Jovial Organic Extra Virgin Olive Oil Description
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Inheritantly Good
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100 Organic
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First Cold-Pressed
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Ancient Variety
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USDA Organic
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Non-GMO Project Verified
Direct from the farmer to you, this exclusive organic extra virgin olive oil is made from three ancient varieties of olives: Favarol, Grignano, and Nostrano. These olives were brought by the Romans to the Veneto region 1,000 years ago. Our traditional frantoi are located in the Valpantena area and the hills above lago di Garda. A small group of passionate farmers is working to save these noble varieties of olives from extinction and helping us bring you an authentic Italian olive oil you can trust.
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Oil from 100% Italian organic ancient varieties of olives.
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Delicate flavor with the perfect balance of fruitiness.
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Decanting naturally removes sediment without filtering.
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The temperature never exceeds 75°F during pressing.
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We only press and bottle olive oil in our facility.
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Acidity less than .4%.
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Packed in glass.
*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 |
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| Calories | 130 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 1 g | |
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| Monounsaturated Fat | 11 g | |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Dietary Fiber | 0 g | 0% |
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| Protein | 0 g | 0% |
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| Vitamin D | | 0% |
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| Calcium | | 0% |
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| Iron | | 0% |
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| Potassium | | 0% |
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Other Ingredients: 100% Organic extra virgin olive oil.
For Detailed Manufacturing Facility Information, Please Visit JovialFoods’ Manufacturing Website.
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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French Onion Pasta With Caramelized Mushrooms
[vc_row][vc_column][vc_column_text]This French onion pasta is pure cozy-in-a-bowl energy, taking everything you love about the classic soup and spinning it into a weeknight-friendly pasta dish. Sweet, slow-caramelized onions melt into a savory, broth-kissed sauce that clings to every noodle, while a generous sprinkle of melty cheese brings that signature French onion richness home. It’s comforting without being heavy, a little indulgent but totally doable, and perfect for nights when you want something warm, satisfying and a touch elevated — no soup spoon required.
French Onion Pasta With Caramelized Mushrooms
- 1/4 cup Jovial Extra Virgin Olive Oil
- 4 yellow onions (halved and thinly sliced)
- Kosher salt
- 5 garlic cloves (minced)
- 16 oz. cremini mushrooms (thinly sliced)
- 1 tsp. dried thyme
- 1/3 cup dry white wine
- 2 Tbsp. unsalted butter
- 1/4 cup Jovial All-Purpose Einkorn Flour
- 3 cups low-sodium broth (beef or vegetable)
- 3 cups water
- 12 oz. Jovial Brown Rice Shells
- 1/2 cup shredded Parmigiano Reggiano (plus more to serve)
- Freshly ground black pepper (to taste)
- In large skillet, heat olive oil over medium heat. Saute onions with pinch of salt, stirring frequently until onions have softened and are beginning to brown, about 20-25 minutes.
- Increase heat to medium-high and continue cooking onions 25-30 minutes or until deeply caramelized. If onions start sticking to pan or brown too quickly, lower heat to medium, add 1 Tbsp. water and scrape bottom of pan to loosen up bits.
- Once onions are caramelized, fold in mushrooms, garlic and thyme. Saute 4-5 minutes or until mushrooms begin to soften.
- Add wine to deglaze pan and cook off 2 minutes. Add butter and stir until melted. Slowly add flour, stirring until incorporated. Add stock and water, and bring mixture to boil.
- Fold in pasta shells, decrease heat to low and simmer gently 14-16 minutes or until pasta is al dente and liquid is mostly soaked up. (Note: Pasta will continue to soak up liquid as it sets and is served.)
- Fold in ½ tsp. salt and Parmesan cheese. Let pasta sit 5 minutes to cool slightly and allow noodles to continue to soak up liquid.
- Taste and season with additional salt and pepper, as desired. Serve warm.
Grab these ingredients and more from Jovial at Vitacost.
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