Leonardo Just Drizzle Extra Virgin Olive Oil is the raw juice of the fruit and is extracted within 24 hours of Olive harvesting. This is flavorful oil which can be used for salad dressing, condiments and a healthy butter substitute.
Just Drizzle Extra Virgin Olive Oil helps in supporting your metabolism, is a natural source of vitamin E & can be consumed raw for therapeutic purposes.
 |
Energy | 884 kcal |
|
Protein | 0 g |
|
Carbohydrate | 0 g |
|
Fat | 100 g |
| Saturated fatty Acids | 15.5g | |
| Monounsaturated Fatty Acids | 78.5g | |
| Polyunsaturated Fatty Acids | 6g | |
| Trans Fatty Acids | 0g | |
|
Cholesterol | 0mg |
|
Vitamin E | 17mg |
The terms used in olive oil tasting are similar to those used in wine tasting. Good oil should be balanced, with body and round flavours that develop in the mouth. General terms such as fruity, mature, pungent, bitter or sweet are used alongside other more specific associations such as grass, green leaves, almond or apple.
Pour approximately 1 tablespoon of Olive Oil in a small glass. Cover the glass with one hand and shake it delicately until the oil sticks on to the entire inside surface. Warm the oil in the glass with your hands till it is close to body temperature.
Pour approximately 1 tablespoon of Olive Oil in a small glass. Cover the glass with one hand and shake it delicately until the oil sticks on to the entire inside surface. Warm the oil in the glass with your hands till it is close to body temperature.
Take a sip (approx. 10 drops into mouth). Roll the olive oil around in your mouth for approximately 5 seconds. The oil should touch all areas of the mouth so that the various tastes and sensations can be noted.
Between tasting each kind of olive oil, drink lots of water and eat a small piece of bread to cleanse your palate.
To marinate:
Carrots, peeled and cut into rounds 100gm | Celery stalks, diced 20gm | Cucumber, diced 25gm | Crushed Flaxseeds 25gm | Onion diced 50gm | Tomato paste 10gm | Garlic, crushed and minced, 1tsp | Tez Patta (Bay leaves) 1 | Tulsi (Dried basil) 1tsp | Dried oregano 1 teaspoon | Leonardo Just Drizzle 5ml | Arbi powder dissolved in ¼ cup purified water (optional) 1 teaspoon
To marinate:
800 gm rajma, rinsed and drained, or 3 cups cooked rajma | 400 gm Choley (white), rinsed and drained, or 1½ cups cooked choley (white) | 1 small red onion, diced | 2 stalks celery, sliced in half or thirds lengthwise and chopped | 1 ripe red tomato, chopped (skip if you can't find a great tomato) | 1 medium cucumber, peeled, seeded and diced | ¾ cup chopped fresh parsley | 2 tablespoons chopped fresh dill or mint | ¼ cup Leonardo Just Drizzle | ¼ cup lemon juice | 3 cloves garlic, pressed or minced | ¾ teaspoon salt | small pinch red pepper flakes
To marinate:
To Be Mixed Together Into A Batter | 1/2 cup rice flour (chawal ka atta) | 1/4 cup peeled and grated potatoes | 1 tbsp roasted peanuts , crushed | 1/4 cup water | salt to taste
To Be Mixed Together For The Topping
1/2 cup boiled mixed sprouts , kala chana,chawli, moong , rajma etc) , roughly chopped | 2 tbsp chopped coriander (dhania) | 2 green chillies , finely chopped | salt to taste
Other Ingredients
1 1/2 tsp Leonardo Just Drizzle for greasing and cooking | 1/8 tsp of Leonardo Olive Oil-Extra Light
To marinate:
Whole Wheat Flour- 3 cups | Salt to taste | Leonardo Just Drizzle- 1 tsp | Milk-as needed to knead the dough
To marinate:
Skinless chicken breasts 150gm | Toasted flaked almonds 15gm | Parsley or water cress (chopped) 50gm | Spring onion chopped 50gm | Hung curd 50gm | Curry powder 1/2 tsp | Black pepper 1/2tsp | Leonardo Just Drizzle 1tsp | Coriander chutney 1 tbsp | Lemon juice 2(15ml) | Cucumber, sliced into sticks 50gm | Cilantro 5gm
1 Ltr