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La Boite P'tora Extra Virgin Olive Oil - 750 ml KFP

La Boite P'tora Extra Virgin Olive Oil - 750 ml KFP

Regular price $35.00 USD
Regular price Sale price $35.00 USD
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La Boîte's new cold-pressed, extra-virgin olive oil.

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


Made in Israel



Crispy Mushrooms with Lemon and Parsley



  • 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


  1. Preheat the oven to 450°F.
  2. 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.
  3. Bake for 30 minutes or until the mushrooms are nicely roasted and crispy with spice crunch.
  4. Finish with a squeeze of lemon juice from the remaining half lemon and fold in the fresh parsley.
  5. Add an extra pinch of sea salt and black pepper if needed.


Burrata, Tomato & Olive Salad


  • 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


  1. Toss the tomatoes, olives, scallions, and mint with the lemon juice, olive oil, salt and some peperoncino flakes.
  2. Toss to combine.
  3. Transfer the seasoned salad to a serving bowl.
  4. Top with the burrata and drizzle with olive oil and fleur de sel.
  5. 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.

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