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Olio Nuovo-Drizzled Blistered Green Beans #CulinaryCam #Sponsored

   This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When Anni of The Quail & Olive* sent me home with a bottle of their limited edition Olio Nuovo recently, I knew that I wanted to showcase its grassiness as fresh drizzle on some roasted vegetables or blistered green beans. Those are vegetables side dishes that make an appearance on my table at least a couple of times a week and this oil is a beautiful addition.

And we filmed a clip to share this on our CulinaryCam YouTube channel, so you can watch the process: here or right here...

 

Ingredients serves 4

I decided to use the Quail & Olive Roasted Garlic Olive Oil to add that garlicky bite to the dish. I like using that because it adds the garlic flavor without the risk of burning garlic and making the final dish bitter.

  • 3 Tablespoons Roasted Garlic Olive Oil
  • 1 pound organic green beans, trimmed
  • 1 Tablespoon Olio Nuovo
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • freshly grated lemon zest, to taste
  • lemon wedges for serving (optional)
  • Also needed: cast iron skillet (I use an enameled cast iron pan)

Note: if you don't have the oils I mention from The Quail & Olive, you can easily add those flavors with minced garlic and a squeeze of lemon. These oils just make getting those flavors all in one easy step!

Procedure

Pour garlic olive oil in you pan and heat over medium-high heat. When the oil gets hot enough to spatter, add the beans. Let the beans sit and blister for approximately 1 to 2 minutes. Stir and allow to blister for another 1 to 2 minutes. Once the beans are blistered to your liking remove them from the pan.

On a serving platter, drizzle the beans with Olio Nuovo. Sprinkle with salt and pepper to taste. Serve immediately. And, if you like more lemon flavor, serve with lemon wedges and let diners squeeze more lemon juice over their servings.


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*Disclosure: I receive compensation in the form of complimentary products for recipe development and generating social media traction. All opinions are my own. 

Comments

  1. Back in the before times, I'd go to a chinese buffet and load up on their green beans, cause they were soooo good. Now I can try my hand at making them myself.

    ReplyDelete

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