A New Way To Infuse! Our single source Sicilian Nocellara olives are blended with freshly picked rosemary, thyme, and sage from the start. We then begin the cold-pressed process and extracted the infused extra virgin olive oil full of herbaceous flavor. This process of infusion adds incredible depth and unforgettable flavor to our already remarkable olive oil. Discover the variety of ways to elevate your meals with our Infused Extra Virgin Olive Oils. 

Sweet Potato Salad

INGREDIENTS

• 3 large sweet potatoes, peeled and cubed.
• 4tbsp. Botticelli Herb Extra Virgin Olive Oil, plus more for drizzling
• 4oz mixed greens, chopped
• ½ cup red onion, finely chopped
• 2 tbsp. white vinegar
• 2 tbsp. lemon juice
• 1/3 cup dried cranberries
• 1 avocado, cubed
• Salt and pepper to taste

PREPARATION

1. Preheat your oven to 400F.
2. In a medium mixing bowl, add the cubed sweet potatoes, a drizzle of herb extra virgin olive oil, salt, and pepper. Mix to evenly coat the sweet potatoes.
3. In a large baking sheet, place your cubed sweet potatoes and spread to ensure they lay in an even layer.
4. Bake for 30 minutes or until cooked through and they begin to color. Once done, remove and let cool.
5. In a large salad bowl, add the mixed greens, red onion, cranberries, cooled sweet potatoes, and avocado.
6. In a small mixing bowl, add 4 tbsp. of herb extra virgin olive oil, white vinegar, lemon juice, salt, and pepper. Mix well and pour over the salad.
7. Using salad tongs, gently mix together to evenly coat the salad, serve and enjoy!