Arbosana (Chile, Mild-Medium)

$11.95 each
Volume

+

Flying Olive's Chilean mild Arbosana EVOO is delicate and sweet with a slight green bite.  It is fruity with a creamy mouth feel and a buttery finish.  This wonderful EVOO has flavors of green almond and banana with hints of asparagus. 

 

Some ideas for using this product:

Perfect for dipping, baking, aioli, pesto, and making delicious bruschetta.

Try with our fruity balsamic vinegars for a wonderful dressing.

 

Some recipes that use this product:

Acorn Squash with Sage and Cranberry Stuffing

All Purpose Greek Seasoning for Veggies

Arugula and Avocado Salad with Warm Basil Dressing

Calabrian Chicken with Eggplant, Tomatoes, and Pancetta

Cauliflower and Herb Salad

Cauliflower Salad

Cauliflower with Garlic and White Wine Sauce

Cauliflower with Herbs and Sauteed Onions

Chicken Thighs with Farro, Peppers, and Tomatoes

Chicken Thighs with Homemade Apple Barbeque Sauce

Chicken with Wine, Olives, and Garlic

Classic Greek Salad

Crunchy Shoestring Potatoes

Cuban Green Salad with Black Beans and Avocados

Cuban Shrimp in Garlic Sauce

Curried Chicken Salad

Curried Thai Cod with Rice

Curry and Black Pepper Chicken Saute

Curry Roasted Butternut Squash and Chickpeas

Diana's Chicken Parmesan

Easy Greek Tuna

Espresso Roasted Carrots

Garlic and Sage Crusted Pork Tenderloin with Roasted Veggies

Greek Cauliflower with Tomatoes and Cheese

Greek Chicken and Veggies Sheet Pan Dinner

Greek Chicken Stew with Potatoes, Artichokes, and Lemons

Greek Green Beans

Greek Potato and Tomato Bake

Greek Salad

Greek Shish Kebobs

Grilled Mexican Avocados

Grilled Peach-Glazed Pork Tenderloin in Foil

Grilled Salmon with a Pepita Crust

Grilled Salmon with Lemon and Cardamom

Grilled Swordfish with Rosemary and Lemon

Grilled Swordfish with Tomatoes and Sage

Grilled Tuna with Spicy Peach Chutney

Herb and Garlic Marinated London Broil

Honey Ginger Chicken Skewers

Honey-Ginger and Garlic Roasted Carrots with Cumin Seeds

Indian-Inspired Curried Cauliflower Salad with Yogurt

Irish Potato Soup

Loin Pork Chops with Scallions and Cilantro Pesto

Low Carb Paleo Pilaf

Megan's Favorite Greek Quinoa Salad

Marrakesh Mediterranean Chicken

Mexican Grilled Beef with Avocado Sauce

Mini Meatloaves

Moroccan Cauliflower Couscous

Oven-Poached Pacific Sole with Lemon Caper Sauce

Oven Roasted Green Beans with Tomatoes and Hazelnuts

Oven Roasted Tomatoes

Peachy Oven-Barbecued Chicken Wings

Pepita Pumpkin Bread

Pistachio-Crusted Roasted Salmon with Kale Salad

Pork Chops with Sage-Almond Pesto

Pork Loin Chops with Dried Fruit Sauce

Quick Shrimp, Mango, and Avocado Lettuce Cups

Red or Gravenstein Apple Balsamic Pork Chops

Roasted Acorn Squash with Sesame and Cumin Seeds

Roasted Beets with Ginger and Balsamic

Roasted Cauliflower with Pepitas

Roasted Fall Veggies with Apple Balsamic

Roasted Salmon with Oranges, Beets, and Carrots

Rustic Tuscan Soup

Salmon Steaks with Mustard and Coriander

Salmon with Crispy Skin and Sesame-Soy Drizzle

Savory, Marinated Pork Chops

Savory Roasted Butternut Squash and Shallot Soup

Sicilian Cannellini Beans and Escarole

Simple Basil Pesto

Smoked Sausage and Apple Skillet

Smoked Sausage Veggie and Apple Sheet Pan Dinner

Spaghetti or Zoodles with Shrimp or Lemon Sauce

Spanish Brussels Sprouts with Chorizo

Spanish Chicken with Chorizo and Olives

Spanish Salmon Sheet Pan Supper

Spanish Shrimp with Garlic and Olive Oil

Spiced Moroccan Parsnips

Spicy Mexican Sweet Potato Curly Fries

Stuffed Baby Eggplant and Zucchini

Stuffed Eggplant with Ground Beef

Stuffed Flank Steak with Pesto, Cheese, and Prosciutto

Swordfish with Orange Salad

Tangerine Shrimp

Thai Chicken and Veggie Curry

Thai Shrimp or Chicken Curry

Tomatoes and Zucchini with Cumin and Caraway Seeds

Tuna Steaks with Wasabi and Ginger Glaze

Tuna with Tomatoes, Olives, and Pine Nuts

Tuscan Sheet Pan Dinner

Tuscan White Beans

Recipe Disclaimer


Nutritional Information for this product

Chemistry at Time of Crush: (May, 2017)

Free Fatty Acids (FFA): 0.1

Peroxide Value (PV): 5.7

OLEIC Acid Content: 74

Polyphenol Count: 164

Diacyglycerols (DAGs): 94.9

Definition of Chemistry Terms: