Persian Lime

This fruity, tangy oil with a long lime finish is made with fresh Persian limes. A must for Thai and Mexican cuisines. Drizzle a little on avocadoes. Try in place of butter in mashed sweet potatoes. Drizzle on fish, chicken, steak, salads and vegetables. Compelling in desserts.

Corn & Radish Salad with Jalapeños and Lime

4 cups fresh corn kernels (cut from 4 ears)

¾ cup thinly sliced radishes
6 T. chopped fresh cilantro
5 ½ T. OLIVE MILL Lime oil
1 T. OLIVE MILL Balsamic
2 green onions, chopped
2 T. minced seeded jalapeño chilies

Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate. Bring to room temperature before serving).

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette

2 lbs. sweet potatoes

¼ c. OLIVE MILL lime oil
½ t. salt and pepper
1/8 c. chopped fresh cilantro

Place whole sweet potato and place in large pot of cold water. Bring to a boil, simmer until center is tender. Transfer to large bowl of cold water to stop cooking. Drain well. When cool enough, peel potatoes with a sharp small knife and quarter lengthwise. Prepare grill for cooking. Whisk together lime oil, salt, pepper and cilantro. When fire is hot, grill potatoes on lightly oiled grill rack, uncovered, turning until grill marks appear and potatoes are just tender, 3-6 minutes.

Healthy Garden Salad

5 T. red wine vinegar

1/3 cup Lime olive oil
1/3 cup fresh chopped cilantro
1 t. sugar
¾ t. salt
2 cloves garlic
1 lb frozen shelled edamame (green soybeans)
3 cups frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
15 oz. can black beans, rinsed and drained

In a large serving bowl, whisk together the vinegar, oil, cilantro, sugar salt and garlic. Set aside. Bring a large pot of salted water to boil. Add the soybeans and boil for 3 minutes. Add corn to water and continue cooking 1 more minutes. Drain well and pour into bowl with the dressing. Gently mix in the tomatoes, onions and beans. Cover and refrigerate for at least 2 hours before serving to chill and blend flavors.

Lime Olive Oil Cake

1 ¾ cup flour

2 ¼ tsp baking powder
½ t. salt
¾ cup sugar
½ cup LIME Olive oil
4 large egg whites
1 t. vanilla
1/3 cup milk
Powdered sugar and whole cranberries for garnish

Preheat oven to 350. Grease a loan pan, set aside. In a medium bowl, mix flour, baking powder and salt and whisk to combine. Place the oil and sugar into a bowl and beat on medium high heat. Add egg whites, beating well after each. Stir in vanilla. Begin adding the flour mixture alternately with the milk, beginning and ending with the flour and beat until well combined. Pour into loan pan. Bake until cake is golden brown 55-60 minutes. Cool and garnish.

Southwestern Steak Salad

1 lb skirt steak, trimmed

Salt and pepper
2 hearts romaine lettuce, torn
1 avocado, diced
½ cucumber, peeled and diced small
6 small tomatoes, cut into wedge
1 small red onion, thinly sliced
1-2 cans chipotle chilies, minced
¼ cup OLIVE MILL Lime oil
2 t. honey

Heat large skillet, cut steak into 4 pieces and season with salt and pepper. Cook 2 ½ min. per side for rare. (add more time if desired) Transfer to plate and cover loosely with foil. Let rest 5 minutes, then thinly slice. Meanwhile in a large bowl, toss lettuce, avocado, cucumber, tomatoes, onion and salt and pepper. In a small bowl, combine chile, lime oil and honey. Gradually whisk in any juices from steak. Pour dressing over salad and toss; add steak and toss again.

Spinach Basil and Plum Salad

2 T. OLIVE MILL Lime oil

1 T. OLIVE MILL Balsamic Vinegar
1 t. grated orange zest
1 t. grated lime zest
Sea salt
Crushed black pepper
5 oz. bag baby spinach
1 cups basil leaves, torn
1 plum, halved, pitted and thinly sliced

In a small bowl, whisk oil, vinegar and zests. Season with salt and pepper. In a large bowl, toss the spinach, basil and plum. Add the dressing and toss well. Serve right away.

Steak Fajitas with Lime Oil - 4 servings

2 - 12 oz. skirt steaks, each halved 

1 ½ T. hot chili sauce
4 T. OLIVE MILL Lime Olive Oil 
1 T. ground cumin
1 t. OLIVE MILL Organic Balsamic 
1 large onion, halved lengthwise, thinly sliced 
12 cherry tomatoes
4 large garlic cloves, pressed 
1/3 cup chopped fresh basil

Warm flour or corn tortillas. Arrange steaks in dish with salt and pepper. Combine 2 T. oil with next 5 ingredients in medium bowl. Pour mixture over steaks, marinate 10 minutes. Heat 2 T. oil in skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking to desired doneness, turning occasionally. Transfer steaks to work surface. Cut across grain on slight diagonal into ½" thick strips. Transfer fajitas to bowl and serve with tortillas. Drizzle additional oil if desired.