It’s approaching 3 months since we released the January 2019 Grove Club selections. If you’ve still got oil in those bottles, we thought maybe we could provide some inspiration on how to use it instead of saving it for a special occasion. So, we asked our Chefs to put on their “thinking toques” to come up with some suggestions using seasonally available produce.
Wisk together your favorite Chimichurri recipe using Lime Co-Milled Olive Oil and fresh herbs; parsley is traditional, but cilantro works great as well. Healthy, quick, and the bright citrus note will give it a delicious twist of flavor. Use it as either a sauce or a marinade…or both.
Take a walk on the healthy side, and try Athena’s Blend Extra Virgin Olive Oil on a steamy baked potato rather than butter. Your heart will thank you!
Looking for a way to jazz up a colorful beet salad? Drizzle some Frantoio Extra Virgin Olive Oil over whole beets and roast them until fork-tender. When cooled enough to handle, rub the skins off with a paper towel, and cut the beets into wedges. Wisk together some more Frantoio, some Mandarin Balsamic Vinegar Reduction, a bit of Dijon mustard, honey to taste, and a dash of salt and pepper. Toss the beets, some thinly sliced red onions, and a few mandarin orange segments with the dressing, and serve over fresh spring greens…YUM!!
This month on our Tasting Plates, we’re using the Lime Co-Milled Olive Oil with lovely, crunchy, fresh green apple slices. We’ve found that coating the apples with this oil slows the oxidation process, and keeps the fruit from browning right away. Served with a light sprinkle of sea salt and sliced green grapes, it’s a very refreshing finish to a meal!
Need more inspiration…or a new recipe? Send us an email at [email protected]!