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Thursday, September 29, 2011

lemon olive oil

In the grocery store yesterday, I sampled some pasta tossed with lemon olive oil.

I liked it so much, that I wanted some. But not at the outrageous price of $12.99!

As the ingredients on the bottle read "extra virgin olive oil and fresh lemon juice", surely I could make my own.

One friend suggested a 2:1 ratio of lemon juice to olive oil. In other words, 1/2 cup juice, 1/4 cup oil.

That mixture was way too strong on the lemon side. Too tart for me.

So I would recommend a 1:1 ratio, as in, 1/4 cup lemon juice to 1/4 cup olive oil.

Add garlic salt or minced garlic if you wish, and toss with pasta and black olives.

Add parmesan cheese and bacon bits.

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