Persian Lime Olive Oil


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Zesty Persian Lime is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus.
This flavored oil will take your recipes to the next level.

Great with fish, dressings, marinades and  veggie salads.

 Balsamic Pairings:

Traditional, Espresso, Blackberry Ginger, Raspberry, Pomegranate,

Cranberry Pear white, Sicilian Lemon white, Peach white, Coconut white, Pineapple white.




Black Bean Dip

1 medium Green Bell Pepper (diced)
1 can Yellow Corn
1 can Black Beans
1 Jalapeno (no seeds and diced)
¼ cup Cilantro
½ cup Red Onion
1 cup Tomatoes (diced)
2 tbsp. Salt Sisters Mojo Seasoning
2 tbsp. of Persian Lime Olive Oil
2 tbsp. of Peach White Balsamic Vinegar


Mix together in a bowl and it is ready to go!

Serve with fresh bread, chips or crackers!

Prepare the night before to let the flavors marinade into the beans and veggies!

Peach Salsa

In a bowl combine:
2 Peaches (remove skin & large dice)
2 Avocados (cut in chunks)
Handful of Matchstick Carrots
Drizzle in Persian Lime Olive Oil and Peach White Balsamic Vinegar
Add a dash of Salt and Pepper and mix together



2 Avocados
6-8 Cherry Tomatoes (cut in half)
¼ cup Red Onion (diced)
3 mini Sweet Peppers (diced)
1 clove of Garlic (minced)
3 tbsp. Persian Lime Olive Oil
2 tbsp. Sicilian Lemon White Balsamic Vinegar
Salt and Pepper to taste


Start your guacamole off right! Drizzle in the Persian lime olive oil, Sicilian lemon white balsamic and s/p.

Prepare and mix the ingredients together then top off your guac with the zest of a lime!


Coconut Lime Shrimp


1 lb. Shrimp, peeled and deveined
2 tbsp. Persian Lime Olive Oil
Coconut Balsamic Vinegar
1/4 cup Unsweetened Shredded Coconut
2 cloves Garlic, minced
4 Scallions, cut into small pieces
3 tbsp. Rum
Salt to taste

Marinade the shrimp in enough balsamic to thoroughly coat.  Place in the refrigerator for up to an hour.
In a large pan, sauté shrimp with Persian lime olive oil until nearly done, about 2-3 minutes.
Remove shrimp from pan and set aside.
Sauté garlic and scallions for about 30 seconds.
Add the rum and salt.  Toss the shrimp back in and cook until sauce thickens slightly.
Top with coconut, lime juice and fresh cracked black pepper.  Serve immediately.

Coconut Lime Chicken

1 package of skinless, boneless chicken breasts
4 Tbsp Persian lime olive oil
juice and zest of 1 lime
3 Tbsp sesame oil
2 cup canned coconut milk
2 tsp cumin
salt to taste
4 tsp curry powder
1/2 cup chopped fresh cilantro
Serrano honey vinegar

Cut the chicken breast completely in half.
Place in a gallon size zip lock bag and pound chicken to the same thickness
In a bowl combine the olive oils, lime, coconut milk and seasonings.
1/2 of the mixture is for the marinade and the other half save as the sauce.
Pour half of the mixture over the chicken and marinade in the bag for up to 3 hours.
Grill the chicken breast and serve with rice and roasted vegetables.
Drizzle your sauce and some Serrano Honey Vinegar on top to finish and serve!