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Lemon Olive Oil Cake

½ cup Whole Fruit Lemon Olive Oil
1/3-cup sweet white wine
1-cup all-purpose flour
½ -tsp Salt
5 Large Eggs, separated
2 Large Egg whites
¾ -cup Sugar
2 to 3 tbsp Fresh Lemon Zest
1-pint fresh berries of your choice
2-4 tbsp Confectioners sugar
Picholine Olive Oil to coat pan
~Preheat oven to 325-degrees
~Brush 9-inch springform pan with Picholine olive oil or spray with non-stick spray
~Line bottom of pan with parchment paper
~Combine flour & salt in bowl & set aside
~In large bowl beat egg yolks & sugar until light yellow
~Add flour mix to egg mix & beat on med low until well blended and beat in lemon zest
~In small bowl combine wine & lemon infused olive oil
-Slowly pour wine/oil mix into flour/egg mix beating thoroughly as you pour until combined and set aside
~In a clean bowl w/clean beaters, beat 7 egg whites until stiff peaks form
~Gently fold 1 /3 of the whites into the batter with rubber spatula
~Fold in the remaining whites JUST until combined
~Pour batter into prepared pan and bake 45-50 min until pick inserted in center comes out clean
~Remove pan from oven and place on wire rack to cool
~Run long thin knife blade around edge of pan and detach ring
~Pulse berries with confectioner’s sugar in food processor until smooth (reserve some of the berries for garnish)
~Right before serving, top cake with berry puree and garnish with whole berries


1 egg

1 lemon

1 cup Eureka Lemon Extra Virgin Olive Oil

1-tbsp Dijon mustard

1-tsp salt

Lemon zest (optional)

In a blender, whiz together egg with juice of half a lemon for several seconds until thick

With blender turned on, slowly add oil until thick like mayonnaise

Scrape into bowl

Stir in juice of other half lemon, mustard, salt, and optional lemon zest

Devour with steamed potatoes and/or asparagus


Lemon Asparagus

2 bunches fresh asparagus
2-tbsp Whole Fruit Lemon Extra Virgin Olive Oil
Sea Salt
Ground Pepper
Thinly shaved Parmagiano or Pecorino Cheese
~Lightly brush Lemon Extra Virgin Olive Oil over asparagus
and grill at medium heat intensity
~Remove from grill and drizzle more lemon oil over
asparagus spears
~Sprinkle with salt, pepper and thinly shaved cheese

Grilled Salmon with Blood Orange Vinaigrette

4 Salmon Fillets
Sea Salt
Fresh Ground Pepper

½ c Extra Virgin Olive Oil
(Blood Orange, Persian Lime or Eureka Lemon)
3- 4 Tbsp Balsamic Vinegar, to taste
(Traditional, Cranberry Pear, Sicilian Lemon, or Black Current)
fresh ground pepper
sea salt

Lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.
cherry tomatoes
diced cucumber
thinly slice red onions
diced fresh pears
toasted nuts
½ # goat cheese cut into 4 slices, or crumbled

Grilled Leg of Lamb

1 boneless butterflied leg of lamb (4 to 5 lb.)
1-tbsp Herb de Provence or Tuscan Herb Extra Virgin Olive Oil
6 cloves garlic, sliced
½ -tsp sea salt
½ -tsp freshly ground black pepper
1-tsp rosemary and 2-tsp basil, mixed together (or Mary’s Lamb Seasoning)
~Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high ~Brush the meat with the olive oil
~With a sharp knife, make slits about ½ -inch deep all over the meat
~Insert the garlic slices in the slits
~Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand
~When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare
~Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minutes before carving into thin slices
~Serve with a little of the carving juices spooned over or drizzled with more olive oil, if you like

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