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Spanish Arbequina EV Olive Oil With Murcia Lemons
Description
The lemons from Murcia olive oil is made by cold-pressing fresh lemons with Arbequina olives to release the lemon’s own essential oils, giving a freshness of flavour not found in traditionally infused olive oils. The lemon olive oil is light in texture and colour, with a fresh and uplifting aroma from the lemon. The mild butteriness of the Arbequina olives balances the tartness of lemon, leaving you with a delightfully smooth flavour. Drizzle the lemon oil over white fish, fresh salads, seafood or chicken before serving. Also try over roasted vegetables, couscous or even pasta.
Also available in store Spanish Arbequina EV Olive Oil with Valencia Oranges
Ingredients: Extra virgin olive oil, fresh lemon flavoured oil (5%)
Quick Comparison
| Settings | Spanish Arbequina EV Olive Oil With Murcia Lemons remove | Squid Ink Jar 90g remove | Smoked Paprika 100g remove | Ortiz Sardines A La Antigua in Olive Oil remove | Koloko Pea Crackers Basil Flavor remove | Ortiz Bonito Tuna remove |
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| Price | 9.94€ | 6.19€ | 3.13€ | 4.69€ | 3.60€ | 4.94€ |
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| Content | The lemons from Murcia olive oil is made by cold-pressing fresh lemons with Arbequina olives to release the lemon’s own essential oils, giving a freshness of flavour not found in traditionally infused olive oils. The lemon olive oil is light in texture and colour, with a fresh and uplifting aroma from the lemon. The mild butteriness of the Arbequina olives balances the tartness of lemon, leaving you with a delightfully smooth flavour. Drizzle the lemon oil over white fish, fresh salads, seafood or chicken before serving. Also try over roasted vegetables, couscous or even pasta. Also available in store Spanish Arbequina EV Olive Oil with Valencia Oranges Ingredients: Extra virgin olive oil, fresh lemon flavoured oil (5%) | Squid ink is used for its natural, black dye, and delicate, briny flavours. In Valencia and Catalonia squid ink is cooked with squid and rice to make the regional dish, arròs negro. A popular dish throughout Spain is squid cooked in its own ink, 'chipirones en su tinta.' Once opened, store the jar in the fridge, and use a little squid ink at a time to colour fresh pasta, risottos and paellas. Use sparingly - a little squid ink goes a long way. Use approximately 1g of squid ink with 100g of other ingredients. Once opened use within 20 days. Ingredients: Cuttlefish ink, water, salt and thickener (E466). Contains molluscs, and may contain traces of crustaceans, fish, celery, milk and sulphur dioxides. | Smoked paprika powder is the perfect ingredient in warming soups and stews. The dried, mild Spanish red peppers are oak smoked and ground into a vibrant red powder. The sweet, smoky, peppery powder is used extensively in Spanish cuisine. Sprinkle into paellas and patatas bravas, or put a Spanish twist on mayonnaise. It’s a wonderful partner for tomatoes, meat & poultry and potatoes. A large 1kg pack of smoked paprika is also available. Ingredients: smoked paprika, antioxidant: rosemary extract (E392). | Enjoy sardines a la antigua in olive oil straight from the tin. Ortiz pick the freshest sardines from auctions on the north coast of Spain, then carefully clean and prepare them by hand. The sardines are quickly fried in virgin olive oil, before being tinned with olive oil and a little salt. Try lightly toasting slices of fresh, crusty bread, top with crushed tomatoes and garlic, and finally place a single sardine on top. Enjoy as a starter or snack. ‘A la antigua’ is a term describing any fish product with the silver skins left on. Ingredients: sardines, olive oil, salt. | These crackers are definitely the tastiest way to eat your veggies! Made with real peas and flavored with garlic powder and basil, these crunchy crackers will keep you crunching at the bit for more and more!
| Bonito del norte is a white fish with an exquisite flavour and delicate texture. Bonito is often compared to tuna fish but unlike the rest of their species bonito del norte is famed for its rich flavour, soft texture and light colour. This bonito is preserved in olive oil and is popular all over Spain, especially in the Basque Country. Try making a typical tapa or 'pintxo' from Northern Spain - stuff piquillo peppers with bonito mixed with a little mayonnaise, raw white onion finely diced and a good squeeze of lemon juice. Bonito makes a great addition to salads or flaked on a piece of toast. Ortiz's bonito, also known as white tuna are individually line caught with live bait or fly during the coastal fishing season. This age-old technique of selective fishing avoids unwanted fish being discarded, respecting the environment and protecting marine reserves. Ingredients: Bonito del norte, olive oil, sea salt |
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