Product Description
Our Pesto Infused Extra Virgin Olive Oil is jam packed with the flavours of fresh basil, parmesan cheese, and a touch of garlic – but completely vegan. 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!
Pairings: Traditional, Fig, Oregano, Lemon, Bianco White, Red Wine Vinegar
Excellent Complements:
• Vinaigrettes
• Marinades
• Vegetables
• Pasta
• Rice
• Sauces
• Eggs
Simple Uses
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
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
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
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
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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