California Lime Olive Oil Recipes

Fried Chickpeas

Warning: These are addicting. Put these out for friends and family to snack on with pinot grigio.

1 tsp. cayenne pepper
2 tsp smoked paprika
6 Tablespoons Citrus Habanero olive oil or use half California Lime olive oil to reduce spice
2 15- oz. cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 tsp finely grated lime zest

 Combine cayenne and paprika and set aside. Heat oil in pan over medium-high heat. Working in two batches add chickpeas to skillet and saute, stirring frequently, until golden brown and crispy. Saute 15 - 20 minutes. Using a slotted spoon, transfer peas to paper towels to drain. Place peas in a bowl and spinkle with cayenne and paprika while still hot! Toss to coat. Season to taste with salt and toss with lime zest.

* Recipe adapted from The Bon Appetit Test kitchen

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Lime infused Blondies

Estimated Times
Preparation Time: 15 mins
Cooking Time: 25 mins
Servings: 16 bars


California lime olive oil
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed light brown sugar
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup coarsely chopped macadamia nuts
1/2 cup toasted coconut

oven to 350° F. Grease 9-inch square baking pan with Lime Olive Oil.
flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts and coconut. Press into prepared baking pan.

for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.< Back to recipes by product page