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Description
Bb date 12/1/2025 La Boite P’tora olive oil - 3.4 ozs (100 ml) KFP - Made in IsraelBest by date 1 12 2025 La Bote's new cold pressed, extra virgin olive oil. For us, like many, olive oil is an absolute essential ingredient in the kitchen because of its unmatchable versatility and sought after flavor. Which is why we've partnered with P'tora to bring our signature bottle of olive oil to life, as part of the Voyager Collection of products. Lior set to seek out the absolute best quality, tasting oils from many different producers
Best by date 1/12/2025
La Boîte's new cold-pressed, extra-virgin olive oil.
For us, like many, olive oil is an absolute essential ingredient in the kitchen because of its unmatchable versatility and sought after flavor. Which is why we've partnered with P'tora to bring our signature bottle of olive oil to life, as part of the Voyager Collection of products.
Lior set to seek out the absolute best quality, tasting oils from many different producers before choosing Ptora. The history of the family business, the terroir, and the know how all played a large role in why Lior chose this oil to be our signature olive oil.
Located in the magical Lachish region of Israel, Ptora farm is situated on an extremely fertile swathe of land, indicated by the discovery of an ancient Byzantine wine press found on the farm. Lead by the Patriarch, Ido, the family takes extra time and care to make sure that the oil is the best the harvest has to offer each year.
Consequently, the Koroneiki oil has an elegant, robust flavor, with herbaceous notes of clove and allspice and a light peppery taste. It's complex and full bodied. We offer the oil in three sizes: 100mL for those who want to try, 750mL for the home cook who uses olive oil frequently, and 2L for the true olive oil aficionados.
We are excited to partner with a brand like Ptora that aligns so well with La Boîte's core values of stellar agricultural practices, attention to detail, and above all a love of food and great ingredients.
Created in collaboration with the Ptora family farm of Israel, Chefs Lior Lev Sercarz of La Boîte and Eric Ripert of Manhattan's Le Bernardin introduce their premium quality, cold-pressed extra virgin Koroneiki olive oil.
As part of the Voyager Collection— a curated global selection of spice and pantry items—La Boîte Koroneiki Olive Oil has fruity, herbaceous, and peppery notes with low acidity. Ptora was established by the Tamir family under the guidance of olive oil expert, Ido Tamir.
Their olives are grown in the Lakhish region, which is known for its unique terroir.
Ingredients in La Boîte Olive Oil Cold-pressed, extra virgin olive oil from Koroneiki olives
Certified kosher for Passover
Heter Mechira/Kosher Mehadrin
Made in Israel
Recipe:
Crispy Mushrooms with Lemon and Parsley
Ingredients
- 2 8oz containers of cremini mushrooms, sliced
- 1 lemon – half sliced paper thin, the rest reserved
- 1/2 cup olive oil
-
1 tsp fine sea salt
-
1/2 tsp ground black pepper
-
½ cup roughly chopped parsley
Directions
- Preheat the oven to 450°F.
- In a baking tray (we recommend using half sheet tray 18”x13”x1”), spread the mushroom slices, lemon slices, olive oil, and salt and toss to combine well.
- Bake for 30 minutes or until the mushrooms are nicely roasted and crispy with spice crunch.
- Finish with a squeeze of lemon juice from the remaining half lemon and fold in the fresh parsley.
- Add an extra pinch of sea salt and black pepper if needed.
Burrata, Tomato & Olive Salad
Ingredients
- 1 pint cherry tomatoes, cut in half
- ½ cup pitted olives, cut in half
- ¼ cup chopped scallions
- ¼ cup mint leaves
- 2 tbsp olive oil
- 1 tsp fleur de sel
- pepperocino to taste
Juice of half a lemon - 1 or 2 burrata balls (1 pound)
- 2 tbsp olive oil
-
1 tsp fleur de sel
Directions
- Toss the tomatoes, olives, scallions, and mint with the lemon juice, olive oil, salt and some peperoncino flakes.
- Toss to combine.
- Transfer the seasoned salad to a serving bowl.
- Top with the burrata and drizzle with olive oil and fleur de sel.
- Enjoy.
Variations & Ideas
Replace the tomatoes with roasted zucchini and green beans.
Cut the burrata in big chunks and serve it with the tomato salad on grilled crusty bread.
Shipping Notes
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Exchange/Return Notes
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