what does it taste like?

Earthy, peppery olive oil with the fresh and zesty citrous zing of lemon. 

tips, tricks & hacks

• Stir through cooked noodles. 
• Use whenever a recipe calls for both oil and lemon. 
• Drizzle over a tray of Mediterranean vegetables for roasting. It’s good with red onion, fennel and cherry tomatoes, along with a pinch of chilli flakes, some fennel seeds and a sprinkling of oregano.
• Try some lemon roast potatoes by drizzling over par-boiled spuds, adding some garlic cloves and bay leaves, and roasting till crisp. 
• Use to bake a citrus-infused cake – it’s great in a lemon drizzle pound cake. 
• Toss roasted asparagus with Lemon Infused Oil, a grind of black pepper and plenty of grated parmesan.
• Use to dress a leafy salad. 
• Combine with garlic, Dijon mustard, lemon juice, thyme and honey in a marinade for chicken.

easy meal idea

Cabbage, lemon & chilli pasta

This simple supper is enhanced by refreshing citrus flavours. 

1. Cook dried spaghetti in a pan of boiling salted water, as per pack instructions. Drain (reserving a cup of the cooking water), then return to the pan, toss in Lemon Infused Oil, cover and set aside.
    
2. Meanwhile, gently fry sliced garlic in Lemon Infused Oil. Add some shredded savoy cabbage, turn up the heat and cook until beginning to wilt. Toss in some chopped red chilli and finely grated lemon zest, cook for a couple of minutes, then squeeze in some lemon juice, stir to combine, then tip over the pasta. 
   
   
3. Add some parmesan and enough of the pasta’s cooking water to create a loose, glossy sauce that coats the pasta, then season well and divide between serving bowls.