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Grand Cru
Original Alpine Cheese
Rustic Baker y
Olive Oil Skincare Company
Matcha Green Tea
Sea Salt
Yalumba Sauvignon Blanc
Ethereal Confections
Health Benefits of Extra Virgin Olive Oil
Gift Cards
March to Health
Try this delicious, simple recipe for a wonderful source of fiber and fatty acids!

  • 2 slices whole grain bread
  • 1/2 avocado
  • 1 tsp Vita Sana Eureka Lemon Olive Oil
  • 1/4 tsp Meyer lemon zest
  • 2 Tbsp chopped cilantro
  • 1 pinch cayenne pepper
  • 1/4 tsp chia seeds
  • 1 pinch fine sea salt
  • Toast bread slices to desired doneness, 3-5 minutes.
  • Mash avocado in a bowl; stir in cilantro, Eureka Lemon Olive Oil, Meyer lemon zest, cayenne pepper, and sea salt.
  • Spread avocado mixture onto toast and top with chia seeds.
-I N T R O D U C I N G-
A brand new line of incredible, health centered olive leaf teas
Stop in to Vita Sana Olive Oil Company to view the complete collection!

This olive leaf tea was made using fresh, estate grown olive leaves. Gently picked and processed in Australia, Stone&Grove uses a traditional Japanese green tea method to maximize quality, flavor, and the rich olive antioxidants. 

Combining the proven benefits of olive antioxidants with hand-selected parcels of nettle, chamomile, and red rose, our master tea blender crafts a delicious tasting tisane that is rich in antioxidants and will promote your general wellbeing. 

TASTING NOTES: Smooth, subtle rose petal and floral flavors. Drink hot or chilled.
This take on an Italian classic is incredibly easy, low carb,
and diabetic friendly!

  • 2 skinless, boneless chicken breasts
  • 2 Tbsp Vita Sana Eureka Lemon Olive Oil
  • 3 Tbsp unsalted butter
  • 1 1/2 Tbsp all purpose flour
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1/3 cup dry white wine
  • 1/3 cup low sodium chicken stock
  • 1/4 cup lemon juice
  • 1/4 cup drained capers
  • 1/4 cup Italian parsley minced

  • Slice each chicken breast in half lengthwise to get 2 thin chicken slices. If the chicken slices are very thick, flatten them slightly with a mallet or another heavy object (no more than 1/2 inch thick)
  • Spread the flour out thinly on a dinner plate. Season with salt and pepper.
  • Lightly dredge the chicken breast slices in the seasoned flour, shaking off excess flour. Set aside.
  • Heat a large saute pan over medium-high heat. When the oil is shimmering, add the chicken breast slices to the pan. Cook for 3-4 minutes until browned. Turn the chicken slices over and brown on the other side. Remove from pan and set aside.
  • Add the wine to the saute pan, stirring and scraping up the browned bits on the bottom of the pan.
  • Add the lemon juice and chicken stock. Increase the heat to high and boil until the sauce thickens, about 3 minutes.
  • Reduce the heat to medium and add the butter. Stir in the capers and parsley and add the chicken breast slices back to the pan to rewarm. Taste the sauce and adjust seasoning. 
  • Serve hot
Health Benefits of
Ultra Premium Extra Virgin Olive Oil
  • Oleic acid content in EVOO is found to decrease total blood cholesterol, LDL cholesterol, and LDL:HDL ratio
  • EVOO's monounsaturated fat content linked to decreasing blood preassure
  • Strong concentration of polyphenols
    • anti-inflammatory properties
    • intake linked to risk-reducing effects with respect to cancers of the breast, respiratory tract, upper digestive tract, and to a lesser extent the lower digestive tract.
Lemon Scented Tea Tree
Soothing Balm
Try this delicious, simple recipe for a wonderful source of fiber and fatty acids!

  • 1 Package Gluten Free Spinach Basil Radiatore
  • 1/2 cup Meyer Lemon Olive Oil
  • 1/2 cup Gravenstein Apple White Balsamic Vinegar
  • 1 lb fresh thin asparagus trimmed and cut into 2 inch pieces
  • 2 tsp grated lemon peel
  • 1/2 tsp minced garlic
  • 2 tsp Dijon style mustard
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 cup sliced radishes
  • 1 cup baby peas
  • 1 green onion, thinly sliced
  • 2 Tbsp snipped fresh parsley
  • Cook pasta according to package directions. Drain, cover, and keep warm.
  • Cook asparagus and drain with pasta. Rinse pasta and asparagus with cold water. Drain again.
  • For dressing, in a large bowl whisk together Meyer Lemon Olive Oil, Gravenstein Apple Balsamic Vinegar, lemon peel, minced garlic, mustard, salt and pepper.
  • Add pasta-asparagus mixture, radishes, peas, green onion, and parsley. 
  • Add vinaigrette dressing. Toss to coat all ingredients.