DEVOUR this SINK STYLE
I have a crush on these two
Agumato Lemon Olive Oil $27.95 & Partana Asaro Brand Lemon Olive Oil $16.95
First date-
Agumato Lemon Olive Oil
Let me tell you this. Imported by Manicaretti, this gorgeous Italian oil is sublime. The family-owned company creates extraordinary olive oils from the Abruzzo region off the Adriatic Sea. At the end of the season, whole lemons are pressed WITH the olives ( no essence, no lemon flavorings, just beautiful lemons). This captures the lemon's essential oils (and we know essential oils are all the rage). Anyway, I missed this lovely vibrant condiment and sold a fair amount of it at ZZest Market. Now, it's back in my pantry and at Food Union.
Blind date-
Partana Asaro Sicilian Lemon Olive Oil
This lemon olive is produced on the Eastern coast of Italy. The Partanna company has fantastic budget-friendly olive oils, and when I need more than just a drizzle, this oil is what I go for. The Asaro Lemon Extra Virgin Olive oil is a product of Sicily. It's naturally cold-pressed and consists of fresh olives and fresh lemons squeezed together, just like the Agumato.
The Agumato is sophisticated with a grassy olive oil flavor, with the lemon being more delicate on the back end. This is the guy that would be happy to go to the opera. Don't measure this one out for a recipe. It's a drizzle at the end of a dish, kind of guy. So do that, drizzle over roasted fish or sautéed shellfish. We love it on steamed or roasted vegetables; asparagus makes sense, but why not try carrots! Whisk together with our premium balsamic vinegar, and then drizzle over arugula. What a perfect and simple side salad with a hearty pasta dish. Use this oil as a delicious bread dipper; sprinkle a little salt after dipping, or make it a crostini with a tomato slice (if in season).
The Asaro is more intense in lemon flavor and smells like a just cut into lemon. Like a bowling date, still cool and a lot of fun. It too can be a drizzler, especially over hot foods, like risottos or soups, where the heat enhances the scent and mellows out the intensity of the flavors. But at its price point, you can measure it out for a recipe or whisk up a big batch of vinaigrette with no regrets.
Don't save either one; use up these oils and enjoy!
Use the good STUFF up.
For starters, pour oil over:
Fresh Oysters
Haloumi
Smoked salmon
Avocado with salt, pepper, and a dash of hot sauce
Fresh asparagus or green beans, sprinkle with flakey salt.
Mix with:
Mayo for a quick lemon aioli
Yogurt for a bright dipping sauce to topper for spicy foods.
Here’s some recipes:
Lemon Herb Marinated Goat Cheese
I used to buy pre-made enchanting little goat cheeses marinated and ready to purchase for ZZest Market. But, I always thought we should just make them ourselves. Herby lemon marinated goat cheeses were by far my favorite, so let's make marinated goat cheese with this beautiful oil!
Marinating goat cheese is as simple as cutting it into slices, rolling it into balls, or wait… if it fits in your jar, just leave it whole. And what a great appetizer for your holiday get-togethers! If submerged in olive oil in an airtight container, the cheese will last for several weeks or more.
1 teaspoon mixed black and white peppercorns, lightly crushed
1 tablespoon chopped fresh chives
2 bay leaves, broken into pieces
A few shakes of red pepper flakes
About 3 ounces of goat cheese (in a log), any brand will work here.
2 sprigs thyme
2 sprigs rosemary
about 2/3 cup Asaro Lemon Olive
Directions:
Place the peppercorns, bay leaves, and red pepper flakes in a clean, sterilized, wide-mouthed jar. Pour in about an inch of the two olive oils.
Cut the goat cheese into rounds 1/2 inch thick (I've used unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil mixture. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour olive oil to completely cover the goat cheese rounds. Cover the jar, leave it at room temperature for several hours, and then refrigerate.
There's going to be some oil left over after you take the cheese out to enjoy on a baguette or a roasted chicken breast. Throw it back in the fridge and use it for your next salad. Then, add a teaspoon or so of a beautiful French Banyuls vinegar (hey, I know where you can get that!) Viola!
Pasta with Snap peas,Lemon, Olives, Arugula, and Prosciutto
Toss prosciutto pieces with a handful of olives and thyme leaves in a bowl. Cook pasta according to instructions and add snap peas at the end of the cooking time, literally the last 30 seconds. Reserve about 1/2 cup of your salted pasta water. After drain the pasta add it back to the pot and add the prosciutto olive mixture, arugula, salt, and pepper. Add a little bit of the pasta water to bring it together. Drizzle with lemon oil. And grate a healthy dose of parm on top. Serve with more grated parmesan.
Here's a recipe to let that bowling date, Asaro, roll a strike.
Lemon Polenta Cake
This is super simple, incredibly delicious, and relatively healthy
2 cups unbleached all-purpose flour (organic if possible)
1/2 cup stone-ground cornmeal (regular cornmeal will work here too)
1 1/2 cups sugar1 lemon olive oil
1 cup whole milk yogurt
2 eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
lemon juice
½ tsp. salt
Directions: Preheat the oven to 350 F.
Grease a 9" round cake pan with lemon olive oil. Combine the sugar, eggs, yogurt, vanilla, and lemon olive oil in a large bowl. Whisk until pale and well combined. Whisk the dry ingredients together and add to the wet ingredients.
Pour into the prepared pan and bake for 25-30 minutes in the center of the oven until golden brown, or until a toothpick inserted into the center comes out clean.
Cool for 15 minutes in the pan, invert to a rack and cool thoroughly before serving. Dust with powdered sugar. Serve with whip cream or my favorite, creme fraiche. Serves 6-8
For a fancy, last-minute dessert, either would be lovely drizzled on vanilla ice cream with a sprinkle of flaky salt.
Don’t forget the salt sprinkle!