Flora Extra-Virgin Olive Oil Description
- Certified Organic
- Cold-Pressed & Unrefined
- Fresh from the Press
- USDA Organic
- Kosher
Flora's Extra-Virgin Olive Oil comes from the first pressing of certified organic sun-ripened olives. It is a full bodied gourmet oil high in omega-9 monounsaturated fatty acids. Limited and not conclusive scientific evidence suggests that eating about 2 tablespoons (23g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 g of olive oil. Flora's Olive Oil is guaranteed GMO-free and is perfect for baking or light sauteing.
Directions
Olive Oil can be used for preparing delicious authentic Italian sauces, flavorful salad dressings, baking and sauteing. Not recommended for deep-frying. For optimum freshness, and use within 12 months after opening.
*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 | 120 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 2.5 g | |
|
| Monounsaturated Fat | 8 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 0 g | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Essential Fatty Acids | | |
|
| Omega-3 (Linolenic) | 0 g | |
|
| Omega-6 (Linoleic) | 2.5 g | |
|
| Omega-9 (Oleic) | 8.5 g | |
|
Other Ingredients: Organic extra-virgin olive oil. Nitrogen-flushed to maintain freshness.
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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Roasted Salmon With Walnut, Caper & Olive Vinaigrette
[vc_row][vc_column][vc_column_text]Picture this: succulent slow-roasted salmon dancing in a Mediterranean-inspired vinaigrette, stealing the spotlight on your holiday table. We’re talking toasted walnuts, snappy Castelvetrano olives, capers bringing the zing, and loads of fresh dill and parsley for a flavorful feast that will have your guests singing your culinary praises. Turn your holiday feast into a legendary celebration.
Roasted Salmon With Walnut, Caper & Olive Vinaigrette
- 2 lbs. whole fresh salmon filet
- 2 Tbsp. olive oil
- Juice of 1/2 lime
- 1 Tbsp. paprika
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 1 Tbsp. honey
Vinaigrette
- 3/4 cup olive oil
- 1/2 Tbsp. red wine vinegar
- Juice of 1/2 lemon
- Pinch salt
- 1 tsp. fresh ground pepper
- 1/2 cup flat leaf parsley (chopped)
- 2 Tbsp. dill (chopped)
- 1/4 cup walnuts (lightly toasted and chopped)
- 1/4 cup pitted Castelvetrano olives (chopped)
- 1 Tbsp. capers (chopped)
- Preheat oven or grill to 275 degrees F. Place fish in roasting pan.
- In small bowl, mix together olive oil, lime juice, paprika, salt and pepper. Use brush to coat fish.
- Slow roast for 15-20 minutes. Remove from oven a drizzle honey over fish. Increase oven temperature to 325 degrees F and bake 10 more minutes, until thickest part of filet reaches internal temp between 125-130 degrees F. Remove and rest.
- In bowl, mix together all ingredients for vinaigrette. Taste and adjust seasoning as needed.
- Spoon generous amount of vinaigrette over fish and serve tableside.
Serve this impressive dish with ingredients from Vitacost.
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