Corto Lemon Verbena Agrumato-Method Olive Oil

Are you a dessert pizza lover looking to elevate your taste buds? Look no further! Corto Lemon Verbena Agrumato Method Olive Oil is here to take your dessert pizza game to the next level.

CLICK HERE TO GET YOUR AGRUMATO-METHOD GIFT SET!

What is Lemon Verbena?

Lemon Verbena ( Aloysia citrodora) also known as Lemon Beebrush, is a perennial shrub prized for tis intensely lemony scent. The leaves, which release their potent aroma when bruised, are a popular ingredient in cooking and herbal teas.

In the Agrumato Method, fresh olives harvested at peak ripeness are crushed together with fresh Lemon Verbena in the mill. It’s not a simple “infused oil” where flavor is added after the fact. Instead, the very olives and Lemon Verbena undergo co-extraction, locking in vibrant aroma, balanced sweetness and complex flavor.

What makes Corto Lemon Verbena Agrumato Method Olive Oil special?

Corto Olive Oil is known for its high-quality, artisanal olive oils, and their Lemon Verbena Agrumato Method Olive Oil is no exception. Made using a unique method that involves crushing fresh Lemon Verbena with olives, this olive oil offers a burst of herbaceous, citrusy flavor that pairs perfectly with sweet desserts.

How can you use Corto Lemon Verbena Agrumato Method Olive Oil in your dessert pizza?

Drizzle a generous amount of Corto Lemon Verbena Agrumato Method Olive Oil over your dessert pizza just before serving. The Bright botanical aromas of freshly sheared herbs, balanced with citrus and a clean, peppery olive finish complement the sweetness of the pizza, creating a harmonious balance of flavors that will leave your taste buds craving for more.

Why should you choose Corto Lemon Verbena Agrumato Method Olive Oil for your dessert pizza?

Not only does Corto Lemon Verbena Agrumato Method Olive Oil add a delicious twist to your dessert pizza, but it also offers health benefits. Olive oil is rich in monounsaturated fats, antioxidants, and anti-inflammatory properties, making it a healthier alternative to traditional cooking oils.

So, if you're looking to impress your friends and family with a unique and flavorful dessert pizza, Corto Lemon Verbena Agrumato Method Olive Oil is the perfect choice. Elevate your dessert game with this artisanal olive oil and experience a burst of herbaceous, citrusy goodness in every bite!

RECIPE
Neapolitan Dessert Pizza w/ Corto Lemon Verbena Agrumato Method EVOO

Ingredients

  • One 280g Neapolitan Dough Ball

  • 4oz Ricotta Cheese

  • Corto Lemon Verbena Agrumato Method EVOO (drizzle)

  • 2-3oz Crushed Pistachios

  • 4oz Marscapone

  • Organic Honey (drizzle)

  • Zest of ½ a lemon

Preparation

  1. Stretch your Neapolitan dough to about 12”

  2. Spread the Ricotta Cheese onto the stretched dough with the back of a large spoon.

  3. Drizzle some Corto Lemon Verbena Agrumato Method EVOO all around the top of the Ricotta Cheese in a swirling motion.

  4. Launch your Pizza into the oven, if using an outdoor oven (such as an Ooni)  preheat your stone to 750°F, turn the flame down and bake for about 2-3 minutes. If using a home oven, preheat with a stone or steel to 500°F, and bake for 7-10 minutes (or until browned to your liking).

  5. Remove your pizza to a wire rack to cool while you finish topping, 

  6. Add another Drizzle of Corto Lemon Verbena Agrumato Method EVOO .

  7. Add a Sprinkle of crushed Pistachios.

  8. Pipe on Marscapone in stars around the pizza in a circular pattern.

  9. Finish with a Drizzle of Organic Honey and Lemon Zest

Tips

Don’t add the Marscapone while the pizza is hot right out of the oven, otherwise it will not hold its shape.

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