This week is one of our favourites of the year! Why, you ask. This week we are receiving our new olive oil! We are very excited and soon you will get the chance to stock up on your favourite ones.
We usually use our 22 olive oil in our recipes. This mid harvest olive oil is made from semi ripe olives. It has a mellow quality and a silky smooth texture that adds depth and flavour to all of our culinary preparations.
But for this week’s recipe, we’ve prepared a dressing using our lemongrass and tarragon olive oil.
This awarded olive oil is made from semi ripe olives crushed with fresh lemongrass and tarragon. We’ve used it in the past in this wonderful summer salad. As we received the new batch, an idea came to mind. This olive oil pairs perfectly with our sweet balsamic chilli vinegar. Our organic vinegar from the Agioritiko red grape variety has a gentle kick from chilli peppers that is the ultimate pair for the very fresh flavour and intense aromas of our lemongrass and tarragon oil.
You can use this dressing in your salads, fish, prawns or green vegetables. We had frozen some Brussels sprouts a few months back and, on a this cold spring week, we’ve decided to combine a winter vegetable with a vibrant dressing. Hint: it’s great with asparagus that are now in season!
Serves 2 side salads
1 fat clove of garlic
1tbsp balsamic chilli vinegar
1 pinch of dried chillies
1tsp wild flower honey
3 tbsp lemongrass and tarragon olive oil
salt and pepper (to taste)
Mince the garlic using salt. In a bowl, whisk the garlic, vinegar, chillies, honey until well mixed. Slowly add the olive oil, whisking constantly until emulsified.
Toss the dressing in warm vegetables, or poor over your favourite dish.
Happy new olive oil season everyone!
