LEMON OLIVE OIL

This fused lemon olive oil is produced by pressing whole, fresh lemons together with with late harvest olives at the time of crush.

Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Citrus oil is great on salads, in marinades, and for baking. 

PERFECT PAIRINGS:

-Fig Dark Balsamic
-Raspberry Dark Balsamic
-Blueberry Dark Balsamic*
-Strawberry Dark Balsamic
-Oregano White Balsamic
-Grapefruit White Balsamic
-Sicilian Lemon White Balsamic
-Pineapple White Balsamic*

*(Seasonal/Limited Availability)

 ************************************************

 DANIELLE'S LEMON OLIVE OIL COOKIES

2 cups unbleached flour

1 cup *sugar

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup Olive on Brooklea LEMON OLIVE OIL

3 tsp. lemon zest

1 tsp. vanilla

1 1/4 Tbsp. of fresh lemon juice

INSTRUCTIONS:

Mix dry ingredients in a bowl and set aside.  Then mix all of the wet ingredients in a smaller bowl.  Mix the wet and dry ingredients together (it should look like wet sand).  Roll into 1- inch balls; roll in sugar

Bake on 350 for 12-15 minutes.

*If you prefer no sugar, substitute it with granulated Stevia sweetener.  May also use a mixture of 1/2 cup sugar and 1/2 cup granulated Stevia sweetener.