Five Ways: Rosemary Extra Virgin Olive Oil

You'll be surprised by the fresh herbal flavor in our Rosemary Extra Virgin Olive Oil. Versatile in so many are our Five Ways:

Lemon Rosemary Roast Chicken--Season a whole chicken with salt and Lemon Pepper. Place, uncovered, in the refrigerator on the lowest shelf and allow the chicken to dry in the cool air of the fridge. Overnight is even better. Rub generously with Rosemary Extra Virgin Olive Oil. Bake at 425 degrees for 30 minutes. Lower temp to 350 and cook until the chicken is cooked through and the juices run clear when the thigh is pierced--about 30-45 minutes. 

Peach & Rosemary Vinaigrette--Garlic and Shallot combine with our sweet-tangy Peach White Balsamic and Rosemary Extra Virgin Olive Oil. I delicious combo to keep on hand for quick salads. Get the recipe here.

Lamb--We take double cut chops and place them in a zip top bag with lots of rough-chopped garlic, salt, dried Rosemary and several good glugs of Rosemary Extra Virgin Olive Oil. Store in the fridge for at least four hours--overnight if you can. Allow the chops to come to room temp, then grill over high heat for 2-4 minutes on each side until medium and just pink in the center. 

Rosemary & Pomegranate Glaze-Combine Rosemary Extra Virgin Olive Oil with our sweet, sublime Pomegranate Balsamic Vinegar and use as a delectable glaze for chicken or duck. Brush it on during the last few minutes of cooking and bake or grill uncovered. 

Tuscan Bread Dipper-Our Tuscan Blend and Rosemary Extra Virgin Olive Oil are the perfect couple. We love the zing of the Tuscan Blend from lemon and sundered tomatoes. This is a great no-cook appetizer to set out for guests while you get dinner ready!

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