Citrus Olive Oil Suggestions


This cold pressed citrusy olive oil has been created with sweet and savory dishes in mind. A popular oil of chefs here and abroad. Perfect for drizzling over oysters, haloumi, slices of raw fish, avocado, cucumber, olives, goat cheeses, baby salad greens, and pasta to accompany seafood. Also try broccoli, beans, zucchini, asparagus with a top dressing of shaved parmesan, Summer salad dressings and basting poultry with it. Use as you would fresh rind to flavor muffins, breads, pastries and pies:  ¼ teaspoon is the approximate equivalent of 1 tablespoon grated rind. Additionally, use as the ‘oil’ component in carrot cakes, muffins and bread recipes etc. Add to cream cheese and icing sugar to make a fabulous icing for fruit and vegetable cakes like carrot cake and banana cakes and loaves. Drizzle over pan fried fish before serving with a simple salad of baby salad greens and cucumber. Next time you make Bread & Butter Pudding, add 1 tbsp Citrus Oil to 2 tbsps  butter, whip through and use to butter the  bread before adding your cream, sugar and egg custard mix. Add some orange zest for that extra citrus kick. Use as an aioli ingredient to go with shrimp, prawns, squid, and crab. Perfect for vinaigrettes to be served with citrus based salads

Matt Calder