Description

A Super Premium extra virgin olive oil infused with the fresh oil and natural aromas of Italian lemon. The clean body and perfect condition of oil extracted from fresh Italian lemons create an exceptionally versatile olive oil that works beautifully on fresh pasta, grilled fish, roasted vegetables, and salads. Try using it to poach fish; the gentle, low and slow cooking method will turn a simple cut of fish into a silky smooth and gorgeously flavored elegant dish that requires little to no work.

• 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.

Country of Origin: Spain

Please note, our multi-purchase discount punch card system is offered only for in-store purchases and is not available for online and phone purchases.

Nutrition

Recipes

• Fruity Quinoa Salad
• Tangerine Marinated Salmon
• Lemon Pound Cake with Citrus Glaze
• Mango Habanero BBQ Sauce
• Strawberry Rhubarb BBQ Sauce

Featured Recipe: Strawberry Rhubarb BBQ Sauce

DESCRIPTION

A BBQ sauce that is tangy and sweet!

INGREDIENTS

• 1/4 cup Kitchen Kettle Strawberry Rhubarb Jam
• 1/4 cup Olive Basin Traditional Balsamic Vinegar
• 1/4 cup Olive Basin Lemon Fused Extra Virgin Olive Oil
• Pinch of coarse sea salt
• Several twists freshly ground pepper

INSTRUCTIONS

Whisk together Strawberry Rhubarb Jam and Traditional Balsamic Vinegar until well blended. Whisk the olive oil into the dressing. 

Season with salt and pepper. Serve warm or cold over fresh salad greens. 

Yields about ¾ cups.