A yummy spring favorite, and made to perfection with the new award winning RAVIDA Extra Virgin Olive Oil 2015, a GOLD award winner in the 2016 New York International Olive Oil Competition.
Boasting an aroma of freshly mown hay, some describe this EVOO as herbal and grassy, with a smooth aftertaste, indicating that it is pressed late in the season, as with most Sicilian oils. Deborah Krasner, in “The Flavors of Olive Oil”, describes Ravida as “strong, pungent, green, and pleasantly bitter.”
Simply Made, simply savored.
3/4 Cup RAVIDA Extra Virgin Olive Oil 2015
1/3 Cup freshly squeezed lemon juice
2 Tbsp. Cattani White Balsamic Vinegar
2 tsp. Parmiggiano-Reggiano, grated
1 Tbsp. Lemon Zest (zest the lemon before squeezing)
Freshly ground Salt and Pepper to taste
1 clove garlic, crushed
Combine all ingredients in a glass mason jar. Shake & serve!
If refrigerated, allow to come to room temperature prior to serving.
Enjoy the other 2016 New York International Olive Oil Competition winning olive oils we currently have in stock by visiting our blog post HERE.