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Pesto Olive Oil

$18.00$39.00

Our Pesto Infused Extra Virgin Olive Oil is jam packed with the flavours of fresh basil, parmesan cheese (flavoured using vegetal and botanical extracts – NOT real parmesan), and a touch of garlic. It’s perfect for pasta, drizzled on a homemade foccacia, white pizza, caprese salad, grilled eggplant, or even just as a snack for bread dipping.

Product Description

Our Pesto Infused Extra Virgin Olive Oil is jam packed with the flavours of fresh basil, parmesan cheese (flavoured using vegetal and botanical extracts – NOT real Parmesan), and a touch of garlic. It’s perfect for pasta, drizzled on a homemade foccacia, white pizza, caprese salad, grilled eggplant, or even just as a snack for bread dipping. Be sure to pair with Traditional 18 Year Style, Balsamico Bianco, Sicilian Lemon White Balsamic, or Pedro Ximenez Red Wine Vinegar for an exciting new vinaigrette or marinade!
Vegan and allergen free!

BALSAMIC VINEGAR PAIRINGS: Traditional 18-Year, Fig, Oregano, Lemon, Bianco White, Red Wine Vinegar
IDEAS FOR USE: Vinaigrettes, Marinades, Vegetables, Pasta, Rice, Sauces, Eggs

No artificial ingredients, preservatives or colouring.  All Natural.

Simple Uses

Meat

Meat

For 1 portion or 5 oz of meat, use 1 tbsp of Oil and 1 tbsp of Oil Balsamic. Seal together in a container and let stand 30 minutes or longer.

Seafood

Seafood

For 1 portion or 5 oz of seafood, use 1 tbsp of Oil and 1 tbsp of Balsamic. Seal together in a container and let stand 30 minutes or longer.
Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil or Flavoured Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.

Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Extra Virgin or Flavoured Olive Oil.

Vegetables

Vegetables

Use 1 tbsp of Olive Oil and 1 tbsp of Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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