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To reconstitute your tomatoes in olive oil, just add enough extra virgin olive oil to completely cover the tomatoes. Refrigerate for 24 hours. When ready for use, remove the tomatoes from the refrigerator and let them sit at room temperature for about an hour Remove the tomatoes from the extra virgin olive oil and use in your recipe.

Tomatoes covered in olive oil can be stored up to two weeks in the refrigerator.

Do not discard the extra virgin olive oil that the tomatoes were stored in. The oil will pick up essence from the tomatoes and can be used for salad dressings as well as drizzling on steaks, chops and even seafood dishes.

* Sprinkles need no reconstituting. They can be used as they are. We do not recommend storing these in extra-virgin olive oil.
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