California Ascalana Extra Virgin Olive Oil

Style:  Medium -

This oil is the product of the first cold pressing and is unfiltered from the Ascalana varietal. The flavor profile is bold with hints of herbs and pepper. Herbaceous! Great for everyday use such as drizzling over salads or basic cooking. Very fruity and flavorful for bread dipping also. Pairs well with any of our Balsamic Vinegars or Wine Vinegars.

More details

  • 375ml
  • 750ml

$16.00

Add to my wishlist

Origin:  California

Fruitiness:  Basil, Fresh Herb, Tomatoes, Banana, Thyme

Pepper/Heat:  Score out of 5:   2.76    White and Black Pepper

Complexity:  Score out of 5:     3.2

Culinary Uses:  Salads, Sauces, Bread, Pasta, Rice, Vegetables, Italian Dishes

Ingredients:  Oil from olives

Nutrition:  1 T. = 120 calories, 9 grams fat

Now being featured at Chianti's as their house salad dressing in Geneva, IL.

Ascalana olives are a Tuscan mono-varietal that flourish in California's mediterranean climate.  100% hand picked and milled within hours of harvesting.

Grade 
Tami S
11/20/2015

Amazing flavor!

Love this for salads and it's great to spread on a toasted baguette!

Grade 
Debra T
07/15/2015

Anonymous

Love this very flavorful oil! Great for bread dipping and salads. My personal favorite.

Write your review !

Write your review

California Ascalana Extra Virgin Olive Oil

California Ascalana Extra Virgin Olive Oil

Style:  Medium -

This oil is the product of the first cold pressing and is unfiltered from the Ascalana varietal. The flavor profile is bold with hints of herbs and pepper. Herbaceous! Great for everyday use such as drizzling over salads or basic cooking. Very fruity and flavorful for bread dipping also. Pairs well with any of our Balsamic Vinegars or Wine Vinegars.

Write your review

Discover ours recipes with this product

  • Ratatouille

    Ratatouille

    Preheat oven to 350. Coat bottom and sides of a 1 ½ quart casserole dish with 1 T. oil. Heat remaining oil in a skillet over medium heat.Saute garlic until browned.
    See more
  • Crunchy Broccoli Salad

    Crunchy Broccoli Salad

    In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat.
    See more
  • Pear and Greens Salad with Bacon and Blue Cheese

    Pear and Greens Salad with Bacon and Blue Cheese

    In a small skillet, cook bacon until crisp. Remove to paper towels to drain. Add 2 T. bacon dripping to large bowl. Whisk in lemon juice,
    See more
  • Mozzarella and Tomato Salad with Pear Balsamic

    Mozzarella and Tomato Salad with Pear Balsamic

    Arrange the tomato and mozzarella slices in an alternating, overlapping circular pattern around a flat dish. Sprinkle with salt and pepper, onion powder and oregano.
    See more
  • Salad with Peaches in a Vinaigrette

    Salad with Peaches in a Vinaigrette

    In a small bowl, combine the shallot, mustard, balsamic and salt and pepper to taste. Whisk well. Slowly add the oil.
    See more
  • Layered Pear, Feta, Cranberry Salad with Balsamic Dressing

    Layered Pear, Feta, Cranberry Salad with Balsamic Dressing

    Layer lettuce, pears, cranberries, feta and walnuts. Repeat. Garnish - if you want you can garnish with a few thin slices of pears on top.
    See more
  • Taste of Fall Salad

    Taste of Fall Salad

    In large skillet, cook pecans, 2 T vinegar, cayenne and cinnamon over medium heat until toasted. Sprinkle with 1 T. sugar. Cook 2-4 minutes. Spread on foil to cool.
    See more
  • Balsamic Roasted Pork Loin

    Balsamic Roasted Pork Loin

    Dissolve steak seasoning in balsamic vinegar, then stir in oil. Place pork into re-sealable plastic bag and pour marinade into bag.
    See more
  • Sesame Pork Stir-Fry

    Sesame Pork Stir-Fry

    Prepare rice according to directions. In medium bowl, toss pork, soy sauce, gingerroot, sesame oil and garlic. In cup, mix broth and cornstarch.
    See more
  • Sesame Noodles

    Sesame Noodles

    Bring a pot of salted water to boil. Add pasta, and cook until done. Drain and transfer to a serving bowl.
    See more
  • 	Linguine Pasta with Shrimp and Tomatoes

    Linguine Pasta with Shrimp and Tomatoes

    Heat 2 tables of oil in a saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper. Fill a large pot with water, when boiling, stir in linguine and return to a boil. Cook the pasta about 11 minutes until done. Season shrimp with seasoning, salt and pepper. Heat 2 T. oil in skillet, stir in shrimp and
    See more
  • Blueberry Salad

    Blueberry Salad

    Heat walnuts over small skillet over medium high heat, stirring constantly, 5 minutes or until toasted and fragrant. Whisk together balsamic vinegar, preserves, oil and salt and pepper to taste in a small bowl. Combine walnuts, spinach mix, blueberries, onion and blue cheese in a large bowl. Drizzle with vinaigrette and toss to combine. Serve with remaining vinaigrette.
    See more
  • Crunchy Broccoli Salad

    Crunchy Broccoli Salad

    In a large bowl, combine the broccoli, onions and cranberries. In a small bowl, whisk the oil, vinegar and sugar; drizzle over broccoli and toss to coat. Chill until serving. Sprinkle with sunflower kernels and bacon.
    See more
  • Spring Mix Salad with Black Currant Vinaigrette

    Spring Mix Salad with Black Currant Vinaigrette

    Prepare salad greens, cheese, nuts, onion and orange by arranging on plates. To make vinaigrette, thoroughly whisk vinegar, black pepper and dried mustard together in a small bowl. Add the extra virgin olive oil while whisking. Pour over salad.
    See more
  • 	Roasted Garlic Asparagus Supreme

    Roasted Garlic Asparagus Supreme

    Preheat oven to 400. Whisk together olive oil, balsamic and garlic until smooth, adding more oil if too thick. Bend asparagus gently until it breaks at a natural point and discard ends. Toss asparagus pieces with garlic mixture until coated and lay on a baking sheet. Season with salt and pepper. Sprinkle with parmesan cheese. Roast for 12 until done. Sprinkle with chives.
    See more
  • Grilled Shrimp with Polenta

    Grilled Shrimp with Polenta

    To make pesto - in a food processor, puree the basil leaves, garlic, pine nuts, salt and cheese until smooth. With the motor running, add oil in a slow, steady stream. Pour into a medium bowl, add the shrimp and marinate at room temperature for 30 minutes. To make polenta - In a large heavy saucepan, stir the water, milk and cornmeal together. Cook over low heat until thick, stirring constantly, about 25-30 minutes. Stir in the butter and cheese. Season to taste with salt and pepper. Grill the
    See more