Recipes and Links

Citrus Vinaigrette


Great over a green salad or fish such as Rainbow Trout with Citrus Vinaigrette

Yield: Makes about 1/2 cup


2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1/3 cup fresh citrus juice (lemon, lime, or orange, or a combination), plus more if desired

1 ½ tsp finely chopped shallots

1- 1½ tsp Dijon mustard (to taste)

5 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

5 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil

Sea salt

White or freshly ground black pepper

Directions: (Note: you can make the vinaigrette 1-2 days ahead of time and store in the refrigerator until you need it. Also great to drizzle on fish! BHL)

Add Flying Olive Sicilian Lemon Balsamic Vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add Flying Olive Extra Virgin Olive  while the machine is running until the vinaigrette is well mixed and  somewhat thick. Season with salt andpepper, to taste. Add more citrus juice, to taste, if desired.


Submitted by Barb L.