It's such a simple combination and we've all done it dozens of times...olive oil and lemon. Whether you're making a quick dressing for a salad, seasoning a sauté of vegetables or marinating meat or fish, olive oil and lemon is one the quintessential flavor combinations in kitchens worldwide.
So what if they were combined BEFORE they reached your kitchen...
Fresh, sweet lemon flavor
Agrumato Extra Virgin Olive Oil Pressed with Lemons
Lino and Francesco Ricci make this wonderful product on the southeastern coast of Italy in Abruzzo from locally-grown lemons and olives. The whole citrus is pressed, pith, peel and pulp, with the olives to coax a flavor with balance, acidity and richness.
Our favorite way to use Agrumato is as simple as it gets...fill a bowl with the best ricotta you can get your hands on, pour a good amount of Lemon Agrumato over top and season with freshly ground black pepper. Surround the bowl with a pile of toasted crostini and let your guests dig in. The sweet creaminess of the cheese, the tart richness of the olive oil and the crunchy crostini make a perfect outdoor snack while sipping a glass of chilled rosé or Prosecco.
Or try this wonderful cake from our dear friend Nicolina Peduzzi of Rustichella d'Abruzzo.
Lemon Olive Oil Cake
- 1 1/4 cups sugar
- 3/4 cup Agrumato Lemon
- 4 eggs
- 3/4 cup milk
- Zest of two lemons
- 1 3/4 cups flour
- 1 1/2 TBS baking powder
- butter for the pan
Preheat oven to 400 degrees. Grease an 8" cake pan with butter and a little flour. Tap the excess flour out of the pan.
In a mixing bowl combine the sugar, lemon oil, eggs, milk and zest. Mix all of these ingredients until blended. Add the flour and baking powder and mix until you have a soft batter.
Pour the cake batter into the pan and bake for 40 - 45 minutes. Let cake cool for 15 minutes in the pan. Remove and let cool completely.
We like to serve this cake with a dollop of mascarpone and some macerated blueberries. Or try serving it with whipped cream enhanced with a splash of White Ginger Syrup!
Aromatic, perfumed & peppery
Katz Suisun Valley Organic Meyer Lemon Olive Oil
Albert Katz continues to break new ground at his plots of land dotting the Napa and Suisun Valleys. He has chickens roaming his olive groves, keeping things in order. He even has Berkshire pigs wandering the land and mowing the grass.
This is all an effort to promote sustainability on his farms and allow nature to take its course - there may be no need for pesticides and fertilizers if we just stay out of the way!
His Organic Meyer Lemon Olive Oil is an annual treat for us and we always indulge until it's gone. The 2009 harvest was not enormous, but we did secure a good amount to tide us over. The perfume out of the bottle is distinct - the Meyer lemon lends a sweet, aromatic note to the oil. And since the oil he's beginning with is pressed from 100% Taggiasca olives, the flavor is intense and peppery.
Because of this strong flavor, the oil can shine through when paired with other strong flavors. Try it drizzled over grilled chicken thighs that've been marinated in lemon and oregano. It's also wonderful in a salad of romaine with avocado and crispy bacon. Or try this great simple recipe, courtesy of the man himself...
Salmon au Poivre with Meyer Lemon Olive Oil (thanks to Albert Katz)
- 4 center-cut salmon fillets (7 to 8 ounces each)
- 1 to 2 tablespoons of crushed black pepper (depending on how much bite you like)
- 1 tablespoon chopped fresh dill
- 3 tablespoons Katz Meyer Lemon Olive Oil
- Sea salt, to taste
Set peppercorns on a flat surface and crush coarsely with a heavy bottom saucepan or the flat side of a chef's knife.
Set salmon in a dish to marinate. Spread peppercorns and herbs evenly over fish. Pour 1/2 the Meyer lemon oil over fillets and with your hand push herbs and peppercorns firmly onto fish. Sprinkle each piece with a pinch of salt and let marinate for no more than one hour.
Grill over a hot fire or broil about 3 minutes on each side. Set on plates, drizzle the remaining oil over the fillets and serve.
Pungent oil, tart lemon flavor
Olio Verde al Limone
Sicilian lemons are some of the most prized in all of Europe. So when Gianfranco Becchina decided to use the lemons growing on the property that's home to the Nocellara olives of Olio Verde, well, we were on board in a hurry.
Fans of Olio Verde, of which there are many, will instantly recognize the aroma out of the bottle...bold, minty and grassy. The flavor of the Sicilian lemons is a perfect compliment to the inherent citrus quality of the oil itself. It is wonderful over shellfish, like broiled shrimp or steamed lobster (skip the butter!). But the best, and of course, most simple way to enjoy this is over grilled/roasted vegetables - asparagus, fennel, fava beans, brussels sprouts or anything fresh and vibrant.
Olio Verde Limone was just nominated for a SOFI Award! This is an award from the National Association for the Specialty Food Trade - it's voted on by the country's premier retailers and chefs, so it means a lot coming from them! The winners will be announced this coming weekend in NYC.
Editor's Note
Next week, we're taking a week off from the newsletter - our team will be in NYC at the Fancy Food Show.
We WILL BE open for business, though! And we'll return to our regular schedule on July 7th.
While we're in New York, we'll be looking for new products to stock our virtual shelves...have any suggestions? Head on over to the blog on our sister site and leave us a message!
Happy Fourth of July!
The Team @ MarketHallFoods.com
Latest Articles
