Graza Sizzle - Extra Virgin Olive Oil Description
Before you say “EVOO isn’t for cooking,” read this: Thanks to the super stable Picual olive, Sizzle was born for the heat. It’s still 100% extra-virgin, but made with mid-harvest olives that give it a more mellow flavor.
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.
Cooking Oil: An EVOO made from mid-season olives for a more mellow flavor. Sizzle plays well with everything you cook.
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 50
| 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.
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Roasted Rosemary-Infused Crispy Chickpeas
[vc_row][vc_column][vc_column_text]There’s something that feels clever about a humble chickpea turning golden and crackly in the oven. These rosemary-kissed crispy chickpeas bring cozy, herb-forward flavor with every bite — the kind of simple, nourishing snack that feels both effortless and a little elevated. Crunchy, fragrant and full of plant-powered goodness, they’re perfect for snacking, sprinkling on salads or sharing on a charcuterie board for an extra pop of texture and charm.
Roasted Rosemary-Infused Crispy Chickpeas
- 30 oz. chickpeas (drained, rinsed and dried)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh rosemary (finely chopped)
- 1-1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1 Tbsp. kosher salt
- Gently pat chickpeas with paper towel and allow to thoroughly air dry. (Note: Moisture will prevent crisping.)
- Preheat oven to 400 degrees F. Line sheet pan with parchment.
- In mixing bowl, combine chickpeas with olive oil and toss to coat evenly. Add rosemary, garlic powder, smoked paprika and salt; toss or stir to coat evenly.
- Onto prepared sheet pan, pour chickpeas and spread out in a single layer. Bake 25-30 minutes, or until chickpeas are golden-brown and crispy.
- Allow to cool before serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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