Mina Moroccan Extra Virgin Olive Oil Single Origin Low Acidity Description
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Less Than 0.2% Acidity
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Non GMO Project Verified
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Kosher
Our single origin extra virgin olive oil pours with the highest quality and purity: sourced only from one family-run farm in Morocco and never blended like others do, this great taste can be directly traced from your dish, dip, or dressing back to our trees. A generational staple of heart-healthy diets, our olive oils shares the passion of our family with yours...purely.
Directions
Transform Your Dishes: Drizzle it on salads, dipping bread, an addition to hummus, baking, cooking, frying, grilling, sautéing; On cooked pasta and vegetables; Use instead of butter or margarine as a healthy alternative for marinades or sauces for meat, fish and poultry; Built-in pour spout for smooth, fluid pouring
Give Up Your Expensive Face Creams: Use our oil after showering once daily to hydrate your skin and make it feel soft and look smooth; Great as a hand lotion, it quickly softens dry cracked hands, elbows and knees; Use it as a conditioner for your hair and a face moisturizer.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
Reviews
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Refreshing Three Bean Salad
[vc_row][vc_column][vc_column_text]Three bean salad isn’t just for picnics, it’s a refreshing, protein-packed dish that’s perfect for kicking off the new year with fresh, wholesome flavors. Combining tender red kidney beans, creamy garbanzo beans and crisp, blanched fresh green beans, this vibrant salad is tossed in a zesty homemade vinaigrette and balanced with tangy and savory flavors. A sprinkle of fresh parsley adds an extra burst of brightness. Ideal as a side dish, a light meal or a nutritious weekday lunch, it’s an easy way to embrace healthy eating all year long.
Refreshing Three Bean Salad
Bean salad
- 2 cups fresh green beans (cut into 1-inch pieces)
- 1 can (15 oz.) red kidney beans (drained and rinsed)
- 1 can (15 oz.) garbanzo beans (drained, rinsed, skins removed)
- 1/2 cup red onion (thinly sliced)
- 2 celery stalks (diced)
- 2 Tbsp. fresh parsley (chopped)
- Salt (to taste)
- Pepper (to taste)
Vinaigrette
- 2 Tbsp. white wine vinegar
- 1/4 cup extra virgin olive oil
- 1 garlic clove (grated)
- 1 tsp. Dijon mustard
- 1 tsp. dried oregano
- 1 tsp. honey
- Salt (to taste)
- Pepper (to taste)
- Bring pot of water to boil. Add green beans and cook 5 minutes or until just tender. While green beans are cooking, prepare large bowl of ice water. Remove green beans from pot and into ice water to stop the cooking process. Drain and pat dry.
- In small bowl, soak red onions in cold water 5 minutes to reduce pungency. Drain and pat dry.
- In large bowl, combine blanched green beans, red kidney beans, garbanzo beans, red onion and celery.
- In mason jar, combine white wine vinegar, extra virgin olive oil, garlic, Dijon mustard, dried oregano and honey. Tightly secure lid and shake until emulsified. Season with salt and pepper to taste and shake again.
- Pour dressing into bowl of beans along with fresh parsley. Gently toss to evenly distribute. Season with salt and pepper to taste.
- Refrigerate at least 1 hour prior to serving.
Get the healthier ingredients you’ll need from Vitacost.
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