Lemon Fused Olive Oil Recipes
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Lemon Fused Olive Oil
Our Eureka Lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light and a refreshing flavor!
Our Eureka Lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light and a refreshing flavor!
Pairings:
Try pairing Lemon Fused Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Lemon Fused Olive Oil with the following for a dynamite salad dressing or marinade:
- Blueberry Dark Balsamic
- Raspberry Dark Balsamic
- Traditional Dark Balsamic
- Jalapeno White Balsamic
- Cascadian Wild Raspberry White Balsamic
Common Uses:
- Perfect for sauteing Seafood
- Drizzle on chicken or fish
- Great for baking for a lemon zing!
- Roast or grill asparagus with it and drizzle a little on after
Our Recipes:
Roasted Lemon Garlic Potatoes
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Ingredients:
Marinade
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Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and
serve sprinkled with fresh parsley.
Serves 6 as a side dish
serve sprinkled with fresh parsley.
Serves 6 as a side dish
Lemon Fused Olive Oil & Polenta Cake
Super simple, extremely delcious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake etc.).
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a pleasing delicate crunch and extra complexity from a little cornmeal.
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Ingredients:
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Directions:
Preheat the oven to 350 F.
Grease a 9"x9" baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.
Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.
Serves 6-8
Enjoy!!!
Preheat the oven to 350 F.
Grease a 9"x9" baking pan with lemon olive oil. In a large bowl combine the sugar, eggs, yogurt, vanilla, and lemon olive oil. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.
Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes in the pan, and invert on to a rack and cool fully before serving.
Serves 6-8
Enjoy!!!
Caramelized Brussels Sprouts With Cremini Mushrooms & Balsamic
Whether you fall into the Brussels sprouts hater's club or the Brussels fan club, this recipe is for you. After much initial protesting, this recipe quickly turns Brussels haters into converts and the fans just love them even more.
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Ingredients:
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Directions:
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Serves 4-6
Enjoy!!!
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Serves 4-6
Enjoy!!!
Balsamic Glazed Sea Scallops
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Ingredients:
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Ingredients for the marinade:
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Directions:
Whisk all the marinade ingredients together and add the scallops to sit for half an hour.
Heat the olive oil in a heavy skillet. Arrange the marinated scallops round side down and sear until brown without moving them for about 3 minutes. Turn and sear the other side of the scallops for about 3 minutes. Add the left-over marinade and reduce over a low heat.
Serve on angel hair pasta, cooked with a little lemon olive oil and fresh steamed asparagus drizzled with lemon olive oil.
Enjoy!!!
Whisk all the marinade ingredients together and add the scallops to sit for half an hour.
Heat the olive oil in a heavy skillet. Arrange the marinated scallops round side down and sear until brown without moving them for about 3 minutes. Turn and sear the other side of the scallops for about 3 minutes. Add the left-over marinade and reduce over a low heat.
Serve on angel hair pasta, cooked with a little lemon olive oil and fresh steamed asparagus drizzled with lemon olive oil.
Enjoy!!!
Lemon Waffles W/ Fresh Strawberries & Cara Cara Orange-Vanilla Balsamic Compote
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Waffles Ingredients:
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Fresh Strawberry-Balsamic Compote Ingredients:
3 cups sliced, fresh strawberries 1/2 cup MOV Cara Orange-Vanilla White Balsamic 1 cup sugar |
Directions For the Compote:
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
Place the sugar and 1/2 cup of balsamic in a heavy duty 2+ quart sauce pan. Heat over medium, swirling occasionally until the sugar is completely dissolved. Add the strawberries and cook at a simmer until the strawberries begin to lose shape and become a chunky sauce (about 8 minutes), stirring frequently. Cool to room temperature before serving.
Directions For the Waffles:
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
Enjoy!!!!
Preheat a standard or Belgian waffle maker. Beat the eggs in large bowl with a mixer or by hand until fluffy. Beat in flour, milk, Lemon Fused Olive Oil, sugar, baking powder, salt and vanilla, just until smooth. Grease the preheated waffle maker with non-stick cooking spray. Pour mix into the ready waffle maker. Cook until golden brown. Serve with Strawberry Balsamic Compote and a dollop of yogurt or cream if desired.
Makes 8 standard size waffles
Enjoy!!!!
Blueberry Lemon Paletas
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Ingredients:
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Directions:
Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey. Heat until the blueberries until simmering for approximately 2 minutes. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended. When the mixture is at room temperature, portion into 12 popsicle (or paleta) molds and freeze.
Enjoy!!!
Cherry, Almond & Lemon Agrumato Olive Oil Biscotti
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Ingredients:
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Directions:
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1" long cookies - for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.
Makes approximately 24 generously portioned biscotti
Enjoy!!!
Preheat the oven to 350 F.
Line two baking sheets with parchment paper. In a large bowl whisk together the olive oil, eggs, sugar, and almond extract. In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt. Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain. (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)
Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.
Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown. Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1" long cookies - for approximately 12 cookies per log.
Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes.
Makes approximately 24 generously portioned biscotti
Enjoy!!!
Blueberry Lemon Olive Oil Sour Cream Bundt Cake
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Ingredients For The Cake:
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Ingredients For the Simple Syrup Lemon Glazed Blueberries:
1/2 cup granulated sugar 2 tablespoon fresh lemon Juice or the juice of 1 large lemon |
Directions:
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Serves 8-10
Enjoy!!!
Preheat the oven to 350 F.
Grease an 8 cup bundt pan with lemon olive oil, or 8- 1 cup mini-bundt pans.
In a large bowl, beat the sugar and eggs together until light yellow and thickened. Add the olive oil, lemon zest, vanilla, and sour cream.
In another bowl, whisk together the dry ingredients. Add to the wet ingredients and whisk until no dry spots of flour remain. Fold in the blueberries reserving 1/2 cup for decoration.
For the glaze, mix together the lemon juice and sugar in a microwave proof bowl. Heat for 1 minute on high. Whisk, and allow the glaze to sit until all the sugar is dissolved and the glaze has become transparent.
Bake the full size bundt pan for 45- 50 minutes, and the mini-bundt pans for 25-30 minutes or until a tester inserted in the center comes out clean. Allow to coll for at least 20 minutes before inverting.
Allow the cake to cool fully. Add the blueberries to the cooled clear syrup and toss to coat. Decorate the top/center of the bundt with the blueberries allow the glaze to run down the sides and soak into the cake. Serve immediately.
Serves 8-10
Enjoy!!!
Suzanne's Lemon Green Smoothie
Ingredients:
- Large handful of kale leaves
- 1/2 banana
- 1 cup frozen mangoes cut up
- 2 cups cold coconut water
- 2 TBSP MOV Lemon Olive Oil
Directions:
All ingredients in blender/Vitamix process till smooth. Enjoy and to your health!
All ingredients in blender/Vitamix process till smooth. Enjoy and to your health!
Shaved Brussels Sprouts w/ Lemon Olive Oil & Parmesan Cheese
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Directions:
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Directions:
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large saute pan, heat the MOV Extra Virgin Olive Oil over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved Brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
Serves 6 as a side
Enjoy!!!
Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large saute pan, heat the MOV Extra Virgin Olive Oil over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved Brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine. Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
Serves 6 as a side
Enjoy!!!
