Tag: Persian Lime Olive Oil

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Persian Lime Black Bean and Asparagus Salad

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Spicy Lime Black Bean and Asparagus Salad

Ingredients

  • 1/2 lb. asparagus 7 spears
  • 3/4 cup canned black beans drained and rinsed
  • 2 Tbsp Olivia's Sriracha Mango Balsamic Vinegar
  • 1 Tbsp Olivia's Persian Lime Olive Oil
  • 2 Tbsp red onion finely diced
  • 1 garlic clove minced
  • 1 Tbsp fresh parsley minced
  • 1 tomato seeded and diced
  • 1/4 tsp ground cumin
  • 1/2 tsp salt

Instructions

  • Blanch asparagus for 2 minutes in boiling water.
  • Immediately drain and rinse with cold water.
  • Dice asparagus into 1/4-inch rounds.
  • Combine with remaining ingredients.
  • Chill before serving.
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Persian Lime Grilled Corn Salad

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Persian Lime Grilled Corn Salad

Ingredients

  • 6 ears fresh sweet corn with husks on
  • 1 cup fresh blueberries
  • 1 cucumber sliced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeno pepper seeded and finely chopped
  • 4 Tbsp. Olivia's Pineapple White Balsamic Vinegar
  • 4 Tbsp. Olivia's Persian Lime Olive Oil
  • 1 Tbsp. honey
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Place corn on the grill on medium heat for 15-20 minutes rotating occasionally. When cool enough to handle, remove husks, cut corn from cobs. Discard cobs.
  • In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro and jalapeno.
  • To make the dressing, whisk together the Pineapple White Balsamic, Persian Lime Olive Oil, honey, cumin, salt and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.

Notes

You can make this salad a day in advance - it keeps well!
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Persian Lime Truffles

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Persian Lime Truffles

Ingredients

  • 8 1/2 oz. Dark Chocolate semi-sweet, bittersweet or combo
  • 1/4 cup heavy cream
  • 2 tablespoons Olivia’s Persian Lime Olive Oil
  • 2 teaspoons Olivia’s Chocolate Balsamic Vinegar
  • Cocoa powder as needed
  • Limes finely zested
  • Shredded coconut as needed

Instructions

  • Pour heavy cream in bowl over simmering water (double boiler).
  • Turn off heat and stir in chocolate and persian lime olive oil.
  • Once chocolate has melted remove bowl from double boiler and stir in chocolate balsamic vinegar.
  • Refrigerate chocolate for 1 hour and return to room temperature for 1-2 hours.
  • Put cocoa powder in a bowl and mix lime zest and coconut in another bowl.
  • Scoop 1 teaspoon of chocolate and form into a ball.
  • Roll balls into the different coatings.
  • Store in refrigerator.
  • Makes about 45 truffles.
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Sriracha Mango Salsa

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Sriracha Mango Salsa

Ingredients

  • 4 organic roma tomatoes
  • 1 tablespoon Olivia’s Sriracha Mango Balsamic Vinegar
  • 1 tablespoon Olivia’s Persian Lime Olive Oil
  • 1 clove organic garlic freshly crushed
  • 1 tablespoon onions diced
  • 1 tablespoon cilantro fresh
  • 1/2 teaspoon Himalayan pink salt

Instructions

  • Put all ingredients into a food processor and pulse about 20 - 25 times.
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Sriracha Mango Fish Tacos with Lime Olive Oil

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Sriracha Mango Fish Tacos with Lime Olive Oil

Ingredients

  • 1/2 cup of Olivia's Persian Lime Olive Oil split
  • 1 Tablespoon butter
  • 4 Tilapia Fillets cut into 1 inch pieces (you may substitute any other firm, white fish)
  • 1/4 teaspoon Kosher salt
  • 1/2 head red cabbage coarsely chopped
  • 3 green onions diced
  • 3 Tbsp Olivia's Sriracha Mango White Balsamic
  • 1 large tomato seeded and diced
  • 2 cups shredded Monterrey Jack cheese
  • 6 small tortillas warmed

Instructions

  • In a large skillet, heat 2 Tbsp Persian Lime Olive Oil and butter over medium heat, until butter is melted.
  • Add tilapia pieces to the skillet and cook over medium heat for 5 minutes, stirring occasionally. Sprinkle with salt.
  • Whisk 1/4 cup of Persian Lime Olive Oil and 3 Tbsp of Sriracha Mango Balsamic.
  • While fish is cooking, toss chopped cabbage and onion with the Sriracha Mango Balsamic and Persian Lime Olive Oil dressing. Once combined, add to the skillet with the fish and continue stirring over medium heat until cabbage becomes tender and fish is completely cooked through (approximately 5 minutes).
  • Remove from heat.
  • Assemble the tortillas with shredded cheese, fish and cabbage mixture, and topped with diced tomatoes. Drizzle with Persian Lime EVOO & Sriracha Mango Balsamic Dressing.
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Spinach Salad with Fruit & Raspberry Lime Dressing

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Spinach Salad with Fruit & Raspberry Lime Dressing

Ingredients

Salad

  • 6 oz fresh baby spinach chopped
  • 2 red apples cored and diced
  • 2 pears cored and diced
  • 4 clementine oranges peeled and separated into segments
  • 3 kiwi fruit peeled and sliced into thin rounds and then slice rounds into quarters
  • 1/2 cup dried cranberries
  • 1 cup pomegranate seeds

Dressing

  • 1 to 2 Tbsps Olivia's Aged Dark Raspberry Balsamic
  • 3 Tbsps Olivia's Persian Lime Olive Oil

Instructions

  • Combine all salad ingredients (except the dressing ingredients) in a large bowl.
  • In a separate small bowl, whisk together the Persian Lime Olive Oil and Dark Raspberry Balsamic.
  • Pour the dressing over the salad and gently toss to coat.
  • Serve immediately.
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Chili-Lime Chicken Kabobs

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Chili-Lime Chicken Kabobs

This dish gives chicken a citrus and spicy taste with Olivia's Persian Lime Olive Oil and JM Thomason's Chili Lime Seasoning Blend.

Ingredients

  • 3 Tbsp Olivia's Persian Lime Olive Oil
  • 1 1/2 Tbsp red wine vinegar
  • 2 Tbsp JM Thomason Chili Lime Seasoning Blend
  • Salt and Pepper to taste
  • 1 pound skinless boneless chicken breast halves - cut into 1 1/2 inch
  • Skewers

Instructions

  • In a small bowl, whisk together Persian Lime Olive Oil and vinegar.
  • Season with Chili Lime Seasoning Blend
  • Place the chicken in a shallow baking dish with the sauce, and stir to coat.
  • Cover, and marinate in the refrigerator at least 1 hour.
  • Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  • Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
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Pineapple Glazed Salmon w/Persian Lime EVOO

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Pineapple Glazed Salmon w/Persian Lime EVOO

Ingredients

  • 2 4-6oz salmon fillets
  • 1-2 Tbsp honey
  • 1-2 Tbsp Olivia's Pineapple White Balsamic
  • 2 Tbsp Olivia's Persian Lime Olive Oil
  • salt and pepper

Instructions

  • In a small bowl, whisk together honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  • Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  • Marinate 10-45 minutes. Reserve remaining glaze.
  • Place salmon skin side down on a baking sheet lined with foil.
  • Set an oven rack 5-6 inches from the heat.
  • Broil salmon for 3 minutes.
  • Brush the second half of the glaze over the salmon.
  • Broil another 3-4 minutes. Check for doneness.
  • Broil an additional 1-3 minutes as needed
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Persian Lime Cucumber and Herb Salad

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Persian Lime Cucumber and Herb Salad

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cucumber spiralized or julienned
  • 1 large tomato diced
  • ½ onion diced
  • ¼ cup red cabbage sliced finely
  • 2 tablespoons mint diced finely
  • 2 tablespoons parsley diced finely
  • 2 tablespoons Olivia's Persian Lime Olive Oil
  • salt/pepper to taste

Instructions

  • In a medium bowl add cucumber, tomato, onion, red cabbage mint and parsely.
  • Mix to combine.
  • Add Persian Lime Olive Oil, salt and pepper.
  • Mix to combine.