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Roasted Garlic Reserve Olive Oil - Late Harvest

The best of the best! We add a generous measure of fresh roasted garlic when we crush out late harvest olives to create an especially rich and flavorful oil. The result is a versatile oil you can use to dip, marinate, or sauté anything under the sun.

Try sautéing diced, day-old french bread in Roasted Garlic Reserve to make fabulous croutons like TOOC customer Alicia Hansen!

Trust us! Our Late Harvest Roasted Garlic Reserve Olive Oil is better late than never.

Size: 375ml

Availability: In stock

$19.99
      
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Reviews

So Delicious!Review by Jo Scruggs
Quality
I really enjoy the taste of garlic and there is just the perfect amount of it in this oil. It isn't overpowering and yet it is noticeable. Thank you. (Posted on 12/30/11)
Must TryReview by Shana Lane
Quality
This is one of my favorite Olive Oils ever. Great in marinades, grilling or in anything for enhanced flavor. Anything I try it in just taste better. Must try !! (Posted on 11/11/11)
Roasted Garlic Reserve Olive OilReview by Connie Harrell
Quality
The smooth silky texture with the hint of roasted garlic is a delightful addition from a vinaigrette to lightly searing meats and vegetables. We love it and highly recommend it. (Posted on 11/5/11)

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Recipes

  1. Picante Breakfast Tacos

    Picante Breakfast Tacos

    Start your day off with our picante breakfast tacos! Wrap it all up in a taco or enjoy in a flour tortilla as burrito.

    Learn More
  2. Barbeque-Stuffed Bell Pepper Boats

    Barbeque-Stuffed Bell Pepper Boats

    The different colored peppers add flare to the table when presented.

    Learn More
  3. Fettuccine with Cashew, Mint and Cilantro Pesto

    Fettuccine with Cashew, Mint and Cilantro Pesto

    The flavors of basil, cilantro and lime bring this pasta dish to life.

    Try this unique pasta dish with cashew, mint and cilantro.

    Yield: Serves 6

    Ingredients

    • 1/3 C Cashews
    • 1 fresh Jalapeno pepper minced
    • 1 Tablespoon minced garlic
    • 1 Tablespoon fresh grated Ginger
    • 1/2 teaspoon ground Coriander
    • 1/3 cup plus 3 Tablespoons Roasted Garlic Reserve Olive Oil
    • 2 C fresh Cilantro leaves
    • 1/2 C fresh mint leaves
    • 1/3 C fresh parsley leaves (preferably flat leaf)
    • 1 1/2 Tablespoons fresh lime juice
    • Sea salt & fresh ground pepper
    • 1 lb dried fettuccine or other pasta

    Preparation

    Toast cashews on a baking sheet in a 350 degree oven until fragrant (approximately 5-7 minutes). Let cool. Place cashews in food processor and process until they form a rough paste. Add the next four ingredients and pulse several times until incorporated into the paste. Add the fresh herbs and 1/2 of the olive oil and process to make a rough paste again.

    Add the lime juice and the remaining olive oil and mix until smooth. Season to taste with the salt & pepper and set aside at room temperature. Meanwhile, make pasta according to package directions. Drain and transfer to a warmed platter. Pour sauce over pasta and toss well. Serve immediately.

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Nutrition Facts

Nutrition Facts

Sizing

Bottle Sizing