Suggestions:
Arugula Salads
Avocado Toast
Baked Goods (Lemon Cakes, Muffins, Cookies)
Bread Dipping
Breakfast Potatoes
Bruschetta
Chicken (Marinades & Drizzles)
Chickpea Salad
Cod or White Fish
Couscous
Eggs & Omelets
Fish Tacos
Grain Bowls (Quinoa, Farro, etc.)
Greek-Inspired Salads
Halloumi (Grilled)
Hummus Drizzle
Kabobs (Chicken or Veggie)
Lemon Rice or Risotto
Lemon Vinaigrettes
Lobster or Crab Finisher
Orzo Dishes
Pasta (Lemon Pasta, Parmesan Pasta)
Pork Tenderloin (Marinade)
Potatoes (Roasted or Baby Potatoes)
Quinoa
Salmon (Grilled, Baked, Pan-Seared)
Scallops
Shrimp
Smoked Salmon
Soups (Finisher)
Spinach Salads
Turkey Cutlets
Vegetable Soup Finishes
Vegetables (Roasted or Grilled)
White Bean Dip
Lemon Olive Oil Whipped Ricotta Crostini
Creamy whipped ricotta topped with a vibrant lemon olive oil drizzle, honey, and fresh herbs. Light, elegant, and incredibly easy—this appetizer disappears fast!
INGREDIENTS
1 cup whole-milk ricotta 2–3 Tbsp Olive Basin Lemon Olive Oil (plus more for drizzling) 1–2 tsp honey Zest of 1 lemon Salt & black pepper, to taste 1 baguette or ciabatta, sliced and lightly toasted Fresh basil or parsley, chopped (optional)
INSTRUCTIONS
1. Make the whipped ricotta:
In a bowl, whisk (or blend) the ricotta, Lemon Olive Oil, honey, lemon zest, salt, and pepper until smooth and fluffy, 30–60 seconds.
2. Prep the crostini:
Lightly toast the bread slices. You can brush them with a tiny bit of Lemon Olive Oil before toasting for extra flavor.
3. Assemble:
Spread a generous layer of whipped ricotta on each crostini.
4. Finish:
Drizzle each piece with a little more Lemon Olive Oil.
Top with a sprinkle of herbs, cracked pepper, or a touch of extra lemon zest.
5. Serve immediately.
Pairs perfectly with white wine, salads, or as a starter to any meal.
Lemon Olive Oil Loaf Cake
A tender, ultra-moist lemon loaf made with Olive Basin Lemon Olive Oil for a bright citrus flavor and silky texture. Perfect for brunch, desserts, gifting, or pairing with tea.
INGREDIENTS
For the Loaf
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup Olive Basin Lemon Olive Oil
2 large eggs
½ cup milk (or almond milk)
¼ cup fresh lemon juice
2 tsp lemon zest
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp vanilla extract
Optional Lemon Glaze
1 cup powdered sugar 2–3 Tbsp fresh lemon juice 1 tsp Lemon Olive Oil (for extra flavor, optional)
INSTRUCTIONS
1. Preheat the oven:
Preheat to 350°F. Grease and line a loaf pan with parchment paper.
2. Mix dry ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix wet ingredients:
In a separate large bowl, whisk the sugar, Lemon Olive Oil, eggs, milk, lemon juice, lemon zest, and vanilla until smooth.
4. Combine:
Add dry ingredients to wet and stir until just combined—do not overmix.
5. Bake:
Pour into the loaf pan. Bake for 45–55 minutes or until a toothpick inserted into the center comes out clean.
6. Cool:
Let the loaf cool 10 minutes in the pan, then transfer to a wire rack.
7. Add the glaze (optional):
Whisk powdered sugar, lemon juice, and Lemon Olive Oil until smooth.
Drizzle over the cooled loaf.
8. Slice & enjoy.