Spectrum Organic Extra Virgin Mediterranean Olive Oil Description
From their family's groves in the sun-drenched Mediterranean hills, our second-generation growers hand-harvest organic olives and press them fresh for a clean, mild oil suited to many uses. Splash it in a sauté of summer vegetables sprinkled with fresh herbs, a braise of wild greens with a dash of lemon, or in a classic panzanella.
Extra virgin olive oil is at the heart of the Mediterranean diet, its pungent notes a sign of naturally occurring polyphenol antioxidants within. We select only the highest quality oils from long-standing artisan growers and visit the olive groves annually to confirm the oil's freshness, aroma and superb flavor.
Directions
Does not require refrigeration if used within 10-12 weeks after opening. Packed with inert gas for freshness.
Free Of
GMOs.
*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 67
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | * |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2.5 g | 13% |
|
| Trans Fat | 0 g | * |
|
| Polyunsaturated Fat | 2.5 g | * |
|
| Monounsaturated Fat | 9 g | * |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | * |
|
*Daily value not established.
Other Ingredients: Organic extra virgin olive oil.
Warnings
Oil may appear cloudy or solid but will clear upon warming.
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
full disclaimer.
Reviews
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Grandma Anna’s Eggplant Spread
[vc_row][vc_column][vc_column_text]Every family has a recipe that travels through generations, carrying memories along with flavor. In my husband Ron’s family, his Grandma Anna’s creamy, tangy eggplant spread is the one we all remember most — and love best. I tasted it for the first time when we were dating, invited to dinner and welcomed like one of their own. Grandma Anna always placed a bowl of her silky eggplant spread on the table beside a fresh loaf of pumpernickel, and the meal felt instantly special.
With just a handful of simple ingredients, this dish is easy, wholesome, naturally gluten-free and filled with heart. We’ve experimented with chopped raw onion and spoonfuls of roasted red pepper over the years, but my entire family agrees: the original is perfect. Every bite brings Grandma Anna and her love right back to us. I hope it warms your table the same way it has ours.
Grandma Anna’s Eggplant Spread
- 1 large eggplant (firm and shiny is key)
- 2 tsp. olive oil
- 1/2 tsp. salt (or more to taste)
- 2 grinds black pepper (or more to taste)
- 1/4 tsp. garlic powder
- Juice of 1/2-1 lemon
- Lemon wedges (for serving)
- Preheat oven to 375 degrees F. Wash and dry eggplant, prick holes in several places for even cooking throughout.
- On baking pan, place eggplant and bake 1 to 1-½ hours until skin is very wrinkled and fork pierce comes out easily. Cool eggplant until comfortable to handle.
- In bowl, add scooped out eggplant pulp. Mash pulp well with fork.
- Add olive oil, salt, pepper, garlic powder and lemon juice. Mix thoroughly. Taste spread and add more salt and pepper, if desired.
- Drizzle a little oil on top of spread before serving, if desired.
- Serve at room temperature with lemon wedges and crackers, pita chips or fresh vegetables. Also, serve as sandwich on pumpernickel bread or bagel.
Get the ingredients you’ll need (and more!) from Vitacost.
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