Best 20 Lemon Olive Oil Recipes

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Indulge in the delightful symphony of flavors with our curated collection of lemon and olive oil recipes. From zesty salad dressings to succulent seafood dishes and delectable desserts, this culinary journey will tantalize your taste buds. Discover vibrant salad dressings that burst with citrusy brightness, adding a refreshing touch to your favorite greens. Embark on a delightful culinary adventure with our succulent seafood recipes, where delicate fillets are infused with the essence of lemon and olive oil, creating dishes that are both elegant and flavorful. And for a sweet finale, immerse yourself in the world of delectable desserts, where tangy lemon and rich olive oil combine to create unique and satisfying treats. Join us as we explore the harmonious blend of lemon and olive oil, transforming ordinary meals into extraordinary culinary experiences.

Let's cook with our recipes!

STEAMED BROCCOLI WITH OLIVE OIL, GARLIC, AND LEMON



Steamed Broccoli with Olive Oil, Garlic, and Lemon image

Steamed Broccoli with Olive Oil, Garlic, and Lemon

Categories     Garlic     Vegetable     Side     Steam     Low Fat     Vegetarian     Quick & Easy     High Fiber     Graduation     Lemon     Broccoli     Healthy     Gourmet     Sugar Conscious     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 4

1 small bunch broccoli (about 3/4 pound)
1 garlic clove
1 1/2 tablespoons olive oil
1 1/2 teaspoons fresh lemon juice

Steps:

  • Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
  • While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.

OLIVE OIL ROASTED EGGPLANT WITH LEMON



Olive Oil Roasted Eggplant with Lemon image

Quick and easy eggplant slices are roasted in the oven with olive oil and lemon to garnish.

Provided by Sandra

Categories     Side Dish     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 4

1 large eggplant
3 tablespoons extra virgin olive oil
salt and pepper to taste
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper.
  • Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 3.9 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 2.4 mg, Sugar 2.8 g

LEMON-OLIVE OIL CAKE



Lemon-Olive Oil Cake image

Lemon zest and juice add sunny flavor to this moist olive-oil cake. A slice is lovely as is, but a topping of fresh berries and whipped mascarpone cream really makes it sing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Yield Serves 10 to 12

Number Of Ingredients 13

3/4 cup extra-virgin olive oil, plus more for pan
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoons kosher salt
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice
5 large eggs, separated, room temperature
1/3 cup plus 3/4 cup granulated sugar
Confectioners' sugar, for dusting
4 cups fresh berries, such as raspberries, blueberries, and halved (or quartered, if large) strawberries
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
2 cups heavy cream
8 ounces mascarpone, stirred until smooth

Steps:

  • Cake: Preheat oven to 350 degrees. Brush a 9-inch springform pan with oil and line bottom with a parchment round; brush parchment.
  • Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. In the bowl of a mixer fitted with the whisk attachment, beat egg whites over medium-low until foamy. Increase speed to medium-high; slowly add 1/3 cup granulated sugar, beating just until whites hold soft peaks, 3 to 4 minutes. In another large bowl, beat egg yolks with remaining 3/4 cup granulated sugar on medium-high speed until thick, pale, and tripled in volume, 2 to 3 minutes. Slowly beat in oil, then lemon juice to combine (mixture may appear curdled). Stir in flour mixture just to combine. Gently stir one-third of egg-white mixture into yolk mixture to lighten. Then gently fold in remaining egg-white mixture until no streaks of white remain (do not overmix). Transfer batter to prepared pan; gently smooth top with a spatula.
  • Bake until cake is golden brown on top and springs back when lightly pressed, 45 to 55 minutes. Transfer to a wire rack; let cool 15 minutes. Run a knife between sides of cake and pan to loosen. Remove sides of pan; let cool completely.
  • Berries and Cream: Meanwhile, stir together berries, 2 tablespoons granulated sugar, and lemon juice in a bowl. Let stand at least 30 minutes and up to 2 hours. In another bowl, whisk cream until thick and silky but not holding peaks. Add mascarpone and remaining 2 tablespoons granulated sugar. Whisk just until soft peaks form.
  • Dust top of cake generously with confectioners' sugar. Serve with macerated berries and whipped mascarpone cream. Cake can be made ahead and stored in an airtight container at room temperature up to 2 days.

GRILLED ASPARAGUS WITH LEMON AND OLIVE OIL



Grilled Asparagus with Lemon and Olive Oil image

Provided by Emeril Lagasse

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound large asparagus, woody ends trimmed*
3 tablespoons extra-virgin olive oil, plus more for drizzling
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fresh lemon juice

Steps:

  • Preheat the grill to medium.
  • In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
  • Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.

ASPARAGUS WITH GREMOLATA, LEMON AND OLIVE OIL



Asparagus With Gremolata, Lemon and Olive Oil image

This healthy, easy dish is a classic way to serve asparagus in the Italian region of Lombardy - and it only takes a few minutes to put together.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, side dish

Time 5m

Yield Serves six

Number Of Ingredients 8

2 garlic cloves, finely minced
1/4 cup finely chopped flat-leaf parsley
2 teaspoons finely chopped lemon zest
2 pounds asparagus, trimmed
Salt
freshly ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Steps:

  • Once you have finely chopped the garlic, parsley and lemon zest, chop them together on a cutting board until well combined. (This mixture is the gremolata.) Transfer to a bowl. Warm a serving platter.
  • Steam or boil the asparagus in salted water until tender, four to five minutes. Remove from the heat, and toss with the gremolata. Add salt and pepper to taste. Mix together the lemon juice and olive oil, and drizzle over the asparagus. Serve hot or warm.

Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 3 grams

LEMON OLIVE-OIL CAKE



Lemon Olive-Oil Cake image

Categories     Citrus     Egg     Bake     Quick & Easy     Spring     Birthday     Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup olive oil (extra-virgin if desired), plus additional for greasing pan
1 large lemon
1 cup cake flour (not self-rising)
5 large eggs, separated, reserving 1 white for another use
3/4 cup plus 1 1/2 tablespoons sugar
Special Equipment
a 9-inch (24-cm) springform pan; parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
  • Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
  • Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
  • Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
  • Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
  • Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.

SUGAR SNAP PEAS WITH LEMON AND OLIVE OIL



Sugar Snap Peas with Lemon and Olive Oil image

Fresh lemon juice and a drizzle of olive oil turn crisp, fresh sugar snap peas into a refreshing side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 4

1 tablespoon fresh lemon juice
8 ounces sugar snap peas, strings removed, thinly sliced on the bias
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Pour lemon juice over peas, and drizzle with oil; toss to coat. Season with salt and pepper.

LEMON AND OLIVE OIL DRESSING



Lemon and Olive Oil Dressing image

A classic Mediterranean salad dressing that's simple and so good - makes a great marinade for grilled chicken, too.

Provided by JackieOhNo

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 6

1 tablespoon sea salt
3 garlic cloves, minced
1/2 cup fresh lemon juice
1/2 cup high-quality extra virgin olive oil
1/2 cup freshly grated parmesan cheese (optional)
1 grated lemon, zest of (optional)

Steps:

  • With a mortar & pestle, make a paste of the salt and minced garlic.
  • Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
  • Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.

LEMON BARS WITH OLIVE OIL AND SEA SALT



Lemon Bars With Olive Oil and Sea Salt image

Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust. This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top. They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling. Choose an olive oil with personality, otherwise you'll miss the point. Something herbal and fresh tasting with peppery notes works best. Although the bars will last up to five days when stored in the fridge, they have the brightest flavor when eaten within 24 hours of baking.

Provided by Melissa Clark

Categories     snack, cookies and bars, dessert

Time 1h30m

Yield 24 bars

Number Of Ingredients 14

1 1/4 cups/155 grams all-purpose flour
1/4 cup/50 grams granulated sugar
3 tablespoons/25 grams confectioners' sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt
10 tablespoons/142 grams cold unsalted butter, cut into cubes
4 to 6 lemons
1 1/2 cups/300 grams sugar
2 large eggs plus 3 yolks
1 1/2 teaspoons/5 grams cornstarch
Pinch of fine sea salt
4 tablespoons/57 grams butter
1/4 cup/60 milliliters fruity extra-virgin olive oil
Confectioners' sugar and flaky sea salt, for sprinkling

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
  • To make the shortbread base, pulse together the flour, granulated sugar, confectioners' sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
  • While the shortbread is baking, prepare the lemon curd: Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
  • In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
  • When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners' sugar and flaky sea salt right before serving.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 5 grams, Sodium 44 milligrams, Sugar 16 grams, TransFat 0 grams

LEMON-RHUBARB OLIVE-OIL BUNDT CAKE



Lemon-Rhubarb Olive-Oil Bundt Cake image

A dairy-free dump and whisk batter means this Bundt is extra easy to make. Plus the olive-oil and whipped egg whites give it a light, fluffy texture reminiscent of a cake donut. And there's a secret technique to this tangy, lemon-rhubarb knockout: a coat of sanding sugar in the pan helps the cake come out of the mold, while also baking into a sparkly shell.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 4h30m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/4 cups extra-virgin olive oil, plus more for pan
Sanding or sparkling sugar, for pan
2 cups unbleached all-purpose flour
1/2 cup fine yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
3 large eggs, separated
1 1/4 cups plus 2 tablespoons granulated sugar
2 teaspoons pure vanilla paste or extract
2 teaspoons grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2 lemons)
8 ounces rhubarb, cut into a 1/2-inch dice (2 cups)

Steps:

  • Preheat oven to 350°F. Brush a 10‐to‐15‐cup Bundt pan with oil; generously sprinkle with sanding sugar to fully coat (do not tap out excess).
  • In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together oil, egg yolks, 1 cup granulated sugar, vanilla, and lemon zest and juice. In a third bowl, beat egg whites on low until foamy.
  • Increase speed to medium‐high and gradually add 1/4 cup granulated sugar, beating until stiff, glossy peaks form. Stir oil mixture into flour mixture just to combine. Stir one‐third of egg‐white mixture into batter, then gently fold in remaining egg‐white mixture just until no streaks remain (do not overmix).
  • Toss rhubarb with remaining 2 tablespoons granulated sugar to evenly coat. Fold rhubarb mixture into batter, then transfer to pan; smooth top with a spatula. Bake until cake is golden brown on top and a wooden skewer inserted into center comes out clean, 45 to 50 minutes (if top is browning too quickly, tent with foil).
  • Let cool in pan on a wire rack 20 minutes, then invert onto a plate or stand and let cool completely before slicing and serving. Cake is best served the day it's baked, but can also be stored in an airtight container at room temperature up to 2 days.

LEMON OLIVE OIL RECIPE BY TASTY



Lemon Olive Oil Recipe by Tasty image

Here's what you need: lemons, olive oil

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 2

4 lemons, thoroughly washed
2 cups olive oil

Steps:

  • Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
  • Add the peels to a medium pot filled with the olive oil and stir.
  • Let simmer over very low heat for 15-20 minutes.
  • Strain out the peels.
  • Transfer the infused oil to a bottle or other resealable container.
  • The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
  • Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

OVEN-ROASTED CAULIFLOWER WITH GARLIC, OLIVE OIL AND LEMON



Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon image

Make and share this Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon recipe from Food.com.

Provided by Redsie

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

5 -6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated parmesan cheese
chopped chives, for garnish

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the cauliflower florets in a large saute pan or a roasting pan.
  • Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  • Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting.
  • Remove from the oven and sprinkle with the Parmesan.
  • Garnish with chopped chives and serve immediately while still warm.

PASTA WITH LEMON OLIVE OIL



Pasta With Lemon Olive Oil image

Make and share this Pasta With Lemon Olive Oil recipe from Food.com.

Provided by Annacia

Categories     < 30 Mins

Time 22m

Yield 8 serving(s)

Number Of Ingredients 10

2 teaspoons fresh lemon zest
1/4 cup lemon juice
1/3 cup extra virgin olive oil
2 large garlic cloves, minced
1/2 cup kalamata olive, sliced (optional)
1 pint cherry tomatoes, halved
3 tablespoons basil, julienned
salt & freshly ground black pepper (to taste)
1 lb fresh linguine
1/4 cup grated parmesan cheese (opitonal)

Steps:

  • Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
  • Cook pasta and reserve 1/4 cup (60mL) pasta water.
  • Drain and toss pasta with olive oil mixture and reserved pasta water.
  • Toss with basil and Parmesan cheese, season with salt and pepper.
  • Garnish with extra Parmesan cheese if desired.

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL



Artichokes Braised in Lemon and Olive Oil image

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Provided by Maggie Ruggiero

Categories     Side     Braise     Dinner     Lemon     Artichoke     Fall     Potluck     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 12

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Trim artichokes into hearts:
  • Add lemon halves to a large bowl of cold water, squeezing to release juice.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
  • Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
  • Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
  • Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

LEMON-LIME OLIVE OIL DRESSING



Lemon-Lime Olive Oil Dressing image

This recipe for lemon-lime olive oil dressing from "The Ciminelli Solution," by Sue Ciminelli, is the perfect addition to a healthy antioxidant salad.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes 3/4 cup

Number Of Ingredients 5

Juice and zest from 1 lemon
Juice and zest from 1 lime
1/4 cup extra-virgin olive oil
1/4 teaspoon sea salt
1/4 teaspoon freshly ground white pepper

Steps:

  • Whisk all ingredients together in a large bowl; let stand 10 minutes before using.

GRILLED ASPARAGUS WITH OLIVE OIL, LEMON & PARMESAN



Grilled Asparagus With Olive Oil, Lemon & Parmesan image

A Jamie Oliver recipe. This is a great combination and the way we have asparagus most often. It is so easy and delicious.

Provided by Baz231

Categories     Vegetable

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

500 g asparagus (about 20 spears, or enough for four people)
2 tablespoons lemon juice
4 tablespoons olive oil
salt & pepper (to taste)
2/3 cup fresh parmesan cheese (grated or shaved)

Steps:

  • Heat a large griddle pan, remove the hard ends from the asparagus and dry griddle on both sides until nicely marked (about 5 minutes).
  • As soon as they're ready, put them on the plates and dress with a good squeeze of lemon juice and about twice as much olive oil. (The quantities listed in the ingredients above are really rough as you just need to dress this dish to your own taste.).
  • Season with salt & pepper to taste and then add freshly shaved or grated parmesan cheese.

Nutrition Facts : Calories 220.6, Fat 18.6, SaturatedFat 4.8, Cholesterol 14.7, Sodium 272.8, Carbohydrate 6.5, Fiber 2.5, Sugar 2, Protein 9.4

GRILLED BABY ARTICHOKES WITH OLIVE OIL AND LEMON



Grilled Baby Artichokes with Olive Oil and Lemon image

Categories     Side     Lemon     Artichoke     Spring     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 4

1 lemon, halved
12 baby artichokes
2/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice

Steps:

  • Squeeze juice from lemon into bowl of cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off bottom 3 rows of leaves. Cut off tip of artichoke. Halve artichoke lengthwise. Scrape out choke. Place in lemon water. Repeat with remaining artichokes.
  • Bring large pot of salted water to boil. Add artichokes and boil until crisp-tender, about 6 minutes. Drain; pat dry.
  • Prepare barbecue (medium heat). Mix oil and 1/3 cup lemon juice in small bowl. Brush artichokes with some of dressing. Grill until tender and charred in spots, about 5 minutes per side. Transfer to large bowl. Mix in dressing. Season with salt and pepper. Transfer artichokes to platter. Pour dressing into small bowl. Serve artichokes warm or at room temperature, offering dressing alongside. (Can be made 4 hours ahead. Let stand at room temperature.)

LEMON THYME OLIVE OIL COOKIES



Lemon Thyme Olive Oil Cookies image

Provided by George Duran

Categories     dessert

Time 40m

Yield 40 cookies

Number Of Ingredients 8

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
1/2 cup extra-virgin olive oil
3 tablespoons milk
1 large lemon, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
  • Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
  • Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.

MEYER LEMON OLIVE OIL AND HONEY CHEVRE SPREAD



Meyer Lemon Olive Oil and Honey Chevre Spread image

This is fabulous on nut bread, crackers, flat bread, and fruit!

Provided by Celeste

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 2h35m

Yield 8

Number Of Ingredients 3

2 tablespoons Meyer lemon-infused olive oil
2 tablespoons honey
½ pound soft goat cheese (such as Laura Chenel's Chevre®)

Steps:

  • Gently whisk olive oil and honey together in a small pot over low heat until smooth and warm, about 5 minutes. Remove pot from heat and cool.
  • Beat goat cheese and oil-honey mixture together in a bowl using an electric mixer until creamy; refrigerate at least 2 hours.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 5 g, Cholesterol 22.4 mg, Fat 11.8 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 146.4 mg, Sugar 5 g

OLIVE OIL LEMON CAKE



Olive Oil Lemon Cake image

A moist and delicious, light, lemon-flavored cake; perfect for tea parties or dessert.

Provided by MIRADESSY

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 12

cooking spray
1 cup fat free milk
1 tablespoon lemon juice
6 egg whites
2 cups sucanat
1 cup light olive oil
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon lemon zest
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt®) with cooking spray and dust with flour.
  • Mix milk and lemon juice together in a bowl.
  • Beat egg whites together in a bowl using an electric mixer until stiff peaks form; beat in sucanat until fluffy. Mix olive oil into beaten egg whites mixture until smooth.
  • Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
  • Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.
  • Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Nutrition Facts : Calories 369.1 calories, Carbohydrate 48.7 g, Cholesterol 0.4 mg, Fat 18.4 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 2.6 g, Sodium 339.6 mg, Sugar 33.2 g

Tips:

  • Choose high-quality lemons. The flavor of your lemon olive oil will depend on the quality of the lemons you use. Look for lemons that are bright yellow and heavy for their size.
  • Use a microplane to zest the lemons. A microplane will give you the finest zest, which will result in the best flavor.
  • Infuse the olive oil for at least two weeks. This will give the oil time to absorb the flavor of the lemon zest.
  • Store the lemon olive oil in a cool, dark place. This will help to preserve the flavor of the oil.
  • Use lemon olive oil in salad dressings, marinades, and sautéed dishes. It can also be used to drizzle over grilled fish or chicken.

Conclusion:

Lemon olive oil is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for up to six months. With its bright citrus flavor, lemon olive oil is a great way to add a pop of flavor to your favorite recipes.

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