PERSIAN LIME OLIVE OIL
The taste of sweet, ripe Persian Limes married with our late harvest Tunisian Chemlali olives make for an unbelievably fresh fragrant citrus flavored Persian Lime Olive Oil. This sweet but subtle flavored olive oil will make fish, fowl and salads taste amazing. Great when paired with our Honey Ginger & Coconut White Balsamics along with our Black Cherry, Blackberry Ginger, Red Apple, and Raspberry Dark Balsamics!
SUGGESTED OLIVE OIL & BALSAMIC COMBINATIONS
18 year-old traditional balsamic, 12 year-old aged balsamic, Black Cherry balsamic, Red Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blueberry balsamic, Cinnamon Pear balsamic, Blackberry Ginger balsamic, Pomegranate balsamic, Tangerine balsamic, Honey Ginger balsamic, Peach balsamic, Cranberry Pear, Mango balsamic, Pineapple balsamic, Jalapeño balsamic, Serrano Honey balsamic, Coconut balsamic.
SUGGESTED PROTEINS
Pork, Poultry, Waterfowl, Fish, Seafood
SUGGESTED VEGETABLES
Leafy greens, tomatoes, sauteed/roasted/grilled veggies
RECIPES USING PERSIAN LIME OLIVE OIL
Using our Persian Lime Olive Oil is super simple and if you can use a tablespoon, which we know you can, then you can master any application. We highly recommend viewing our TIPS & TRICKS page for helpful ideas. If you need further inspiration please check out our RECIPE PAGE. Please keep in mind; flavors are fairly flexible across recipes. For example, if a recipe calls for Persian Lime Olive Oil and you only have Lemon or Blood Orange Olive Oils we’d say go for it. Most importantly, experiment and have fun!
Chili Lime Coconut Shrimp
Print recipe| Serves | 3-4 |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
| Total time | 40 minutes |
| Allergy | Shellfish, Soy |
| Meal type | Main Dish |
| Misc | Serve Hot |
| Occasion | Barbecue |
|
By author |
EVOO Marketplace |
Ingredients
Marinade
- 1lb Prawns
- 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
- 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
- 2 tablespoons Chili Garlic Sauce (Sambal Oelek)
- 1 teaspoon Soy Sauce
- 1 teaspoon Cracked Black Pepper
Drizzle Sauce
- 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
- 2 tablespoons Coconut White Balsamic (EVOO Marketplace)
Directions
| Marinade | |
| Step 1 | |
| In a small bowl, whisk together Persian Lime Olive Oil, chili paste and soy sauce. | |
| Step 2 | |
| Remove shell from shrimp and place in plastic zip-lock bag. | |
| Step 3 | |
| Add marinade and place in refrigerator 15-30 minutes. | |
| Step 4 | |
| Grill shrimp on high heat 4-5 minutes turning until fully cooked. | |
| Drizzle Sauce | |
| Step 5 | |
| Whisk together Persian Lime Olive Oil and Coconut White Balsamic. Drizzle over cooked shrimp. | |
Chipotle Lime Baby Back Ribs
| Meal type | Lunch, Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Occasion | Barbecue, Birthday Party, Casual Party |
|
By author |
EVOO Marketplace |
Ingredients
- 4lb Baby Back Pork Ribs
- 2 tablespoons Chipotle Olive Oil (EVOO Marketplace)
- 2 tablespoons Persian Lime Olive Oil (EVOO Marketplace)
- 1/2 Onion (Minced)
- 1/4 cup 18 Year Aged Traditional Blasamic (EVOO Marketplace)
- 8oz Tomato Sauce
- 1/4 cup Kechup
- 1 Large Lime (Juiced)
- 1 tablespoon Worcestershire Sauce
- 1/4 cup Brown Sugar (Packed)
- 4 tablespoons Garlic Powder
- 2 tablespoons Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Sea Salt (EVOO Marketplace)
- 2 tablespoons Pepper
Directions
| Step 1 | |
| Preheat grill to medium heat (~300F). | |
| Step 2 | |
| Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time. | |
| Step 3 | |
| While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes. | |
| Step 4 | |
| Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving. | |
PERSIAN LIME OLIVE OIL NUTRITIONAL INFORMATION
The base extra-virgin olive oil is seasonally fresh and lab tested to ensure freshness, highest purity, and the highest quality. Only all-natural, and organic flavors are used to infuse the ultra-premium base extra-virgin olive oil. Unlike the vast majority of commercially available olive oils ours are NOT cut/diluted with any other type of oil NOR are our Olive Oils infused with ARTIFICIAL flavors. All Olive Oils are GLUTEN FREE! These Olive Oils are the real deal and loaded with health benefits which the Mediterranean diet boasts.
All of our super fresh olive oils will have the same nutritional content; 120 calories/tablespoon, 14 total grams fat, 2 grams saturated, 1 gram polyunsaturated, and 10 grams monounsaturated (healthy) fats. Our olive oils do NOT contain sodium. All flavored olive oils are only infused with natural organic flavors.
Ingredients: Extra Virgin Olive Oil, Organic Lime Flavor
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