LEMON FUSED 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)

CHERRY, ALMOND & LEMON FUSED
OLIVE OIL BISCOTTI

3 1/4 cups all purpose flour
1/2 cup Lemon Fused Olive Oil
3 large eggs, beaten
1 cup granulated sugar (may substitute stevia instead of sugar)
1 teaspoon almond extract
1 cup blanched slivered almonds
1 cup dried cherries
1 tablespoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 F. 

Line two baking sheets with parchment paper.  In a large bowl whisk together the olive oil, eggs, sugar (or stevia), and almond extract.  In another bowl, whisk together the flour, baking powder, cherries, almonds, and salt.  Add the dry ingredients in to the wet ingredients and knead until no spots of dry flour remain.  (The dough will be very stiff, and is typically best mixed by hand unless you have a very powerful mixer.)

Portion the dough into two equal parts, and then shape each in to a long rectangle approximately 1/2" thick, by 4" wide, by 12" long.

Bake each sheet in the center of the preheated oven for approximately 25 minutes until the log is just tuning golden brown.  Remove from the oven, allow to cool slightly, and using the sharpest knife in your possession, slice the log into cookies 1" long cookies - for approximately 12 cookies per log. 

Return the cookies to the oven, cut side up to bake again until golden brown and crisp for 10-15 minutes. 

Makes approximately 24 generously portioned biscotti. 

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

 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.

SHAVED BRUSSELS SPROUTS WITH LEMON FUSED OLIVE OIL, ROBUST INTENSITY EXTRA VIRGIN OLIVE OIL, and PARMESAN CHEESE

Ingredients

-1 pound Brussles sprouts, stem
  end trimmed off
-2 large shallots, thinly sliced
-1/4 cup shaved Parmesan cheese
-1/4 cup Olive on Brooklea *Extra
  Virgin Olive Oil
-1 Tablespoon Olive on Brooklea
  Lemon Fused Olive Oil
-2 Tablespoons fresh squeezed -Lemon juice
-Sea salt to taste
-Fresh ground pepper to taste

*(robust intensity of your choice)

Directions

Shave or slice the Brussels sprouts as thinly as possible.  This can be done on a mandoline, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.

In a large saute pan, heat the robust extra virgin olive oil over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.   Add the shaved Brussels sprouts and saute, stirring frequently until they are just barely softened and begin to caramelize on the edges a bit.

Add the lemon juice and adjust the seasoning with salt and pepper to taste; toss well to combine.  Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.

Serves 6 as a side