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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Stuffed Squash With Einkorn Wheat Berries
[vc_row][vc_column][vc_column_text]Indulge in a wildly delicious and nutritious side dish this holiday season. This recipe for stuffed squash features a flavorful filling of einkorn wheat berries, earthy mushrooms and fragrant herbs in roasted acorn squash. For a stress-free Thanksgiving, you can even prepare these squash a day ahead and refrigerate. Simply reheat in the oven when ready to serve! If you haven’t discovered wheat berries, this is a perfect introduction. Wheat berries are a nutritious grain that cooks like rice and has a sweet, nutty flavor. Each serving of Jovial einkorn (an ancient grain!) wheat berries contains 8 grams of protein, 4 grams of fiber and loads of B vitamins. This side dish can’t be beat in taste, presentation or nutritional value.
Stuffed Squash With Einkorn Wheat Berries
- 4 small acorn squashes (halved lengthwise and seeded)
- 1/3 cup Jovial Extra Virgin Olive Oil (plus more to brush )
- 1/2 cup finely chopped shallots ((about 2 large shallots))
- 3 cloves garlic (minced)
- 2 cups cremini mushrooms (coarsely chopped)
- 1/4 tsp. ground coriander
- 1 Tbsp. fresh thyme leaves
- 1/4 tsp. kosher salt (plus more to season)
- 1/4 tsp. black pepper (plus more to season)
- 1-1/2 cups Jovial Einkorn Wheat Berries
- 2 cups vegetable stock (chicken stock or bone broth)
- 1 cup water
- 1 cup chopped flat-leaf Italian parsley (plus more to garnish)
- 1/3 cup currants (optional)
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper.
- Brush cut sides of acorn squash with olive oil and sprinkle with salt and pepper. On prepped baking sheet, arrange squash cut-side down; roast about 20 minutes, until just tender.
- While squash roasts, in large saucepan over medium heat, heat olive oil. Add shallots and cook, stirring occasionally, until translucent, about 3 minutes. Add garlic and cook 1 minute.
- Add mushrooms, coriander, thyme, salt and pepper; cook 6-8 minutes, until mushrooms soften and brown. Fold in einkorn wheat berries and toss to coat.
- To saucepan, add broth/stock and 1 cup of water and bring to boil. Cover, reduce heat and simmer about 30-35 minutes, until wheat berries are tender but still firm to the tooth.
Remove from heat, stir in parsley and currants, if using; taste and adjust salt and pepper..
On sheet pan, turn squash cut-sides up and fill with stuffing. Set in oven to warm, 5-10 minutes. To serve, sprinkle with parsley.
Add the available ingredients to your cart and make this beautiful dish.
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