Lemon Olive Oil « Recipes

Posts Tagged ‘Lemon Olive Oil’

Shrimp & Avocado Salad

Monday, March 8th, 2010

1 ½ pounds cooked shrimp, chilled
4 avocados diced
5 limes
2 tablespoons fresh ginger minced
3 cloves garlic minced
2 serrano chile peppers, minced
½ cup We Olive Meyer Lemon or Mandarin Olive Oil
½ cup Adobe Springs Chile Olive Oil
1/2-3/4 cup We Olive Blood Orange Balsamic Vinegar
1 ½ cups fresh cilantro chopped, reserve ½ cup for garnish
Fresh Ground pepper
Sea Salt

Directions:

In large bowl, pour juice of five limes over four diced avocados, set aside. Whisk together, ginger, garlic, chile peppers, olive oils and balsamic vinegars. Toss in one cup cilantro and salt and pepper to taste. Pour marinade over chilled cooked shrimp and let marinade in refrigerator two hours, stirring every twenty minutes or so.

Now, alternately spoon avocado mixture and shrimp (reserve marinade for finishing) into 6 large margarita glasses. Continue spooning, alternating for even distribution of both avocados and shrimp in each glass. Generously drizzle each glass with marinade. Garnish with remaining ½ cup of cilantro and serve.

Serves 6 as an appetizer.

Recipe from We Olive Belmont Shore.

Tags: adobe Springs, avocado, blood orange balsamic, cilantro, garlic, ginger, Lemon Olive Oil, lime, Mandarin Olive Oil, serrano, shrimp
Posted in Appetizer, Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Apple Avocado Salad with Blood Orange Vinaigrette

Monday, March 8th, 2010

Ingredients:
1 (10 ounce) package of Baby Greens or your favorite Mixed Greens
1/4 C. Chopped Red Onion
1/2 C. Chopped Walnuts
1/3 C. Crumbled Feta or Blue Cheese
2 tsp. Lemon Zest
1 Apple, peeled, cored and sliced
1 Avocado, peeled, pitted and diced

Vinaigrette:
2 Tbs. We Olive Blood Orange Balsamic Vinegar
1/4 C. We Olive Meyer Lemon Olive Oil
1 Clove Garlic, minced
Salt to taste

In a large bowl, toss together the greens, red onion, walnuts, cheese and lemon zest. Mix in the apple and avocado. In a small bowl, combine the vinegar, garlic and salt and whisk until well blended. Slowly add the olive oil and continue whisking. Drizzle over salad and serve immediately.

Recipe from We Olive Belmont Shore

Tags: apples, avocado, blood orange balsamic, feta, garlic, greens, lemon, Lemon Olive Oil, onion, walnuts
Posted in Dressing, HEART HEALTHY, Recipes, Salad | No Comments »

Lemon Blueberry Pound Cake

Friday, January 29th, 2010

2 C granulated sugar
3/4 C We Olive Meyer Lemon Olive Oil
4 large eggs
3 C all-purpose flour, divided
2 C fresh or frozen blueberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 C sour cream
1 tsp. vanilla extract
1 tsp. lemon juice
Zest of 1 lemon

Glaze

1/2 C powdered sugar
4 tsp. lemon juice

Preheat oven to 350. Beat first 2 ingredients at medium speed.
Add eggs one at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.

Combine 2 tablespoons flour and blueberries in a small bowl and toss well.

Combine remaining flour, baking powder, baking soda and salt.

Add flour mixture to sugar mixture alternately with sour cream.

Fold in blueberry mixture, lemon juice and vanilla; pour

cake batter into a 10-inch greased bunt pan.

Bake at 350 for 1 hour and 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan.

Combine powdered sugar and lemon juice in a small bowl and drizzle over warm cake.

Tags: blueberries, eggs, Lemon Olive Oil, lemon zest
Posted in Dessert, Recipes, Vegetarian | No Comments »

Arugula Salad with Olives, Pancetta, and Parmesan Shavings

Friday, March 27th, 2009

INGREDIENTS:
6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
2 tablespoons Pasolivo Lemon Olive Oil
4 cups (loosely packed) arugula
1/3 cup Kalamata olives, pitted, halved
Parmesan cheese shavings

DIRECTIONS:
Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain. Pour lemon olive oil into small bowl. Whisk in salt and pepper. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.

Bon Appétit | February 2007

Tags: arugula, kalamata, Lemon Olive Oil, olives, pancetta, parmesan
Posted in Recipes, Salad, Side Dish | No Comments »

Grilled Artichokes with Olive Oil, Lemon, and Mint

Friday, March 27th, 2009

INGREDIENTS:
2 lemons, halved
6 large artichokes
3/4 cup Olivas de Oro Meyer Lemon Olive Oil
3 tablespoons chopped fresh mint

DIRECTIONS:
Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.

Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)

Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

Recipe Adapted from: Bon Appétit June 2002

Tags: artichokes, lemon, Lemon Olive Oil, mint
Posted in Recipes, Side Dish, Vegetarian | No Comments »

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