I am a sucker for "specialty" items. Sigona's, our farmers' market here in Redwood City has recently installed an olive oil bar where you can sample all kinds of specialty olive oils. On a whim (and without trying it), I decided to buy a bottle of their EVOO (apologies to Rachael Ray) with meyer lemon infused. Oh my! It makes everything taste yummier. I looove anything lemony, so okay, the deck was stacked in my favor. But really, it adds just a slightly different dimension to everything.
Last week as a side dish with dinner, I had some orzo that I wanted to use up. So, I just mixed it with some pitted kalamata olives, some pitted green olives (I forget which variety -- it was something I picked up a the olive bar), some halved grape tomatoes, and drizzled it all with the meyer lemon olive oil.* What a fabulous little dish -- the little lemon kick turned it from just tasty to something that I want to remember to make again. Tonight, I used it with the arugula pesto I made.
The only problem is that it comes in a little bottle. I am going to have to stock up if I want to continue using it all the time.
*Note: I have made this dish again since I posted this, and I've added a finely diced large shallot to the ingredients. The shallot makes the flavor just a little more savory.
