O California Organic Extra Virgin Olive Oil

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Spiced Veggies with Fennel Slaw & O California Organic Extra Virgin Olive Oil


This vegetarian option will warm your soul with it’s all-at-once, sweet, savory, creamy and tangy flavors. It’s quick enough to put together on a weeknight, and the kids will love it too!


• 4 garlic cloves, finely grated
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 6 tbsp O California Organic Extra Virgin Olive Oil, plus more for drizzling
• 4 medium sweet potatoes, cut into 1/2″-thick wedges
• 2 15 oz cans garbanzo beans, rinsed
• Kosher salt, freshly ground pepper
• 1 1/2 cups plain, whole-milk yogurt
• 5 tbsp fresh lemon juice, divided
• 1 medium fennel bulb, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1 cup parsley, coarsely chopped
• 1 tbsp toasted sesame seeds


  1. Preheat oven to 400 degrees.
  2. Mix garlic, coriander, cumin, and O California Organic Extra Virgin Olive Oil in a large bowl. Add sweet potatoes and chickpeas. Season with salt and pepper and toss to coat.
  3. Transfer sweet potato mixture to a rimmed baking sheet and spread into an even layer. Wipe out bowl and reserve. Bake, until sweet potatoes are tender, 35-40 minutes.
  4. Mix yogurt, 2 tbsp lemon juice and a pinch of salt in a small bowl.
  5. Using reserved bowl, toss fennel, jalapeño (if using), parsley, sesame seeds and remaining 3 tbsp lemon juice. Season with salt.
  6. Spread yogurt mixture into bowls and top with sweet potato mixture. Scatter fennel salad over and drizzle with more O California Organic Extra Virgin Olive Oil.