Newman's Own Organics Extra Virgin Olive Oil Description
- First Cold Pressed
- USDA Organic
- Kosher
Newman’s Own Organics Extra Virgin Olive Oil will enhance the flavor of your dishes.
Our organic extra virgin olive oil is made from first cold pressed olives and produced in Tunisia.
Directions
Attention: Olive Oil exposed to low temperatures will naturally become cloudy or solidified. There is no quality loss. Restore olive to its natural condition by exposing to room temperature for 24 hours. Avoid extreme temperatures.
*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 | 130 | |
|
| Total Fat | 14 g | 22% |
|
| Saturated Fat | 2 g | 10% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Not a significant source of Trans Fat, Cholesterol, Sodium, Carbohydrates, Dietary Fiber, Sugars, Protein, Vitamin A, Vitamin C, Calcium and Iron.
Other Ingredients: Organic 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
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Vegan Pumpkin Soup With Red Lentils
[vc_row][vc_column][vc_column_text]Cozy up with a bowl of fall-tastic vegan pumpkin soup. What could be more perfect on a crisp autumn day than a warm bowl of red lentil pumpkin soup? This hearty version, packed with protein-rich red lentils and warming spices, is a welcome antidote to chilly weather. Ready in just 30 minutes, with minimal effort, this soup is a must-try for anyone seeking a quick and delicious seasonal meal. Use an immersion blender to puree if you choose, or leave it rustic!
Vegan Pumpkin Soup With Red Lentils
- 32 oz. vegetable broth
- 1 cup pumpkin puree
- 1 cup red lentils (rinsed)
- 1 Tbsp. olive oil
- 1/2 cup onion (diced)
- 1 tsp. pumpkin spice
- 1 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- In medium soup pot or Dutch oven, combine all ingredients. Bring to boil, turn down to simmer, cover and simmer 20 minutes.
- Optional step: Use immersion blender to puree soup.
- Serve warm.
Add the ingredients to your cart and order now!
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