Flavor Craver Olive Oil Gift Set

8.45fl oz (250ml)

Lusciously smooth with a delightful citrus twist, this lemon flavored olive oil is made the "crushed" or "fused" way of cold-pressing fresh-picked olives with fresh lemons. Use it to enhance your favorite foods with sunny, authentic lemon flavor. I love to drizzle it over steamed veggies, salads, soups, baked chicken and seafood. Mangiare!

Featured Recipes:

• Salmon Nicoise Salad
• Mediterranean Gazpacho
• Mediterranean Fish
• Lemon and Rosemary Power Greens
• Lemon Olive Oil Cakes and Cookies
• Lemon Dijon Vinaigrette 

8.45fl oz (250ml)

As a cardiologist and nutritionist, I’m a big fan of both olive oil and garlic because each brings unique benefits to the table. This California garlic flavored olive oil is made the same way as extra virgin olive oil, except that fresh garlic is added to the olives during the first cold press (a labor-intensive process known as the “crushed” or “fused” method). The result is a luxuriously smooth olive oil with the perfect amount of robust garlic flavor. The olives and garlic used to make this authentically flavored olive oil were grown without synthetic pesticides, and the oil contains no other ingredients - no preservatives or additives. I love that it gives gusto to any food without the bother of peeling or chopping garlic.

Featured Recipes:

• Meatballs - the Healthy Way   
• Penne Primavera with Broccoli 
• Cauliflower “Rice”  
• Spicy Shrimp Fra Diavolo 

Wonderful drizzled over steaks, chicken and veggies, this garlic olive oil is also a quick and easy way to turn nearly-naked pasta into a delicious dish. It makes a delectable salad dressing when blended with balsamic vinegar, and is pure garlic lovers’ delight when used as a dipping oil with my Vervana olive oil dipping spice blend  - Mangiare!

250 mL (8.45 FL OZ)

Distinguished and refreshing with notes of pine, this California Crushed Rosemary Olive Oil is made by cold-pressing fresh rosemary sprigs with fresh olives during the first cold press (a labor-intensive flavoring process known as the “crushed” or “fused” method). Both the olives and rosemary are grown using organic farming practices, without synthetic pesticides.

As a cardiologist and nutritionist, I love both olive oil and rosemary for the health benefits they each offer, so this delectable pairing is one of my personal favorites. Suggested pairings include organic steak, chicken or pork, wild caught fish, salads, vegetables, soups and pastas.

Featured Recipes:

• Chicken and Heirloom Tomato Salads
• Roasted Acorn Squash
• Lemon and Rosemary Power Greens
• Minestrone Soup
• Lemon Rosemary Olive Oil Cookies

8.45fl oz (250ml)

This California jalapeño garlic olive oil is my go-to for robust and spicy flavor. It’s made the same way as extra virgin olive oil, except that the olives are crushed with fresh jalapeños and fresh garlic during the first cold press. This labor-intensive flavoring process known as the "crushed" method delivers a powerful fusion of delectable flavors through a luxuriously smooth and nourishing oil (you can learn more about it here).

As a cardiologist and nutritionist, I love olive oil, garlic, and hot peppers for the health benefits they bring to the table, not to mention their delicious flavors! Garlic is a staple in my kitchen spice arsenal and the jalapeño combines perfectly with it – a dynamite duo that's wonderful for livening up veggies, pasta, eggs, tacos, fajitas, and meats with lusciously hot and spicy flavor.

Featured Recipes:

• Butternut Squash Soup
• Bring Your A-Game (Beef) Chili 
• Vegetarian / Vegan Chili 
• Guacamole and “Chips” 

8.45fl oz (250ml)

If summer could be bottled, I think it would taste just like this delightfully fresh-yet-sweet, crushed basil olive oil. Not an infused olive oil, it gets its authentic, natural flavor by cold-pressing together fresh basil with fresh-picked olives, both of which are grown without synthetic pesticides. I love to cook eggs with it, and it’s perfect drizzled over Caprese (fresh mozzarella and tomatoes) salad, pasta sauce, and fruit salad.

Featured Recipes:

• Easy Caprese Salad 
• Quinoa Tabbouleh 
• Blissful Basil Chicken Salad 

To learn more about the differences between infused oils and crushed, or fused, flavored olive oils, read this blog.

8.45fl oz (250ml)

Smooth and buttery with a burst of warm, sweet citrus flavor, this exquisite flavored olive oil is made the “fused” way by crushing fresh olives with fresh blood oranges during the first cold press. Both the olives and blood oranges are grown without the use of synthetic pesticides, and the finished product is free of preservatives and additives of any kind. I love this special, delicate oil drizzled over roasted beets, baked chicken, seared scallops and Caprese salad with yellow cherry tomatoes on a bed of arugula. It also pairs beautifully with balsamic vinegar to create a scrumptious spinach salad dressing.  

Mangiare!

Featured recipe - Arugula Salad with Beets and Goat Cheese 

Learn more about the differences between fused or crushed oils and infused olive oils here.