VRGF Lemon Infused Olive Oil

For over 33 years we have sourced this special Extra Virgin Classic Olive Oil from our favorite olive oil producer in California’s San Joaquin Valley. Their classic Mission olives make a delicate but tasty olive oil using a cold pressed process that has become our “go-to” favorite.

This version is lemon infused with a mild lemony citrus accent that adds a perfect citrusy accent to a Caprese Salad or Mediterranean salad dressing or chicken marinade. Pair it with our Orange infused Balsamic Vinegar over Cherry tomatoes and Burrata cheese. Top with fresh, hand torn basil leaves. Salt and pepper to taste. Amazing! 

Comes in a 12 oz. fluid squeeze bottle.

Mediterranean Shrimp & Ravioli

A little sunshine in every bite.

with Lemon Olive Oil, Tomatoes & Orange Balsamic

Plump shrimp, sweet roasted tomatoes and tender cheese ravioli come together in a bright Mediterranean-style dish finished with VR Green Farms Lemon Infused Olive Oil and a splash of Orange Infused Balsamic Vinegar. Fresh basil and garlic make this an easy dinner that tastes like something you'd order overlooking the Mediterranean.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined
• 18–20 oz fresh cheese ravioli
• 2 cups cherry tomatoes, halved
• 3 tablespoons VR Green Farms Lemon Infused Olive Oil, divided
• 1½ tablespoons VR Green Farms Orange Infused Balsamic Vinegar
• 3 cloves garlic, finely chopped
• ¼ teaspoon red pepper flakes, optional
• ½ teaspoon sea salt
• Freshly ground black pepper
• ½ cup fresh basil leaves, torn
• 2 tablespoons freshly grated Parmesan
• Fresh lemon wedges, optional

Directions

1. Cook the ravioli.
Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package directions until just tender. Drain, reserving about ½ cup of the pasta water.

2. Sauté the tomatoes.
Heat 1 tablespoon Lemon Infused Olive Oil in a large skillet over medium-high heat. Add the tomatoes cut-side down and cook for 3–4 minutes until they begin to blister and soften. Add the garlic and red pepper flakes and cook for another 30 seconds.

3. Cook the shrimp.
Move the tomatoes to the edges of the skillet. Add another tablespoon of Lemon Infused Olive Oil and the shrimp. Season with salt and pepper. Cook approximately 2 minutes per side, until the shrimp are pink and just cooked through.

4. Add the orange balsamic.
Reduce the heat and drizzle the Orange Infused Balsamic Vinegar over the shrimp and tomatoes. Toss gently and cook for about 30–60 seconds. You want the balsamic to lightly glaze the shrimp rather than cook away.

5. Bring everything together.
Add the cooked ravioli to the skillet and gently toss with the shrimp and tomatoes. Add a splash of reserved pasta water if necessary to create a light sauce.

6. Finish with VRGF.
Remove from the heat and drizzle with the remaining tablespoon of Lemon Infused Olive Oil. Scatter fresh basil and Parmesan over the top.

Serve immediately.

VRGF Kitchen Tip

Don't overcook the shrimp. Get them out of the heat as soon as they're opaque and curled. The combination of lemon-infused olive oil + orange balsamic + sweet tomatoes should remain bright and fresh rather than becoming a heavy pasta sauce.