Tag: Lemon Olive Oil

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Lemon Olive Oil & Blacberry Balsamic Vinaigrette

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Lemon Olive Oil & Blackberry Balsamic Vinaigrette

Ingredients

  • 6 cups or 4 good handfuls of mesclun or spring mix salad
  • 3 tbsp Gorgonzola or blue cheese crumbles
  • 20 grape tomatoes sliced in half
  • 1 cup fresh blueberries or raspberries
  • 1/4 cup toasted sliced almonds
  • 4 tbsp Olivia's Lemon Olive Oil
  • 2 to 3 tbsp Olivia's Blackberry Balsamic Vinegar
  • 1 tsp Dijon mustard

Instructions

  • In a dry frying pan over medium heat, toast the almonds on the stove – watching closely that they brown but don’t burn. Set them aside to cool off.
  • In a large salad bowl, toss the mesclun or spring salad mix, the gorgonzola or blue cheese crumbles, the sliced grape tomatoes, the blueberries or raspberries and the cooled toasted almonds.
  • In a resealable jar, combine the oil, vinegar and Dijon mustard. Close the lid tightly and shake vigorously. Although the usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, a higher ratio of vinegar to oil is recommended for this dressing. Taste test as you add the vinegar to see if you agree! I prefer 3 tbsp. of vinegar to 4 tbsp. of oil.
  • When you are ready to eat salad, before, during or after your meal, dress the salad with the vinaigrette.
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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Ingredients

  • Marinade
  • 1 Rack of Lamb- Trimmed and cut into small chops
  • 2 cups Olivia's Lemon Olive Oil
  • 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  • 1 Red Onion chopped
  • 1/4 cup Fresh Garlic chopped
  • 2 tbl Fresh Italian Parsley Chopped
  • 1 tbl Fresh Thyme chopped
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Pomegranate Balsamic Glaze
  • 1 cup Pomegranate Balsamic Vinegar
  • 1/2 cup Sugar
  • 1 tsp Kosher salt
  • 2 tbl Cornstarch mixed with 2 tbl of water

Instructions

Marinade

  • Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  • Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  • Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.

Pomegranate Balsamic Glaze

  • Combine cornstarch and water in a small cup until diluted, set aside.
  • Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  • Stir in cornstarch mixture to pan with a wire whip.
  • Heat until thickened. Remove and hold warm until service.

To Serve

  • Remove lamb from marinade, discard marinade
  • Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  • Remove lamb from heat and plate.
  • Drizzle warm glaze over plated lamb
  • Garnish with Italian Parsley
  • Serve with your favorite starch and vegetable or serve as a passed appetizer.
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Lemon Roasted Asparagus

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Lemon Roasted Asparagus

Ingredients

  • 1 1/2 pounds medium asparagus peeled
  • 3 tablespoons Olivia's Lemon Olive Oil
  • Salt and freshly ground pepper

Instructions

  • Preheat the oven to 450.
  • In a baking dish, drizzle the asparagus with half of the lemon olive oil and season with salt and pepper.
  • Roast for about 15 minutes, or until tender when pierced with a knife.
  • Drizzle the asparagus with the remaining lemon olive oil and the lemon zest.
  • Serve hot
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Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs

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Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs

Cook Time 20 minutes

Ingredients

  • 3/4 cup Olivia's Blackberry Balsamic
  • 1/2 cup Olivia's Lemon Olive Oil
  • 1/4 cup rosemary leaves
  • 3 tablespoons thinly sliced garlic
  • 1 tablespoon crushed red pepper flakes
  • 8 chicken thighs
  • Salt and freshly ground black pepper

Instructions

  • In a medium bowl combine the blackberry balsamic vinegar, lemon olive oil, rosemary, garlic and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. (Saving a small amount to drizzle on chicken after cooking.) Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  • Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  • Remove the chicken from the marinade and pat dry.
  • Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  • Remove from the heat and serve while hot.

Notes

Adapted from Emeril Lagasse