Made with fresh lemon crushed with early harvest, fresh picked Greek olives, using 100% mechanical cold extraction methods. This is a beautiful lemon fused olive oil with a unique green rind tasting
profile. This agrumato process fully captures the flavor creating a versatile oil that you can use in any dish that calls for lemon. This is a delightful, aromatic and fresh tasting oil. Enjoy on it’s own or with
these delicious pairings.
Pair with: Cranberry-Pear White Balsamic Vinegar, Lemongrass Mint White Balsamic or Honey Ginger White Balsamic.
“BRONZE” – Los Angeles EVOO Competition.
Product of Greece
All Natural, No artificial flavors or additional ingredients
Lemon Olive Oil Cookies
- 2 ¼ cups Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Sugar
- 1/2 cup Leaning Ladder Lemon Olive Oil
- 1 stick Butter
- 1 Egg
- 2 teaspoons Vanilla Extract
- Sanding Sugar
- Preheat the oven to 350 degrees. Combine the flour, baking powder and salt into a bowl and mix. Set aside. Using a hand or stand mixer, combine the sugar, olive oil, and butter. Beat until light and fluffy. Add the egg and vanilla and mix until just combined. Add the dry ingredient mixture to the wet ingredient mixture in increments. Refrigerate the dough for about 30 minutes. Scoop the cookie dough and roll in sanding sugar. Place on baking sheet and bake for 10 – 12 minutes or until cooked. Enjoy!