We’ve got a new olive oil from our farm in Sparta! The Ginger, Lime & Basil Olive Oil is a very special oil. It is made from semi-ripe olives of the Koroneiki, Athinoelia and Kalamata varieties. These are crushed together with ginger, lime and basil. We use 1200g of semi-ripe olives to produce 100ml of this cold extracted oil. Of course it has no additives or preservatives. It has a very vibrant flavour and intense aromas, and a fascinating aftertaste.
This olive oil pairs perfectly with white fish and rice dishes. But what is the ideal way to savour such an exquisite olive oil? Vegetables, of course, as they are the perfect canvas to bring out its delicious colours. So this week, after a visit to the market, we got some fresh green beans and created this lovely recipe for you. It is quite simple, yet this olive oil transforms the green beans into magic!
This is great for a light lunch, but can also be served as a side dish as part of a meal.
Serves 2
500g green beans
2 small red onions
2 fat clove of garlic
4 tbsp olive oil
50g roasted & salted almonds
4 tbsp Ginger, Lime & Basil Olive Oil, plus more for serving
zest 1 lime
1 tbsp. lime juice
Salt (to taste)
Cut your beans in large bite-sized pieces.
Place your beans in a large pot with boiling, salted water and cook for approx. 5-7 minutes until tender but not soft. Drain and place in a large bowl. While the beans are still warm, toss them together with the ginger, lime and basil olive oil, lime juice and zest. Season with salt. Set aside.
Finely slice the onion and mince the garlic. Gently fry in the olive oil, over medium-low heat, until caramelised, approx. 4-5 minutes. Roughly chop the almonds and add them to your frying pan. Cook for another 2-3 minutes.
Serve the beans with the onion-almond mixture, drizzling some more ginger, lime and basil olive oil if needed.
