Search results for 'lemon'
The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.
- 18 paper-thin slices pancetta
- 9 heads Belgian endive
- 4 Tablespoons fresh lemon juice
- 3 Tablespoons Rotture di Oro Olive Oil
- Sea salt & fresh ground pepper
- 1 clove garlic minced
- Optional, lemon wedges
Trim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n
Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes.
Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper.
To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges.
Yield: Serves 6 Learn More
Enjoyed by men and women alike for its clean, citrus scent, this soap is one of our most popular. Infused with pure rosemary and lemon essential oils to help your skin retain its natural radiance.
\r\n\r\nAll Temecula Olive Oil Company soaps are made with our premium olive oil and handcrafted exclusively for us by our trusted friends at the Smith Family Handmade Soap Company using the traditional cold press process to ensure the highest quality product.\r\n5oz\r\n\r\n Learn More$5.99
Pop your favorite popcorn using your favorite citrus olive oil (D'luscious Lemon, Fajita Frenzy, or Citrus).
When the popcorn is finished popping, lightly drizzle with the same oil and add sugar to taste. Sit back and enjoy this quick and easy sweet snack with your sweetie and your favorite movie! Learn More
Our D’Luscious Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.
- 1 pound fresh, medium thickness asparagus, tough ends trimmed
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup TOOC D’Luscious Lemon Olive Oil
- 1 pound Penne pasta
- 1/2 cup grated Parmigiano-Reggiano
Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.Learn More
A fun, delicious chicken recipe with a pleasant rosemary flavor
- Whole chicken legs - drumsticks and split breasts are also fine
- 2 tablespoons Fresh Rosemary Olive Oil
- 2 sprigs rosemary
- 4 small sprigs thyme
- Ginger root - grated, or use 3/4 teaspoon of ground ginger
- 6 leaves fresh marjoram - chopped, or use 1/2 teaspoon of dried marjoram
- Sweet ground red pepper
- 1/2 teaspoon ground turmeric
- 4 lime slices - Replace with 2 lemon slices if you don't have limes
- A short dash of soy sauce
Sprinkle some freshly grated ginger on both sides of the chicken legs. Scatter the marjoram, a few pinches of red sweet pepper, the turmeric and salt to taste on both sides of the chicken pieces.
Heat 2 tablespoons of olive oil in a skillet or frying pan. Add the rosemary and thyme sprigs. When the olive oil is hot, add the chicken legs and brown each side uncovered for 5 minutes over low-medium heat. You should begin to see a nice crust.
lace 2 lime slices on top of each chicken piece and squeeze a little bit of lime juice over them too. If you use lemon use only 1 slice for each chicken leg, because lemons aren't as sweet as limes.
Pour a short dash of soy sauce over the chicken legs. Turn down the heat a little bit and cover. Cook each side for 10 minutes. It's advisable to turn over the fried chicken pieces twice during the cooking time.
Prep time: 5 minutes.Learn More
Cooking time: 30 minutes.
This delicious hummus serves 6 to 8 as an appetizer
- 2 cups (450 g) dry chick peas (garbanzo beans) - about 5 cups cooked
- 1/2 cup (8 tablespoons) tahini (sesame paste)
- 3/4 cup (12 tablespoons) lemon juice - freshly pressed
- 3 cloves garlic - peeled
- 1/2 teaspoon salt
- 1/4 cup water (use chickpea cooking water, if you have it available) - optional
- 2 or more tablespoons D'Luscious Lemon Olive Oil
- 2 tablespoons finely chopped flat Italian parsley - as garnish
Cook the chick peas and drain them. Crush and mash the garbanzo beans with a food mill or blender.
Add the salt and peeled garlic cloves to a mortar and crush them. Add the tahini and lemon juice alternately to the same mortar and mix well with the pestle or a wooden spoon.
Pour the tahini mixture over the pureed chick peas, and work it with a whisker or wooden spoon until you obtain a smooth and thick, but soft paste.
Pour the hummus onto a shallow serving plate.
A moment before serving, drizzle the D'Luscious Lemon Olive Oil in the center and garnish with the chopped parsley
Serve chilled or at room temperature with radishes, pickles and green onions, as it is done traditionally.
Serves: 6 to 8 as appetizerLearn More
Our Roturre di Oro EVOO and Herbs de Provence lend invigorating flavor.
This recipe is perfect if you are in the mood for a terrific flavor-packed meal, our Frantoio EVOO and Herbs de Provence lend invigorating flavor.
- 2 pounds boneless skinless chicken, thinly sliced lengthwise. (Tenderloins would work, but I like the length and presentation of the sliced breast.)
- Whole Wheat Couscous
- Frantoio Extra Virgin Olive Oil
- Diced heart of 1 purple onion
- Herbs De Provence
- 1 small lemon
Coat bottom of baking pan with olive oil and place chicken strips in pan. Squeeze the lemon over the chicken and sprinkle with herbs. Cover and bake. Prepare couscous according to package directions. Substitute olive oil for butter. When fluffing couscous, add onion heart to it. When couscous and chicken have both finished cooking, put couscous in serving bowl and arrange chicken on top in a lattice pattern. Drizzle with olive oil and sprinkle with herbs and serve.Learn More
Seafood is a natural fit for D’Luscious Lemon Olive Oil. We use select California lemons and press them with our highly acclaimed Mission olives.
- 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup capers (preferably in salt), rinsed
- 1 1/2 large lemons, thinly sliced crosswise
- 1/4 cup fresh flat-leaf parsley leaves
- 2 cups TOOC D’Luscious Lemon Olive Oil
Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
Chop half of the capers and mix with the whole capers. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish fillets in a single layer over the lemon slices. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
Serve fish with some of lemon slices, capers, and oil spooned over the top.Learn More
Pistou is a variation of Italian pesto. It makes a great sauce or condiment for pasta dishes, fish, chicken, vegetables, and soup. Submitted by Leesa from Plymouth, MA.
- 2 C sorrel or basil, tough stems removed
- 3 cloves garlic
- ½ C grated parmesan cheese
- ½ C Le Caprice de Nature
- Dash of fresh squeezed lemon juice
- ¼ t course sea salt
- 1/8 t fresh ground pepper
Combine sorrel, walnuts, garlic, and parmesan in bowl of food processor And pulse until finely chopped. With motor running, drizzle in 6 tablespoons Le Caprice and process until smooth. Add lemon juice, slat and pepper. Spoon into small bowl and top with remaining Le Caprice. Refrigerate until ready to use. To serve; use as a vegetable dip, bread dip, sandwich spread, in bean soup, tossed with fresh cooked pasta or on grilled meat. ENJOY! Learn More