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Rosemary and Oregano Infused Olive Oil, 12 fl oz

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Product Description

This 100% Italian olive oil combines rosemary and oregano in a subtle, light and mellow flavor that tastes like home. Combine with salads, or sautéed vegetables, or use as a spectacular starter for a chicken or vegetable soup stock. Excellent over roasted potatoes or chicken.


Perfect Stuffed Pumpkin

Impress your guests with this delicious stuffed pumpkin! You can bake it in a large sugar pumpkin or 6 smaller ones. Try this recipes to stuff acorn or butternut squash as well!


  • 2 Cups cooked quinoa *see Note*

  • 1 cup cooked wild rice *see Note*

  • 1 large onion chopped fine

  • 3 cloves garlic minced

  • 1 cup dried cranberries

  • 1 cup chopped almonds

  • 2 TBSP fresh Sage

  • 1 TBSP dried parsley

  • 3 TBSP Cucina Aurora Rosemary & Oregano Infused Olive Oil

  • 1 cup crumble goat cheese *Optional*

  • Salt and Pepper to taste

  • One large sugar pumpkin *See Notes*


  1. Heat oven to 350 degrees
  2. Cut top of the pumpkin off and clean out the inside flesh leaving a smooth center with not seeds.
  3. Quinoa, Rice and all other ingredients together in large mixing bowl until well combined.
  4. Scoop quinoa mixture into pumpkin. Cover with pumpkin lid.
  5. Place pumpkin on a foil lined baking sheet and bake for 45-60 min. Until pumpkin is soft and can be pierced lightly with a fork.
  6. Serve warm. This pumpkin can be sliced into individual servings. ENJOY
  7. **NOTES** For cooking Quiona and Rice Vegetable or Chicken broth is recommended for extra flavor. Use One large Sugar Pumpkin, 6-8 small pumpkins, Acorn Squash or Butternut Squash for this stuffing. Cook time for small pumpkins is 35-45 minutes.



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