Lavender Virgin Olive Oil

Daisy <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

I have just been given a bottle of lavender virgin olive oil - looks
SO SO expensive! The flavour (a few drops on my finger) is very
strong. I would really appreciate help with uses for this super oil.

Can someone help please?

Cheers
Daisy

Daisy, your gift is remarkable. You have good friends 😉

Any kind of Salad comes to mind immediately. I made some lavender ice
cream once, from a recipe I got from this ng, but it did not call for olive
oil. I'd do a salad with it or perhaps something in the wok? Lavender and
ginger... Hmmm...

Michael
--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

I visited a lavendar farm at Christmas (in Australia) and
purchased a dried lavendar herb mix - dried chili, green
herbs and lavendar. I have been using this sprinkled over
herbed roast potatoes. I am thinking lavendar oil would be nice
used this way. Maybe best with chicken dishes? Or fish?
Hard call really....salad idea sounds good.
interesting to see what other posters suggest.
I bought plain dried lavendar for icecreams and custards. I also made a
lavendar sorbet which was delicious.
Cheers
Bron
Qld Australia

"Daisy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have just been given a bottle of lavender virgin olive oil - looks
SO SO expensive! The flavour (a few drops on my finger) is very
strong. I would really appreciate help with uses for this super oil.

Can someone help please?

Cheers
Daisy

Top quality oil like yours is generally not used in cooking because the heat
would dissipate the flavors. You can use in in salad dressings, or dribble
it on hot vegetables just before serving, or dip bread in it (maybe add some
pepper and herbs first). You can also toast Italian bread, rub with a cut
garlic clove then brush with the oil while still warm.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken said:

"Daisy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have just been given a bottle of lavender virgin olive oil - looks
SO SO expensive! The flavour (a few drops on my finger) is very
strong. I would really appreciate help with uses for this super oil.

Can someone help please?

Cheers
Daisy

Top quality oil like yours is generally not used in cooking because the heat
would dissipate the flavors. You can use in in salad dressings, or dribble
it on hot vegetables just before serving, or dip bread in it (maybe add some
pepper and herbs first). You can also toast Italian bread, rub with a cut
garlic clove then brush with the oil while still warm.

Quoted message said:

From the name, and your description, I think you should bathe in it. 🙂
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Daisy said:

I have just been given a bottle of lavender virgin olive oil - looks
SO SO expensive! The flavour (a few drops on my finger) is very
strong. I would really appreciate help with uses for this super oil.

Lavender must be the stylish new flavor. A few years ago, I never saw
it outside of French herb mixes. Now we've got it in crackers, oil,
vinegar, cake icing. Good thing too, because I love the stuff. (I love
viognier too which has that same floral aroma, a different flavor in a
wine.) If you don't want to use your oil as perfume (not a bad
thought), I'd put it on salads made of more-or-less delicately flavored
greens. Avoid the chicory and arugula this time and go with red or
green leaf lettuce, parsley, and Bibb. Avoid Balsamic vinegar for this
one and think lemon juice. For that matter, you might even dilute the
lemon juice with water. (For a [censored] flavor lover like me, that's almost
sacrilege, but I wouldn't want anything to overpower the lavender.)

--Lia