The Natural Green of
the Mediterranean
The Sacred Feast of Nature
Our line of naturally crushed extra virgin flavored olive oils make gourmet cooking a breeze!!
Perfect for adding a delicious finish to
your dish. Take a look at some of our cooking and serving suggestions:
Basil ~ Fabulous drizzled
on a simple salad of fresh, sliced tomatoes, cucumbers and fresh mozzarella.
Bay Leaf ~ Terrific on grilled salmon. Artichokes, drizzle
a little on them before you steam them. Mix a little in rice
Garlic ~ This is yet another
flavor that is pretty much fabulous on anything you choose. Terrific combined with Lazaridi balsamic vinegar for dipping
with a great bread.
Hot Red Pepper ~ This is great as a finish on grilled
meats, on pastas, sandwiches, quesadillas, vinaigrette dressings, etc. It is good on just about anything savory.
But don't stop at savory choices! You can even try it in your chocolate cake recipe substituting half the amount of the oil
called for in the recipe with 1/2 hot red pepper oil & the other 1/2 the cooking oil the recipe calls for a kick
in your cake. Chocolate & hot red pepper combined is one of the latest flavor trends.
Lemon ~ Lemon is good on any of your savory food
choices, no doubt about it! Use the lemon olive oil in your classic vinaigrette dressing, along with a tablespoon of
chopped shallots and a tablespoon of chopped chives for a nice zing. Try it on fish, pasta, chicken, dressings, simply
drizzled on a grilled steak.
Bergamot ~
This zesty little known citrus fruit is from the lime family. Drizzle on grilled asparagus, sauteed green beans
or a vegetables of your choice. Drizzle on thinly sliced grilled steak. Add a little on your white rice and garnish
with chopped chives.
Orange
~ Surprise your friends and switch out the regular vegetable oil called for in your favorite brownie or chocolate cake recipe
with the orange olive oil. You will be pleased with the subtle essence of orange in the finished product. A nice
change for your usual chocolate cake or brownie dish. Garnish with a little orange zest when you serve them.
Red Pepper ~ Great simply drizzled on pizza.
Cook up a dish of your favorite pasta, drizzle with red pepper olive oil and some shards of Reggiano Parmesano cheese and
you have dinner. And don't forget to add a splash on your meatball sandwich.
Tangerine ~
Terrific addition to any Asian dish. Marinate chicken in the Early Harvest evoo, garlic, seasoned rice vinegar and chopped
cilantro. Grill the chicken and just prior to serving give it a healthy splash of the tangerine oil with a sprinkle of chopped
cilantro for a tasty finish . Also very delicious on steamed rice. You can also do the chocolate cake
and brownie thing as described in the orange instructions above.
Thyme ~ Eggs. Add a couple of teaspoons to your pan when
you whip up that omelette for a sublime taste sensation. Always good with fish. Try it when you saute some fresh
mackerel, it is lovely!
RECIPES
Butter Lettuce and Watercress Salad
with
Roasted Beet Vinaigrette
Serves 4-6
Dressing
Ingredients:
1 small beet
1
Tablespoon raw honey or agave sweetener
1 ½ teaspoons Dijon mustard1 small garlic clove
2 Tablespoons unfiltered apple cider vinegar
½ teaspoon
sea salt
Few grinds of black pepper
½
cup cold-pressed Laleli Early Harvest extra virgin olive oil
Preheat the oven to 400 degrees. Wash
the beet, wrap it in foil. Roast for 45-60 minutes or until very soft. When soft, remove from oven, put
in a paper bag and close. Keep in bag for ten minutes. Remove from bag and the peel
should slip off easily.
To
make the dressing, put the beet, honey, mustard, garlic, vinegar salt and pepper in a food processor fitted with a steel blade.
Process for a few seconds, then with the motor running, pour ½ cup Laleli Early Harvest extra virgin
olive oil slowly through the feed tube. The dressing should be smooth and emulsified.
Ingredients for Butter Lettuce/Watercress Salad
2 small heads butter lettuce washed and dried
1
bunch watercress (cleaned and stems cut to just below where leaves start)
¼
of a sweet onion sliced thin
Assemble
in a bowl, the butter lettuce and watercress, lightly drizzle with some of the dressing. Toss to coat,
correct seasoning. Arrange the salad on a platter and serve.
Butter Lettuce Citrus
Salad with Orange Vinaigrette
Serves 4-6
Dressing Ingredients:
1
Tablespoon agave sweetener
1 ½ teaspoons Dijon mustard
1 small shallot chopped
2 Tablespoons unfiltered apple cider vinegar
½ teaspoon sea salt
Few grinds of black pepper
½ cup cold-pressed Laleli Orange
flavored extra virgin olive oil
To make the dressing put the agave sweetener, mustard,
shallots, vinegar, salt and pepper in a food processor fitted with a steel blade. Process for a few seconds,
then with the motor running, pour ½ cup Laleli extra virgin orange flavored olive oil slowly through
the feed tube. The dressing should be smooth and emulsified.
Ingredients for Butter Lettuce Salad
3 small heads butter lettuce washed and dried
1
ruby grapefruit segmented with skin removed and kept in whole segments
1 large
navel orange segmented with skin removed and kept in whole segment
Garnish
2
tablespoons orange zest
2 Tablespoons chives chopped
Assemble
in a bowl the butter lettuce, watercress and ¾ of grapefruit segments and ¾ of the orange segments, lightly
drizzle with some of the dressing. Toss to coat. Correct seasoning. Arrange the salad
on a platter, garnish with the remainder of the orange and grapefruit segments, mix together the garnish ingredients of chives
and orange zest and sprinkle on the top of the salad.
