Filtering by Tag: Eureka Green Lemon

Apples, Toasted Walnuts and Balsamic Topping

This makes a great dessert topping served warm over vanilla ice cream or a brunch-worthy addition to pancakes and waffles. 

3/4 cup walnuts, coarsely chopped

6 apples, peeled and cut into 1 to 1 1/2 inch cubes

1 tablespoon ground cinnamon

pinch of salt

1 tablespoon OLIVE & VINE Meyer Lemon or Eureka Green Lemon olive oil

3 tablespoons OLIVE & VINE Red Apple Orchard balsamic vinegar


Toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes, flipping occasionally. Set aside.

In a large bowl, toss the apple cubes with the cinnamon and a pinch of salt. Toss well to evenly coat.

Heat the olive oil in a large non-stick skillet over medium-low heat. Add the apples and cook for about 12-15 minutes, stirring occasionally until the pieces begin to soften. Some of the chunks will become softer faster and begin to break down. This is fine as you want some pieces to become saucy while some pieces remain firm. 

When the apples are done, remove from the heat, add the balsamic vinegar and the walnuts (reserve 1/4 cup of walnuts as a garnish if desired.) Toss gently to coat. 



Citrus Grilled Scallops or Shrimp

2 tablespoons green onions, minced

1 clove garlic, minced

1/4 teaspoon black pepper

1/2 tablespoon chili paste (optional)

1/4 cup OLIVE & VINE olive oil (Blood Orange, Meyer Lemon, Eureka Green Lemon or Persian Lime)

1 pound scallops or shrimp


Combine green onions, garlic, pepper, chili paste and olive oil in a large bowl. Add scallops or shrimp and toss to coat. Marinate in refrigerator for 30 minutes. (Don't over marinate or scallops and shrimp will become mushy.) Thread onto skewers and grill over medium heat for approximately 8 minutes. Turn several times during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled lightly with the olive oil.



Citrus Dijon Aioli

1 egg

juice of one lemon

1 cup OLIVE & VINE Meyer Lemon, Eureka Green Lemon or Persian Lime infused olive oil 

1 tablespoon Dijon mustard

1 teaspoon salt

lemon zest (optional)


Whisk together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of olive oil until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest. Delicious over steamed potatoes, asparagus and broccoli. Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.



Roasted Asparagus

1 pound asparagus

3 tablespoons OLIVE & VINE infused olive oil (Rich Roasted Garlic, Sweet Basil, Tuscan Bouquet, Herbes de Provence, Meyer Lemon, Eureka Green Lemon or Persian Lime) 

1 tablespoon OLIVE & VINE Traditional Balsamic Condimento

salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 500°.


Break the tough ends off of the asparagus and arrange in a single layer in a glass baking dish. Drizzle with olive oil. Roast for 10 minutes. Test one spear and if not tender, roast for an additional minute or two. Drizzle with the balsamic vinegar and season with salt and pepper to taste. Transfer to a serving dish and sprinkle with Parmesan cheese.

Serves 4.