SICILIAN LEMON WHITE BALSAMIC
Playfully tart and pleasantly sweet, our Sicilian lemon white balsamic has a perfectly balanced acidity and a crisp, puckery lemon flavor and aroma.
Fabulous with seafood, in dressings for in mixed drinks.
PERFECT PAIRINGS:
-Tuscan Herb Infused Olive Oil
-Roasted Sesame Oil
-Lemon Fused Olive Oil
-Basil Infused Olive Oil
-Cilantro and Roasted Onion Olive Oil
SICILIAN LEMON MARTINI
A delicious mixed drink contributed by James Marlowe
3 *measures gin
1/2 measure dry white vermouth
Generous splash of Olive on Brooklea Sicilian Lemon Balsamic
Slice of lemon peel
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Shake ingredients together over ice. Add slice of lemon peel and serve.
*1 measure = 25 ml or 3/4 oz.
Immersion Blender Harissa Aioli
2 garlic cloves, minced
1/8 teaspoon Kosher salt
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1 teaspoon Olive on Brooklea Sicilian Lemon White Balsamic
1 1/4 cups Olive on Brooklea Harissa Olive Oil
In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.
Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.
Makes 1 1/2 cups.
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