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This oil will change your life! and more at chefshop.com/enews |
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| Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog |
This marriage of lemons and olive oil - is a crushing story! A long time ago, in a building made of stone, there were large wheels, also made of stone, used to crush the fall's harvest of olives. The yield of oil filled the lanterns and the palates of the time. It was typical, during the last press of the season's olives, that lemons were often added to “clean” and “freshen” the stone wheels of the press, readying them for next year. The resulting oil, limonato, is an intense oil of freshly harvested olives and the sweet tartness of the lemons. Perhaps one of the most cherished oils of the season, it can often be almost twice the price! Marriages like this still continue to this day, even in the modern world of stainless steel crushing. And with great anticipation every year, we can’t wait to pop-the-cork of the Katz Meyer Lemon Olive oil! Popped, out flows the delicious smell of nose twitching lemon twisted olive! Dip your tongue in to a gentle pool of oil and the sweet Meyer Lemon shines, happiness ensues. Next, slurp in and squish the oil towards your palatine raph, “chewing” with your tongue. Close your eyes and you will taste the fruity, light artichoke, with a hint of asparagus green, all at the same time as if the lemon zestiness rounds, smooths and bonds with the oil, creating a blissful state in your now complete body. As you feel the wonderful lemon oil combination arrive and then a vapor of olive, poof it’s gone! Leaving you wanting for more ... and then ... you can feel the build in the way back of the upper throat as the cough builds and you know it’s a freshly pressed new oil! This oil is about a perfect marriage of two elements creating one of the year's most special treats. This oil just might be the very best it has ever been, it's worth having in your life. Limit this shipment to 2 bottles per order. Always limited supply. Click here to change your life in a positive way! |
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 Organic Meyer Lemon Olive OilThis organic Limonato is like no other. It is one of the most fun oils to add to your repertoire. It truly can shake up your dishes and please your palate in a wonderful blissful way. It may just be the oil to change your life! Shop now for Organic Myer Lemon Olive Oli |
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 Pesto alla GenoveseIt's this geography and tradition, paired with modern scientific methods of preparing and feeding the soil and naturally watering and preventing disease, and old-fashioned manual harvesting that ultimately impacts the quality of the basil used by La Favorita in their pesto. Shop now for Genovese Basil |
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 Sacred Sea TunaCrumble atop your Sapori di Napoli Elicottero pasta laced with your newly opened Meyer Lemon Olive Oil. Or it's a great time of year to replace the Bergamot olive oil in this Tuna Fish recipe. Shop now for Sacred Sea Tuna. |
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 Red Yuzu KoshoThis flavor rich Yuzu Kosho is a perfect twitch to add to a recipe that could use some heat. Used in small drops or big glops, it adds a citrusy hot punch. Just a teensy weensy itsy bitsy dollop to your tuna fish sandwich is just about right. Shop now for Red Yuzu Kosho |
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 Elicottero PastaThis is one of those shapes that have almost every bite-of-density you could want in one bite. It loves deep rich chunky sauces and light simple ones. Now is the time to take your winter Parm and freshly crushed Meyer Lemon olive oil and blend. Boil the pasta, remove al dente, place in a warm skillet and drizzle with Meyer lemon olive oil, shave your parm and eat right out of the pan, A dish that is out of this world! Shop now for Helicopter Pasta |
| 6) |
 Lemon olive oil Cake RecipeWhen you serve this soft, succulent, easy to make, olive oil cake no one will be able to resist taking a second and even third piece - especially if you use the best oil you can find and the freshest eggs! Add more citrus zest for a spunkier bite. This cake is the bomb! Mix and bake. All you need are the best ingredients for success! |
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 Colomba Frutti di BoscoThis handmade bread wrapped in the traditional Easter wrapping, is one of the most amazingly delicious colomba you will ever taste. Studded with raspberries, blueberries, blackberries and wild strawberries in a luscious panettone dough -- the berry scent when you open it is so heavenly, it epitomizes the beginning of the fruit-growing season. Covered with the Piedmont hazelnut icing, including the sprinkled sugar and almonds. Shop now for Frutti di Bosco! |
| Just-in-Updates - Cooking Classes |
 Fresh shipment just in Easter (panettone) Colomba!
The shipment arrived yesterday, and we are sampling today (and everyday) Order now or come in to get your fix!  Movie Night: My Big Fat Greek Wedding Cooking Class
Based on the movie of (almost) the same name. -- "He don't eat no meat? Oh, that's okay. I make lamb!" Inspired by the classic romantic comedy My Big Fat Greek Wedding, Chef Erin will cook up a Greek feast including a trio of mezedes (Mediterranean small plates) including hummus, tzatziki and skordalia (Potato and Garlic spread) with pita, Horiatiki (Greek Peasant Salad) and Moussaka. Plus a Mediterranean Inspired Bundt cake that would make Ian Miller's parents proud! |
| This Weeks Recipes |
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The Base Lentil Recipe Making lentils is as easy as boiling water with a much more delicious result! Modify this to match your altitude (Super Bowl winners) as things cook differently a mile high. Congratulations! Grilled Chicken Recipe Works with almost any fowl and the result is quite tasty. Roasted Carrots with Cocoa Coriander Recipe This quick and easy recipe yields a quite different result from a bold carrot! |
| See what you missed in previous Newsletters |
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Whidbey Island, Missing Honey, Raspberry Vin The Meaning of Chai, Italian Colomba Caffeine Free, Parm is Back, Genovese Pesto |
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