Lime Extra Virgin Olive Oil
$20.00
Enjoy this medium-bodied EVOO in your favorite Mexican dishes. Think shrimp or fish tacos! For a shrimp marinade, try pairing up FROM OLIVES TO OIL Lime EVOO, Chili EVOO, and White Balsamic Vinegar using two parts EVOO to one part White Balsamic. Combine your Lime EVOO with FROM OLIVES TO OIL Blackberry or Raspberry Balsamic Vinegar for a simply spectacular vinaigrette.
Less than .2% acidity.
Description
Excellent Complements
- Vinaigrettes
- Pasta
- Corn
- Marinades for Lamb, Legumes, Skirt & Flank Steaks, Poultry, and Seafood
- Grains
- Baked Goods
- Leafy Greens
- Scallops
- Beans
- Baking
- Asparagus
- Grilled Vegetables
-
Ideas for Use
- Combine with a fruity white balsamic for a delicious vinaigrette.
- Combine with Raspberry balsamic for a fantastic Lamb marinade or vinaigrette for baby arugula or spinach salad.
- Combine with white balsamic and dress pasta, couscous, or farro salads and sprinkle with fresh herbs and feta cheese.
- Drizzle over grilled or roasted zucchini and carrots.
- Combine with any suggested vinegar to grill fruit.
- Combine with Cherry balsamic to marinate skirt or flank steak then grill for the most delicious fajitas.
- Whisk with Coconut balsamic for a fruity and tropical vinaigrette.
- Combine with Raspberry balsamic and use to dress mixed greens with fresh berries and orange segments.
- Use in baking in lieu of melted butter or other oils: try it in pound cake and bars.
Recipe
Key Lime Mini Cupcakes
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup From Olives to Oil Honey Granules
- 1/3 cup From Olives to Oil Vanilla EVOO
- 1 16.5 oz. pkg. white cake mix
- 1/3 cup From Olives to Oil Lime EVOO
- ½ cup sweetened condensed milk
- ¼ cup key lime juice
- 2 cups heavy cream
- 1 cup crème fraiche
- 3 T powdered sugar
- 1 T From Olives to Oil Vintage Balsamic Vinegar
Directions
Preheat oven to 350. Line mini muffin cups with paper liners. Combine graham cracker crumbs, honey granules and vanilla oil together. Place 1 teaspoon of crumbs into each muffin cup pressing them down gently into bottom of cup. Bake for 5 minutes until lightly golden. Remove from oven. Prepare cake mix according to package directions, using the lime oil. Place a scant 1 tablespoon of batter into each mini muffin cup. Sprinkle graham cracker crumbs over top of batter. Bake for 12-15 minutes until tops are firm and toothpick inserted in center comes out clean. Cool. Stir the sweetened condensed milk and lime juice together and pour the mixture into a squeeze bottle. Place the tip of the squeeze bottle into the center of each cupcake. Press the tip about ¾ of the way into the cupcake and squeeze a small amount of the key lime filling into the cake. The filling should just come to the top of the cupcake. Combine the heavy cream, crème fraiche and powdered sugar together in a large mixing bowl. Whip to medium stiff peaks. Gently fold in balsamic vinegar. Transfer mixture to a piping bag or large ziplock bag and pipe small mounds of cream mixture on each cupcake. Garnish with a sprinkling of graham cracker crumbs.
