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All Natural Persian Lime Infused Olive Oil IOO836 (200ml)
$15.55
In StockZesty Persian lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This infused oil will take your recipe to the next flavor dimension. Fantastic with fish, poultry, marinades, and dressings. Great when paired with our Blackberry-Ginger balsamic vinegar. Made with Certified Ultra Premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural, organic compatible flavor.
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| Size | Small (200ml) $14.95, Medium (375ml) $19.95 |
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Zesty, fragrant Persian Lime essential oil is married to UP Certified Extra Virgin Olive Oil in this delightful and versatile infused olive oil. Use it almost anywhere! It can lend dramatic flavor to both sweet and savory applications. Think tea cake, biscotti, salad dressings, marinades, drizzled over vegetables, in cakes, for homemade lime mayonnaise, aioli, and granola. Use it to take your recipe to the next flavor dimension. We’ve also found it to be fantastic with fish, poultry, ceviche, Latin-inspired recipes, salsa, and more. Try paired with Honey Ginger White Balsamic, Pomegranate Balsamic, or Blackberry-Ginger Balsamic.
All Natural, No artificial flavors or additional ingredients
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This delightful vinegar is spicy and warm, perfect drizzled over fresh fruit or as a dessert topping. Notes: It has the unique taste of d’anjou pear, and is matches well with many of our sweeter, fruity oils for a delicious marinade or salad dressing.
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This tart, rich, sweet, and perfectly balanced Elderberry Dark Balsamic Vinegar is a taste sensation, with zesty hints of juicy purple elderberry. Enjoy in vinaigrettes, on salads, to glaze meats or poultry, marinades, shrubs, desserts, with fruit, and baking. An ideal companion for a cheese platter. Pairs sensationally with our Persian Lime Olive Oil, Lemon Fused Olive Oil, or any of our EVOO’s.
Our naturally infused balsamic condimento is caramel color-free, free of added sugar or thickeners and aged in the wood barrels of the traditional Solera Method in Modena, Italy.
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