Picholine (Australia, Robust)

$11.95 each
Volume

+

Flying Olive's Picholine EVOO has a wonderful robust intensity. A French varietal, it is grown in Australia. Ripe olive flavor coupled with a hint of tomato. and green fruit make this an excellent complement for salad and veggies.  It is creamy, herbaceous,and spicy with a great pungency and a nice peppery kick at the end.

A wonderful complement to fruit, veggies-especially tomatoes, poultry, seafood, pasta, salad dressings, and eggs

When paired with  18 Year Traditional, or one of our delicious dark balsamics, it makes a wonderful vinaigrette

 

Some ideas for using this product:

Use in French foods such as duck or poultry

Marinate tomatoes or use in a Caprese salad

Use in any dish that has tomatoes such as red sauces or bruschetta

Drizzle on seafood or pasta as a finisheing oil

Saute, broil, or grill veggies after marinating

 

Some recipes that use this product:

Abuelita's Albondigas Soup

Anniversary Frutti di Mare Pasta

Asian Blackberry Ginger Chicken

Baked Cherry Tomatoes Oreganata

Baked Moroccan Cod with Potatoes and Tomatoes

"Barrabbiata" Pasta with Turkey Sausage, Olives, and Capers

Basic Hummus

Blackberry Ginger Hoisin Pork Tenderloin

Bread Machine Olive Bread with Garlic and Rosemary

Brussels Sprouts with Pancetta and Carmelized Pecans

Butterflied or Split Chicken with a Creole Rub

Butterflied Whole Chicken with a Middle Eastern Rub

Butterflied Whole Grilled Chicken with an Asian-Inspired Rub

Butternut Squash with Maple, Orange and/or Chipotle

Cherry Tomato Gratin

Chicken with Balsamic Tomato Sauce and Baby Spinach

Chicken with Mexican Pumpkin Seed Sauce

Chicken Puttanesca

Chicken Thighs with Basque Piperade Sauce

Chicken Verde

Cod with Mediterranean Salsa

Cod with Za'atar and Olive Relish

Cuban Black Bean Soup

French Lentil Soup with Smoked Sausage

Fresh Tomato and Eggplant Pasta

Garlicky Green Beans with Sun-Dried Tomato Pesto and Crispy Breadcrumbs

Gnocchi with Herbed Pomodoro Sauce

Golden (or Red) Beets with Bacon and Onion

Gravenstein Apple and Sherry Pork Loin Chops

Greek Chicken with Lemon and Oregano

Greek Chicken with lemon, Olives, and Capers

Greek Dressing #2

Greek Panzanella

Green Beans with Lemon and Shallots

Grilled Caprese Bread

Grilled Cod with Parsley Verde

Grilled Escarole with Balsamic Vinegar Glaze

Grilled Pork Chops with Balsamic Grilled Peaches

Grilled Portobellos with Garlic and Parsley

Grilled Shrimp with Chimichurri Sauce and Cilantro Lime Rice

Grilled Tuna Steaks with Fresh Pesto

Italian Peasant Loaf

Italian Rice Stuffed Chicken Thighs

Italian Salad with Pepperoni Vinaigrette

Kate's Black Beans and Rice

Latin-Inspired Chicken with Tomatillos and Hominy

Macaroni Salad with Fresh Tomatoes and Basil

Marinated Chicken Quesadillas

Moroccan Sausage with Cous Cous

Moroccan Sweet Potato Salad

Niçoise Dressing

Paprika Dusted Potatoes

Pasta with Roasted Garlic, Beans, and Sausage

Peppery Prosciutto or Bacon Green Beans

Piperade

Pork Tenderloin with Pomegranate and Quince

Pork Tenderloins with Ouzo-Plum Sauce

Red Lentil, Pepperoni, and Pasta Soup

Ribollita: Tuscan Bread and Vegetable Soup

Roasted Butternut Squash and Pepper Soup

Roasted Cauliflower

Roasted Fall Veggies with Dried Cranberries and Dijon Mustard Dressing

Roasted Moroccan Cauliflower and Carrots

Roasted Potatoes with Red Pepper and Onions

Roasted Sweet Potatoes with Cranberries

Roasted Tomato Soup

Salad Niçoise, Two ways

Shrimp and Lobster Pasta

Slow Cooker Jerked Pork

Slow Cooked Pork Loin with Gravenstein Apple and Onions

Slow Cooker Moroccan Chickpea Stew

Slow Cooker Tuscan White Bean Soup

Spanish Rice

Spicy (or Not) Garlic and Shrimp Pasta with Cherry Tomatoes

Strawberry Arugula Salad with Strawberry Balsamic Vinegar

Stuffed "Dolmades" Tomatoes

Sweet and Sour Smoked Turkey Sausage

Turkey Chili

Turkey Tamale Pie

Turkish Tomato Bulgar

Yellow Potato and Green Bean Salad with Honey Dijon Vinaigrette

Yucatan-Style Marinade for Pork Tenderloin

Recipe Disclaimer


Nutritional Information for this product
 

  

Chemistry at Time of Harvest: (May, 2017)

Free Fatty Acids (FFA): 0.1

Peroxide Value (PV): 5.4

OLEIC Acid Content: 72.8

Polyphenol Count: 440

Diacyglycerols (DAGs): 97.5

Definition of Chemistry Terms: