Graza Extra Virgin Olive Oil Sizzle Finishing Oil Refill Description
Perfectly portioned and 100% recyclable, our “beer can” refills are designed to keep your delicious olive oil super fresh. Just crack open, pour into a squeeze bottle (using a kitchen funnel!) and get cookin'.
Harvest
Grown and processed from Picual olives. Harvested in November and December, when the olives are more mature. They’re pretty laid back by this point, so it only takes a few shakes to get them off the branch.
Why Cans? Fresh is Best.
Fact: Other bulk E.V.O.O options can't compete with the freshness of a Graza refill can. Here's why:
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Keep Oxygen Out and locks freshness in
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Nitrogen Sealed
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Protects our light-sensitive oil
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100% Opaque
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Exactly what you need, when you need it
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Perfectly portioned
Directions
Squeeze, refill, repeat. These 100% recyclable refill cans are nitrogen-sealed to ensure max freshness.
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Crack open the can
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Pour using a kitchen funnel
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Pour into a squeeze bottle or other oil vessel.
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Repeat when you're all Drizzled out
If you would put it in or on top of an oven, use Sizzle. Chicken cutlets, sheet pan veggies, fried rice, or even chocolate chip cookies! You name it, Sizzle Sizzles it.
Free Of
GMOs, dairy, animal ingredients.
*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 50
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 2 g | 10% |
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| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Other Ingredients: Extra virgin olive oil.
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.
Reviews
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African-Inspired Red Lentil Stew
[vc_row][vc_column][vc_column_text]This African-inspired red lentil stew is the kind of meal that fills your kitchen with irresistible aromas and your bowl with cozy, craveable flavor. Red lentils simmer alongside sweet potatoes, carrots and tomatoes until tender, then get a creamy boost from natural peanut butter and warming spices like ginger, cumin and coriander. A quick partial blend creates a perfectly spoonable texture, while fresh kale and a squeeze of lime brighten everything up at the finish. It’s comforting without feeling heavy, endlessly adaptable and just as satisfying for a weeknight dinner as it is for make-ahead lunches.
African-Inspired Red Lentil Stew
- 2 Tbsp. olive oil
- 2 medium yellow onions (about 12 oz., finely chopped)
- 4-5 medium carrots (about 12 oz., small diced)
- 2 cloves garlic (minced)
- 2 tsp. fresh ginger (grated)
- 3/4 cup sweet potato (small diced)
- 1 cup red lentils
- 14-15 oz. crushed tomatoes
- 4-1/4 cups water
- 4 Tbsp. unsweetened natural peanut butter
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 bay leaf
- 2 tsp. salt
- 1-2 cups kale (stems removed and chopped into small pieces)
- Freshly ground black pepper
- 1 lime
Optional: 1–2 pinches cayenne pepper
Optional Garnish: Yogurt, cilantro, parsley, roasted peanuts, roughly chopped
- Before cooking, rinse red lentils under cold water until water runs mostly clear. Drain well.
- In large pot, cook onions in olive oil over medium heat. Add a pinch of salt once onions are coated in oil. Continue to cook until just softened and translucent, about 2–3 minutes.
- Add garlic, ginger, cumin, coriander and cayenne pepper. Stir constantly about 30 seconds until fragrant.
- Add crushed tomatoes, water, carrots, sweet potato, red lentils, bay leaf and salt. Bring to gentle boil then reduce to low simmer and cook 25-30 minutes, until lentils and sweet potato are tender.
- Turn off heat and remove bay leaf. Stir in peanut butter until fully dissolved.
- With heat off, use hand blender directly in pot to blend about one-third of stew. This adds natural thickness while keeping some texture.
- Return pot to low heat and add kale. Cook 1–2 minutes, until just tender.
- Taste and adjust seasoning with salt if needed. Serve hot, finishing each bowl with plenty of freshly ground black pepper.
- Just before serving, squeeze a little lime juice over each bowl, if desired.
- When reheating, add water or vegetable broth as needed to loosen the stew, and adjust the seasoning with salt to taste.
- If using whole canned tomatoes or diced tomatoes instead of crushed, lightly break them up with a hand blender or fork before adding to the pot.
- Grab these ingredients and more at Vitacost.
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