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By Oakley

from Seattle WA

Gourmet Eating With Ease

 
5.0

PROS

  • Flavorful

CONS

BEST USES

  • Add Flavor
  • Anytime

Comments:

I am far from a gourmet cook, or much of a cook at all, but I do love good quality olive oils. This one is one of my favorites. I use it mostly for dipping, but I also sprinkle it over pasta and popcorn. I can't speak to how well it holds up to heating, or how well it performs in other ways, but for "bare bones" eating -- i.e. right from the bottle -- it is exquisite.


By Lori D

from NJ

Wonderful Flavor,

 
5.0

PROS

  • Easy To Prepare
  • Flavorful

CONS

BEST USES

  • Gift
  • Add Flavor
  • Anytime

Comments:

I purchased this for my Mom and myself. We both love the Prado Olive Oils, so I figured why not give this a try? I'm so happy I did! My Mom actually used it first on stuffed flounder and sang its praises to me the next day. She had opened and tasted the oil....always a must when trying any new olive oil, so you pair it with the right foods based on your own tastes and style. She chose to add a good amount of dried dill into the bottle and she put it up for a few weeks to let the dill infuse. When I tasted mine, I chose to leave it as is, since I knew after tasting it I'd be using it on a good many things that don't need dill...but I'm back today for a couple more bottles to further infuse with dill and other herbs. I used the oil as is for baked salmon last night. Just drizzled it over a couple of portions approx 7oz each of wild caught king salmon. It's pricey, but oh so much better than farm raised! You'll never go back! So, I rubbed it into the meat side then seasoned with garlic and onion powder (I use the powders deliberately because you can better control the heaviness of both garlic and onion much easier, which is important with fish to make certain that you don't overcome the natural flavor.) and then I added freshly ground sea salt & ground black pepper. You most certainly can add parsley, dill, and/or basil as your palate dictates! Then I flipped the fish to the skin side and repeated. Flipped it back over again, in an 8x8 glass baking dish, and baked it at 375F for about 18 mins total. Check it say at twelve minutes, to judge how much more time it needs, since the time is based not only on the thickness of the fish, but also your preferred degree of "done-ness". We prefer that it flakes easily on the edge with a fork at the thickest part of the meat...but not overdone so as to dry the fish out. Some folks like to pop on the boiler for the last minute or so, which I did, after quartering four teaspoon size pats of good unsalted butter. (I always use Kerrygold or Pluegra....Pluegra is my personal favorite...again, pricey, but you'll know where that money went the minute you taste it! It adds a richness of flavor that you will immediately recognize as top quality restaurant finishes.) Always bake the fish skin side down, well oiled by drizzle or olive oil spray, both for taste and to prevent skin sticking. When you plate the salmon, pour the olive oil & butter in the bottom of the dish over the filets. Finish with a sprinkle of fresh chopped parsley or dill for that professional touch! The fish will lift away from its skin when cut into with a fork or you can flip it in the baking dish and remove the skin gently scraping it and the brown fattier meat just under the skin, though I prefer the fatty part to be available to the diner, since the fatty acid of salmon is so good for us. Serve with melted butter and lemon wedges if desired. I usually serve this with wild rice and lightly buttered steamed sugar snap pea pods. I LOVE the taste of this oil, and that's saying a lot coming from me because I'm a firm believer in using only the best quality of ingredients available to me, to build the favors in everything I cook or bake. Baking....hmmm....there's something to noodle on for another use of this wonderful infused olive oil! :-)


By Susanne

from Glendale, CA

My favorite oil!

 
5.0

PROS

  • Flavorful
  • Good Value
  • Easy To Prepare

CONS

BEST USES

  • Anytime
  • Gift
  • Add Flavor

Comments:

Love this lemon oil! The citrus smell/flavor is strong & perfect. I use this to marinade chicken. I add fresh lemon juice & lemon pepper, let it marinade for 30 minutes. I throw the chicken on BBQ or pan cook it. Fabulous every time!! Am ordering more today.


By Blanca

from orlando, fl

Verified

very good,delicious,in all my dishes,I love it ☺

 
5.0

PROS

  • Easy To Prepare
  • Good Value
  • Delicious
  • Well Packaged
  • Flavorful
  • Non-Perishable

CONS

BEST USES

  • Anytime
  • Add Flavor

Comments:

So great,with all my salads


By Charlie

from Michigan

Verified

Incredible lemon EVOO!!

 
5.0

PROS

  • Flavorful
  • Great Addition
  • Good Value
  • Non-Perishable
  • Well Packaged
  • Easy To Prepare

CONS

BEST USES

  • Gift
  • Holidays
  • Entertaining
  • Add Flavor

Comments:

This lemon EVOO is great with everything! I put it on top of olive hummus and roasted red pepper hummus for extra flavor and what a pop! Also great on salads!


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