Graza Drizzle - Extra Virgin Olive Oil Description
Like a sprinkle of flaky salt or the squeeze of a good condiment, Drizzle adds a big pop of flavor right before you dig in. (That’s why it’s called a finishing oil!) Drizzle’s flavors are sensitive, though, so keep it off the heat.
The Graz-opedia
Blended: When a company mixes low-quality, old oils from all over the world and calls it EVOO. A lot of olive oil is made this way, but not ours
(Real) Extra-Virgin: Made from olives that are harvested and then pressed ASAP, "real" EVOO is the gold standard. Others make claims, but Graza is the real deal.
Finishing Oil: From olives picked early, when the flavor is bold. Made for eating, never heating!
Want to know a secret?
Most olive oil in the U.S. is blended from old, low quality oils-yes, even the "extra-virgin" stuff. But across the ocean, chefs and home cooks are using fresh, never-blended olive oil by the gallon. This is that olive oil. It's made from 100% Picual olives from Jaen, Spain, where over half the world's olive oil is produced. That means a lot of people are already using the good stuff. Now you can, too.
Directions
Place away from direct light.
*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 34
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | 0% |
|
Other Ingredients: Extra virgin olive oil.
Product of Spain.
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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Charred Peach Burrata Bruschetta
[vc_row][vc_column][vc_column_text]Savor summer with peach burrata bruschetta at your next backyard get-together. Juicy, charred peaches mingle with sweet tomatoes, tangy shallots and fragrant basil for an explosion of lively flavor. This dreamy combination is perfectly balanced by creamy burrata, balsamic glaze and the crunch of grilled baguette. Get ready to elevate your summer appetizer game!
Charred Peach Burrata Bruschetta
- 1 large rustic baguette (sliced in half lengthwise)
- 3 yellow peaches (sliced in half and pit removed)
- 2 balls (8 oz.) burrata cheese
- 2 cups cherry tomatoes (sliced into small chunks)
- 1 shallot (diced)
- 1/2 lemon (juice only)
- 1/4 cup basil (chiffonade cut)
- Olive oil
- Salt (to taste)
- Pepper (to taste)
- Balsamic glaze
- Preheat grill on high 10 minutes.
- Drizzle sliced peaches and bread with olive oil and sprinkle with salt. Arrange on grill and cook 2-3 minutes until nice char marks form; Remove to cool.
- Slice cooled peaches into small chunks.
- In large bowl, combine prepared peaches, tomatoes, shallot, basil, lemon juice, drizzle of olive oil and pinch of salt and pepper. Toss together and combine well.
- Add 1 ball of burrata cheese to each slice of baguette and spread evenly. Top with several spoonfuls of peach mixture and drizzle of balsamic glaze.
- Slice bruschetta into individual portions and serve.
Get the ingredients you’ll need, and more, from Vitacost.
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