pan, arrange eggplants.
- In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
- Sprinkle pine nuts, thyme, sage and cheese over everything.
- Bake 40 minutes.
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