O California Meyer Lemon Olive Oil

$16.99
Bright & aromatic. Fresh finish. Crushed together.

Fresh Meyer lemons crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Bright, aromatic and unique. A delicious touch to sliced heirloom tomatoes, shaved asparagus and broccoli. Drizzle over flatbread with baby arugula, goat cheese and fig. A perfect finishing oil over grilled fish, chicken or veggies.

The original O dream and first of its kind.

SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!

Ingredients

California olives, Meyer lemons.

Nutrition Facts

Mini Lemon Meringue Pie

Here is a fun and tasty recipe developed by our friend Madison Sweitzer. Check out all of her baking, snacks and drinks recipes on Instagram @RichmondFood. This Mini Lemon Meringue Pie recipe makes enough to serve in one ramekin, but could easily be scaled up to make several to share. Enjoy!

Ingredients

Crust:
1/4 cup graham crackers
1/4 tsp white sugar
1 tbs melted butter
Lemon filling:
3 tbs white sugar
1 tbs cornstarch
1/3 cup water
1/4 c O California Meyer Lemon Olive Oil
1/2 tbs butter
2 tbs lemon juice


Meringue topping:
1 egg white
1/8 tsp cream of tartar
1 1/2 tbs sugar

Instructions

Crush the graham crackers using a rolling pin or a food processor, and combine with 1/4 tsp sugar and 1 tbs melted butter. The mixture should have a sandy texture. Press the mixture into the bottom of a ramekin and bake for 15 minutes at 350˚F. After 15 minutes, remove the dish from the oven and turn up the oven to 400˚F.


For the filling, mix the white sugar, cornstarch, and water in a small saucepan over low heat. Stir and keep an eye on the mixture until it thickens. Remove from the heat and mix in O California Meyer Lemon Olive Oil, butter, and lemon juice.

 

Stir until well-combined and the butter is melted. Set aside.
In a new bowl, add 1 egg white. Beat with a mixer until slightly foamy, and then gradually beat in the cream of tartar and sugar. Continue to beat on a high setting until it doubles in size and becomes white and fluffy. When you remove the beaters, stiff peaks should form.


Layer the lemon filling and then the meringue on top of the graham crackers. Make sure to spread the meringue to the edges of the dish and you can use the back of a spoon to form peaks. Bake for 8-10 minutes at 400˚ until the top starts to turn golden brown.

Notes

PIN RECIPE
MAIL TO
SHARE IT

O California Meyer Lemon Olive Oil

$16.99
Bright & aromatic. Fresh finish. Crushed together.

Fresh Meyer lemons crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Bright, aromatic and unique. A delicious touch to sliced heirloom tomatoes, shaved asparagus and broccoli. Drizzle over flatbread with baby arugula, goat cheese and fig. A perfect finishing oil over grilled fish, chicken or veggies.

The original O dream and first of its kind.

SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!

Ingredients

California olives, Meyer lemons.

Nutrition Facts

Mini Lemon Meringue Pie

Here is a fun and tasty recipe developed by our friend Madison Sweitzer. Check out all of her baking, snacks and drinks recipes on Instagram @RichmondFood. This Mini Lemon Meringue Pie recipe makes enough to serve in one ramekin, but could easily be scaled up to make several to share. Enjoy!

Ingredients

Crust:
1/4 cup graham crackers
1/4 tsp white sugar
1 tbs melted butter
Lemon filling:
3 tbs white sugar
1 tbs cornstarch
1/3 cup water
1/4 c O California Meyer Lemon Olive Oil
1/2 tbs butter
2 tbs lemon juice


Meringue topping:
1 egg white
1/8 tsp cream of tartar
1 1/2 tbs sugar

Instructions

Crush the graham crackers using a rolling pin or a food processor, and combine with 1/4 tsp sugar and 1 tbs melted butter. The mixture should have a sandy texture. Press the mixture into the bottom of a ramekin and bake for 15 minutes at 350˚F. After 15 minutes, remove the dish from the oven and turn up the oven to 400˚F.


For the filling, mix the white sugar, cornstarch, and water in a small saucepan over low heat. Stir and keep an eye on the mixture until it thickens. Remove from the heat and mix in O California Meyer Lemon Olive Oil, butter, and lemon juice. Stir until well-combined and the butter is melted. Set aside.


In a new bowl, add 1 egg white. Beat with a mixer until slightly foamy, and then gradually beat in the cream of tartar and sugar. Continue to beat on a high setting until it doubles in size and becomes white and fluffy. When you remove the beaters, stiff peaks should form.


Layer the lemon filling and then the meringue on top of the graham crackers. Make sure to spread the meringue to the edges of the dish and you can use the back of a spoon to form peaks. Bake for 8-10 minutes at 400˚ until the top starts to turn golden brown.

PIN RECIPE
MAIL TO
SHARE IT

Notes

O California Meyer Lemon Olive Oil

$16.99
Bright & aromatic. Fresh finish. Crushed together.

Fresh Meyer lemons crushed with California olives. Family farmed with love. No artificial anything — ever! A difference you can taste.

Bright, aromatic and unique. A delicious touch to sliced heirloom tomatoes, shaved asparagus and broccoli. Drizzle over flatbread with baby arugula, goat cheese and fig. A perfect finishing oil over grilled fish, chicken or veggies.

The original O dream and first of its kind.

SOFI award winner, International Fancy Food Show NYC presented by the Specialty Food Association (the best of the best)!

Ingredients

California olives, Meyer lemons.

Nutrition Facts

Mini Lemon Meringue Pie

Here is a fun and tasty recipe developed by our friend Madison Sweitzer. Check out all of her baking, snacks and drinks recipes on Instagram @RichmondFood. This Mini Lemon Meringue Pie recipe makes enough to serve in one ramekin, but could easily be scaled up to make several to share. Enjoy!

Ingredients

Crust:
1/4 cup graham crackers
1/4 tsp white sugar
1 tbs melted butter
Lemon filling:
3 tbs white sugar
1 tbs cornstarch
1/3 cup water
1/4 c O California Meyer Lemon Olive Oil
1/2 tbs butter
2 tbs lemon juice


Meringue topping:
1 egg white
1/8 tsp cream of tartar
1 1/2 tbs sugar

Instructions

Crush the graham crackers using a rolling pin or a food processor, and combine with 1/4 tsp sugar and 1 tbs melted butter. The mixture should have a sandy texture. Press the mixture into the bottom of a ramekin and bake for 15 minutes at 350˚F. After 15 minutes, remove the dish from the oven and turn up the oven to 400˚F.


For the filling, mix the white sugar, cornstarch, and water in a small saucepan over low heat. Stir and keep an eye on the mixture until it thickens. Remove from the heat and mix in O California Meyer Lemon Olive Oil, butter, and lemon juice. Stir until well-combined and the butter is melted. Set aside.


In a new bowl, add 1 egg white. Beat with a mixer until slightly foamy, and then gradually beat in the cream of tartar and sugar. Continue to beat on a high setting until it doubles in size and becomes white and fluffy. When you remove the beaters, stiff peaks should form.


Layer the lemon filling and then the meringue on top of the graham crackers. Make sure to spread the meringue to the edges of the dish and you can use the back of a spoon to form peaks. Bake for 8-10 minutes at 400˚ until the top starts to turn golden brown.

Notes

PIN RECIPE
MAIL TO
SHARE IT

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