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Rotture di Oro Olive Oil - Fall Harvest

Limited Release Item! Available in Winter. Rotture di Oro (Italian for 'tears of gold') olive oil, is an exceptionally rich, Tuscan-style extra virgin olive oil that offers strong and grassy flavors. You'll discover this oil is the perfect complement to virtually any food that you salt and pepper with its robust herbal flavor and spicy finish.

Size: 375ml

Availability: In stock

$20.99
      
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Reviews

Absolutely deliciousReview by Rick Charnes
Quality
I'm on the east coast and friend sent me a bottle of this olive oil. It is absolutely delicious. The flavors are so bold and intense--beautifully peppery and sharp and filled with flavor. It is delicious. (Posted on 4/1/12)

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Recipes

  1. Italian Wedding Soup

    Italian Wedding Soup

    This classic Italian Wedding Soup uses our Tuscan-style traditional Rotture di Oro extra virgin olive oil.

    Learn More
  2. Chicken De Provence Couscous

    Chicken De Provence Couscous

    Our Roturre di Oro EVOO and Herbs de Provence lend invigorating flavor.

    This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Frantoio EVOO and Herbs de Provence lend invigorating flavor.

    Ingredients

    • 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.)
    • Whole Wheat Couscous
    • Frantoio Extra Virgin Olive Oil
    • Diced heart of 1 purple onion
    • Herbs De Provence
    • 1 small lemon

    Preparation

    Coat bottom of baking pan with olive oil and place chicken strips in pan. Squeeze the lemon over the chicken and sprinkle with herbs. Cover and bake. Prepare couscous according to package directions. Substitute olive oil for butter. When fluffing couscous, add onion heart to it. When couscous and chicken have both finished cooking, put couscous in serving bowl and arrange chicken on top in a lattice pattern. Drizzle with olive oil and sprinkle with herbs and serve.

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  3. Foil Baked Scallops and Sugar Snap Peas

    Foil Baked Scallops and Sugar Snap Peas

    Try this delicious recipe for scallops enhanced with our flavorful Rotture di Oro olive oil.

    Ingredients

    • Preheat Oven to 425 degrees
    • 1 1/2 lb sugar snap peas cleaned
    • 1/2 teaspoon grated orange zest
    • 1/4 cup Rotture di Oro Olive Oil
    • Sea salt & fresh ground Pepper
    • 2 lbs Bay or Sea Scallops

    Preparation

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    Boil sugar snap peas in salted water about one minute until bright green. Cut out 6, 12 squares of aluminum foil. Spread foil in a single layer on your work surface. Divide scallops and sugar snap peas evenly among them placing the mixture in the center of the squares. Season the scallops and peas with salt pepper and zest. Bring the outer edges of the foil up as if you were going to fold it in half. This should help make a "cup' so the contents don't pour out. Drizzle the Rotture di Oro over the scallops. Fold the top edges of the foil over to enclose the top and the fold the side edges and crease tightly so that it forms a tight seal. Place the packets in a single layer on a large baking sheet. Bake 7-10 minutes. Remove packets and place on individual plates. Be careful when you open the packets. Steam will be hot. Serve with rice.

    Yield: Serves 6

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  4. Sicilian Sashimi

    Sicilian Sashimi

    Try Sashimi the Sicilian way using Rotture di Oro Tuscan-style extra virgin olive oil.

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  5. Temecula Mashed Potatoes

    Temecula Mashed Potatoes

    Liven up the beloved family staple. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO.
    Peel and boil potatoes as you normally would. During the mashing process, add warm milk and your favorite Temecula Extra Virgin Olive Oil. Once it is in the serving bowl, drizzle with olive oil of the same flavor. For a traditional flavor, use the Olivum or Rotture di Oro EVOO; to change things up try using the Rosemary or Roasted Garlic EVOO. Learn More
  6. Baked Pancetta-Wrapped Endive

    Baked Pancetta-Wrapped Endive

    The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
    Ingredients:
    • 18 paper-thin slices pancetta
    • 9 heads Belgian endive
    • 4 Tablespoons fresh lemon juice
    • 3 Tablespoons Rotture di Oro Olive Oil
    • Sea salt & fresh ground pepper
    • 1 clove garlic minced
    • Optional, lemon wedges

    Preparation:
    Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n

    Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes.

    Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper.

    To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges.

    Yield: Serves 6 Learn More
  7. Tuscan Tabouleh

    Tuscan Tabouleh

    This Rotture di Oro Tabouleh recipe makes the perfect side dish for your Mediterranean meal. Learn More

Nutrition Facts

Nutrition Facts

Sizing

Bottle Sizing