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Nov 30, 2006 03:49 AM

Recipes for Lemon Olive Oil from Provence

Some one brought me Olives & Citrons Presses as a gift from their trip to France. Recommendations for pairings are: fish in marinade, grilled or smoked fish, cold meat salads, cooked salads, fresh goat's cheese...

I am a pretty amatuer cook and have no idea what special things I could do with this to really enjoy it. It is about 1.5 oz, so I don't want to just marinate with it (what I normally do with better olive oils). Please help me expand my cooking pallate with specific suggestions, because those on the lable mean nothing to me. I don't cook salads, eat fresh goat cheese and am not sure what cold meat salads are. Thanks for the help!

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  1. You don't cook with it, you use it as a condiment (drizzled over stuff), hence the label suggestions. I suppose you could cook with it, but at that point, no particular use will stand out, except you want to heat it as little as possible. If you can think of nothing else, toss it with some pasta and little garlic and parlsey or something like that....

    1. Would be good over veggies too - just a bit. Basically anything that could use a little lemony lift without the tartness of lemon juice.

      1. I think my problem is that I always cook things in olive oil, so I feel that drizzling it over at the end would make it too greasy. So would this be good over steamed veggies?

        We have done the pasta and bread thing to death. I also have a large bottle of homemade olive oil I got about 6 months ago so I think we were pretty much "olive oil as a condiment"ed out by the time I got this French one.

        I am really curious about the "cold meat" thing. Do you think it would be good to make a sandwich with cold pork, greens, and this olive oil on a crusty bread? What herbs would you use to season?