Lemon Extra Virgin Olive Oil
$20.00
Medium-bodied, Lemon EVOO is wonderful with shrimp and other seafood and is delicious in a pasta sauce. Combine with FROM OLIVES TO OIL Aged Balsamic Vinegar and FROM OLIVES TO OIL House Blend seasoning for a marinade for chicken or pork. Drizzle over asparagus in place of butter. Use it for cakes and quick breads as a substitute for butter. Mix it with FROM OLIVES TO OIL raspberry balsamic vinegar and a little FROM OLIVES TO OIL granulated honey for a wonderful vinaigrette.
Less than .2% acidity.
Description
Excellent Complements
Ideas for Use
- Use to sear, roast, or grill seafood.
- Combine with a suggested vinegar for a salad dressing or marinade, baste oven-roasted turkey, chicken, or Cornish game hens.
Use to poach center-cuts fish fillets; we especially like it with thicker, meatier fish such as salmon, trout, halibut, and arctic char. - Use to sauté green beans for Green Beans Almondine.
- Drizzle over grilled zucchini, fennel, asparagus, or baby artichokes.
- Use it to toss pasta primavera, couscous, or farro salad.
- Use to make a deliciously lemony homemade mayonnaise or aioli.
- Use in baking in lieu of melted butter or other oils: try it in pound cake, muffins, and zucchini bread.
Recipe
Roasted Asparagus
Ingredients
- 1 lb asparagus spears
- 2-3 T FROM OLIVES TO OIL® Lemon EVOO
- FROM OLIVES TO OIL® Sea Salt
- Coarse Black Pepper
- FROM OLIVES TO OIL® Sun Dried Tomatoes
Directions
Preheat oven to 375. Toss asparagus spears with lemon oil, salt and pepper. Place on large baking sheet and roast until tender but still slightly crisp, about 15 minutes. If desired, top with sun dried tomatoes.
