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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Warm Marinated Olives: Four Ways
[vc_row][vc_column][vc_column_text]Elevate your holiday hors d’oeuvres and charcuterie boards with these irresistible marinated olives. Inspired by diverse culinary traditions, this recipe lets you create four distinctive flavor variations from a single versatile marinade. The warm, spiced oil transforms ordinary olives into elegant, flavorful party fare. Whether served as part of a festive appetizer spread or added to your holiday table as a standout side, these marinated olives are sure to impress.
Warm Marinated Olives: Four Ways
Marinade base
- 1-1/2 tsp. salt
- 2 tsp. fresh garlic
- 1/2 cup Graza Sizzle Extra Virgin Olive Oil
Greek
- 2 Tbsp. marinade base
- 1/2 cup Simple Truth Pitted Kalamata Olives
- 1 tsp. Simply Organic Oregano
- 1 tsp. lemon juice
- 1 Tbsp. feta cheese crumbles
- 1-2 Tbsp. cucumber (diced)
- 1 - 2 tsp. fresh dill
Spanish
- 2 Tbsp. marinade base
- 1/2 cup Simple Truth Pitted Green Olives
- 1 tsp. Frontier Co-Op Dried Chopped White Onion
- 1 Tbsp. Spectrum Organic Balsamic Vinegar
- 1 tsp. dried cilantro (or fresh cilantro)
- 1 Tbsp. red peppers (chopped)
- 2 tsp. Woodstock Wild Capers
Italian
- 2 Tbsp. marinade base
- 1/2 cup Mezzetta Italian Castelvetrano Whole Green Olives
- 2 tsp. Simply Organic Italian Seasoning
- 1 Tbsp. Pompeian Gourmet Red Wine Vinegar
- 1- 2 Tbsp. mozzarella chunks
- 4 Amore Sun-Dried Tomatoes (chopped)
Mushroom
- 2 Tbsp. marinade base
- 1/2 cup Santa Barbara Olive Co. Pitted Ripe Medium Black Olives
- Sprinkle Frontier Co-Op Organic Crushed Red Chili Flakes
- 1 Tbsp. ricotta dollops
- 2 Tbsp. Native Forest Organic Sliced Portobello Mushrooms (or fresh-cooked portobellos, sliced)
- 1/2 tsp. truffle oil
For serving
- Private Selection Toasted Sesame Water Crisp Crackers
- Private Selection Artisan Baked Toast Sweet Onion Flatbread Cracker
- Alessi Grissini Torinesi Thin Breadsticks
Base assembly
- In skillet or saucepan over low heat, add olive oil, bring to simmer and let simmer about 3 minutes, gradually adding garlic and salt. (Note: Stir constantly as garlic can get bitter if not done correctly.)
- Transfer mixture to bowl.
- Place four small bowls on counter. Distribute the four different olive varieties evenly among bowls.
- Add 2 tablespoons of warmed EVOO marinade base to olives in each bowl.
- In skillet, warm each bowl’s contents separately for 3-5 minutes, then return them to their separate bowls.
Greek
- To bowl with warmed kalamata olives, add oregano and lemon juice; Stir to combine.
- Top with crumbled feta cheese, diced cucumber and fresh dill.
Spanish
- To bowl with warmed green olives, add dried onion, balsamic vinegar, cilantro, capers and chopped peppers.
Italian
- To bowl with warmed Italian Castelvetrano green olives, add red wine vinegar and Italian seasoning.
- Top with mozzarella chunks and chopped sun-dried tomatoes.
Mushroom
- To bowl with warmed black olives, add red chili flakes, mushrooms and truffle oil.
- Top with Ricotta dollops.
Notes
For aesthetic purposes, if desired, move spiced olives to ramekins prior to adding toppings.
Drizzle more olive oil on top, if desired.
Sprinkle on some sea salt flakes, if desired.
Get the great ingredients you’ll need.
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