Meyer Lemon Olive Oil

Description

Here are a couple of recipes using our Meyer Lemon Olive Oil:

Summer Corn, Tomato and Arugula Salad

Grilled corn, sliced off the cob
Cherry tomatoes and sun gold tomatoes, cut in quarters
Lemon Cucumbers, diced
Fresh Arugula

For this salad, we usually grill the corn in the husks for a gentle, less-charred flavor. This method creates juicy, tender corn, that bursts with flavor. If you are grilling corn in the husks you’ll want to soak them first to add moisture so the corn steams as it grills, and to keep the husks from burning.  Simply peel back the husk, remove the silk, replace the husk and soak the whole cob for at least 30 minutes, or even overnight. When you are ready to grill your corn, place the cobs on the grill and turn them every few minutes for about 15 minutes total. Once done, remove the husks and slice the corn into your bowl. 

Add the chopped tomatoes, cucumbers, and arugula. Toss with Calolea Meyer Lemon Olive Oil, Calolea White Balsamic Vinegar, and add cracked pepper, and salt to taste.

Hummus with Roasted Peppers
 
5 mini bell peppers or one large bell – Yellow, Red and/or Orange (not green)
¼ cup Almond Butter
4 cloves garlic, roughly chopped
¼ cup lemon olive oil
¼ teaspoon salt (or to taste)
1 15 oz. can of garbanzo beans (do NOT drain – use ½ liquid in blender and reserve the rest if needed to thin hummus)
 
Blacken bell peppers under broiler or on open flame.

Rinse off most of blackened skin. Remove seeds and stems. Coarsely chop.

Combine all ingredients in blender jar. Blend until smooth.

Serve with crackers and raw vegetables for dipping (for example carrot, celery, de-seeded peppers, cucumber, zucchini, cauliflower, apple slices, etc)

---

Our clients are so amazing! Longtime client Georganne’s beautiful, smart, talented, wonderful niece, Carmen, has launched her cooking show on YouTube. Great recipes. Worth a look! 

Georganne just made Carmen’s Carrot Ginger Soup and it was a big hit! She served with a dollop of goat cheese, toasted, salted pumpkin seeds and cilantro. PLUS, a drizzle of Calolea’s Meyer Lemon Olive Oil. She said it was gourmet! No kidding! Here’s the recipe if you want to try it out.

---

Hummus with Roasted Peppers

From our client Georgeanne

• 5 mini bell peppers or one large bell – Yellow, Red and/or Orange (not green)
• ¼ cup Almond Butter
• 4 cloves garlic, roughly chopped
• ¼ cup Calolea lemon olive oil
• ¼ teaspoon salt (or to taste)
• 1 15 oz. can of garbanzo beans (do NOT drain – use ½ liquid in blender and reserve the rest if needed to thin hummus)

Blacken bell peppers under broiler or on open flame. Rinse off most of blackened skin. Remove seeds and stems. Coarsely chop..
Combine all ingredients in blender jar. Blend until smooth.
Serve with crackers and raw vegetables for dipping (for example carrot, celery, de-seeded peppers, cucumber, zucchini, cauliflower, apple slices, etc)

Variation: Hummus with Basil & Cheese
Add a handful of fresh basil leaves. Omit Almond Butter.
Use 1/8 cup Calolea Meyer Lemon Olive Oil and 1/8 cup Calolea Basil Olive Oil.  
Blend until smooth. Mix in ¼ cup grated Parmesan and/or Pecorino Romano cheese.  

---

This delicious, citrusy oil has won awards at the California Olive Oil Council (C.O.O.C.) Annual Olive Oil Competition.