Recipes — Lemon Olive Oil

Lemon Oil Parsley Puffs

Lemon Oil Parsley Puffs

Ingredients:4 tbsps unsalted butter2 tbsps Whole Fruit Lemon Fused Olive Oil¼ tsp coarse salt¼ tsp cayenne pepper¾ cup flour5 large eggs3 scallions, finely chopped3 tbsps curly leaf parsley, finely choppedFor Filling:1/3 cup heavy cream1 tbsp Honey Ginger White Balsamic 1 tbsp cream style horseradish7 ½ oz canned salmonSalt to taste Instructions: Bring 1 cup water, butter, Whole Fruit Lemon Fused Oil, salt, and cayenne to a boil in a heavy 4 quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2...

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Coconut Balsamic Prawns

Coconut Balsamic Prawns

Coconut Balsamic Prawns - Coconut-lovers will be in shrimp heaven with this simple recipe. Serve as an appetizer or an easy main over pasta drizzled with Lemon Olive Oil. Featuring the Garlic and Lemon Olive Oils, and the Coconut White Balsamic.

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Cucumber Bites

Cucumber Bites

Cucumber Bites - Delightfully cool, creamy and rich! These bites are on the healthy side, but still so fun and pleasing to make, serve, and eat! Featuring Lemon, Dill, and Tuscan Herb Olive Oils, with the Pinot Nero White Balsamic. Served at our Customer Appreciation Days.

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Moroccan Meatball Tagine with Lemon and Olives

Moroccan Meatball Tagine with Lemon and Olives

Ingredients:3 onions, peeled1 lb. minced lamb1 tsp. Metro Chef Curry Rub1 tsp. ground cinnamon1 Tbsp. dried parsley2 Tbsp. Sicilian Lemon White Balsamic Vinegar2 Tbsp. Lemon Olive OilThumb-sized piece of ginger, peeled and gratedPinch saffron strands1 cup vegetable stock1 Tbsp. tomato puree¼ cup pitted  black olives2 drops Harissa Olive OilCouscous or fresh crusty bread, to serve Instructions: Put the onions in a food processor and blitz until finely chopped. Put the lamb, spices, parsley, and half the onions in a large bowl. Using your hands, mix until well combined, then shape into walnut sized balls. Heat the Lemon oil in a...

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Lemon Olive Oil Cake

Lemon Olive Oil Cake

Ingredients:3/4 c. Lemon Olive Oilzest of 1 lemon1 c. cake flour5 large eggs (separated) use 5 yolks and only 4 of the whites3/4 c. plus 1 1/2 Tbsp. sugar1 handful of sliced or slivered almonds1/4 tsp. salt Instructions: Beat egg yolks and 1/2 cup sugar with electric mixer until pale yellow and thick. Reduce speed and add Lemon Olive Oil and lemon zest. Gently stir in all of the flour, a little bit at a time. In another bowl with electric mixer, beat egg whites with 1/4 tsp. salt until foamy, then add 1/4 cup sugar a little at a...

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Citrus Cake

Citrus Cake

Ingredients:grated zest and juice of one lemongrated zest and juice of one orange3/4 c. Blood Orange or Lemon Olive Oil1 c. sugar1/4 tsp. salt3 medium eggs1 1/2 c. semolina flour1 c. ground almonds, tightly packed1 tsp. baking powder1 tsp. almond essence1 tsp. orange flower water1/4 c. Cointreau or Grand Marnier Instructions: Line one, lightly oiled, round 9-inch springform cake pan, with parchment. Preheat oven to 325°F. Reserve a little of the grated lemon and orange zest and put the remainder in a bowl with the oil, sugar, salt, orange juice, lemon juice, and eggs. Beat together with a whisk until...

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Fresh Kiwi and Lemon Olive Oil Sorbet

Fresh Kiwi and Lemon Olive Oil Sorbet

Ingredients:6 c. ripe kiwis, peeled, and chopped1/4 c. agave nectar, honey, or granulated sugar (optional)1/4 c. Lemon Olive Oil Instructions: Put the peeled, chopped kiwis in the freezer 1/2 hour before pureeing them. Put the chilled kiwis in to a blender along with the sweetener of choice, if using. Blend to a puree. With the motor running, pour in the olive oil to somewhat emulsify and pour the entire mixture in to the bowl of your ice cream machine. If necessary, based on your ice cream maker's instructions, chill the bowl ahead of time. My ice cream maker has a...

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Lemon Shortbread Cookies

Lemon Shortbread Cookies

Ingredients:1 1/4 c. unsalted butter1/4 c. Lemon Olive Oil2/3 c. white sugar2 Tbsp. fresh lemon lest2 3/4 cup all-purpose flour1/4 tsp. salt2 tsp. Just a Pinch Lemon Sugar for decoration Instructions: In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Drizzle Lemon Oil until fully mixed. Stir in the flour salt and lemon zest until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper. On a lightly floured surface, roll the...

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Lemon Olive Oil Ice Cream with Salted Marcona Almond Brittle

Lemon Olive Oil Ice Cream with Salted Marcona Almond Brittle

Lemon Olive Oil Ice Cream with Salted Marcona Almond Brittle - What's better than ice cream? Ice cream with Almond brittle! Featuring Lemon Olive Oil.

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Lemon Rosemary Olive Oil Cake

Lemon Rosemary Olive Oil Cake

Ingredients:cooking spray1/2 c. Lemon Olive Oil2 Tbsp. all purpose flour, plus 13.5 oz. additional (about 3 cups)1 1/2 Tbsp. finely chopped fresh rosemary2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 1/2 c. granulated sugar1/2 c. Extra Virgin Olive Oil1/2 c. fat-free milk2 tsp. grated lemon rind1/4 c. fresh lemon juice1/2 tsp. vanilla extract1/4 tsp. lemon extract3 large eggs1 c. powdered sugar1 Tbsp. fresh lemon juicefresh rosemary sprig (optional) Instructions: Preheat oven to 350 degrees. Coat a 10 inch tube pan with cooking spray. Dust with 2 Tbsp. flour. Weigh or lightly spoon 13.5 ounces flour into dry measuring cups....

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Fresh Blueberry and Lemon Gelato

Fresh Blueberry and Lemon Gelato

Ingredients:2 c. fresh blueberries1 tsp. lemon juice1 tsp. lemon zest3 c. milk1 c. heavy cream6 egg yolks1 1/4 c. sugar2/3 c. Lemon Olive Oil1/4 tsp. salt Instructions: Blueberry Puree: Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that the pot does not boil over or burn. Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture...

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Lemon Olive Oil Cake with Blueberry Balsamic Reduction

Lemon Olive Oil Cake with Blueberry Balsamic Reduction

Lemon Olive Oil Cake with Blueberry Balsamic Reduction - Olive oil in your baking is a perfect way to make your desserts a *little* more heart healthy. This cake features the Lemon Olive Oil and stands up nicely to the accompanying rich Blueberry Balsamic sauce. Just lovely!

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Lemon Sugar Cookies

Lemon Sugar Cookies

Ingredients:2/3 c. Lemon Fused Olive Oil1 c. granulated sugar (or 1/2 c. Splenda)1 egg2 1/2 tsp. vanilla extract3 Tbsp. lemon zest2 Tbsp. fresh lemon juice2 1/2 c. flour1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1/2 c. additional sugar for rolling cookies1/2 c. powdered sugar for dusting cookies when done Instructions: Preheat oven to 375F. Grease cookie sheets with olive oil. In mixing bowl, add Lemon Olive Oil, lemon zest, and lemon juice. Mix until smooth. Next, add the flour, and other dry ingredients. Mix well and drop by teaspoonfuls into the granulated sugar, rolling to coat uniformly. Place on...

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Olive Oil Cakes

Olive Oil Cakes

Ingredients:5 large eggs, separated, plus two large egg whites1/4 tsp. salt1/4 tsp. baking soda1/2 c. sugar or honey1 Tbsp. Vanilla White Balsamic3/4 c. Lemon Olive Oil1 c. all-purpose flour Instructions: Preheat oven to 350F. Whip the egg whites, salt, and baking soda to stiff peaks stage. Set aside. Mix together the egg yolks, sugar and Vanilla Balsamic. Whisk in the Lemon Olive Oil. Whisk in the flour. Gently fold egg whites into batter. Spray 10 one-cup ramekins with oil or muffin tins. Fill ramekins 2/3 full with batter. Bake on a baking sheet in center of oven for 35 to...

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Olive Oil Gelato

Olive Oil Gelato

Ingredients:3/4 c. sugar1/4 c. plus 2 Tbsp. water3/4 c. whole milklarge pinch salt4 egg yolks1/4 c. plus 2 Tbsp. Lemon Olive Oil Instructions: In a medium-size saucepan stir together the sugar, water, milk, and salt and heat until bubbles form around the edge of the pan. In a separate bowl beat the egg yolks until frothy. Continue beating whilst pouring in the combined liquids in a thin stream, then return the mixture to the pan. Carry on stirring with the pan over a low to moderate heat until the custard thickens to a loose custard sauce consistency or reaches 185°F...

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