Product Details

Cilantro and Onion Olive Oil

$15.00$35.00

A nice balance of astringent and sweet, our cilantro & red onion infused olive oil has a very fresh depth of flavor. Its herbaceous piquant notes translate to a perfect olive oil for Latin, Asian and Middle Eastern dishes.

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Product Description

A nice balance of astringent and sweet, our cilantro & red onion infused olive oil has a very fresh depth of flavor. Its herbaceous piquant notes translate to a perfect olive oil for Latin, Asian and Middle Eastern dishes. We especially like using it in fish, chicken, flank or skirt steak marinades, but it is also exceptionally delicious drizzled over freshly grilled corn. Our go-to olive oil for tacos, guacamole, salsas, chili and rice.

VINEGAR pairings: Honey Ginger, Mango, Pepper & Honey, Coconut, Passion Fruit, Pineapple, Sicilian Lemon

Complements: Marinades for Pork, Beef, Poultry, & Seafood, Vegetables, Grains/Rice, Salsa, Chili

IDEAS:

  • Combine with Traditional 18 Year balsamic to marinate your favorite cut of beef or pork before grilling, roasting or slow cooking.
  • Combine with a spicy balsamic to marinate skirt / flank steak or chicken for fajitas.
  • Use to roast cauliflower, broccoli, potatoes or asparagus.
  • Use as an ingredient in fresh guacamole.
  • Brush over fish fillets or shrimp then grill for tacos.
  • Combine with Pepper & Honey for a corn and black bean salsa.
  • Use to cook rice then finish with a squeeze of fresh lime.

No artificial ingredients, preservatives or colouring.  All Natural.

Salad

Salad

Drizzle 1 tsp of Extra Virgin Olive Oil, Fused Olive Oil or Infused Olive Oil combined with 1 tsp of White or Dark Balsamic over single portion size salad.
Starch

Starch

Use 1 tbsp of Olive Oil for 1 cup rice of choice to 1.5 cups water. Toss with finished pasta 1 tbsp of Olive Oil for every one cup of pasta. For roasted potatoes use 1 tbsp of Olive Oil. For 1 portion of mashed potatoes (5 pounds peeled and mashed) use 1/4 cup of Fused or Infused Olive Oil.
Vegetables

Vegetables

Use 1 tbsp of Olive Oil and Balsamic per 1 cup of roasted or sautéed vegetables. For every 1 cup of steamed vegetables, toss on 1 tsp of Olive Oil and 1 tsp of Balsamic.

Download complete list of simple uses.

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