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This is a salad workhorse. You can swap ingredients, replacing pears with avocados or fennel. Using the lemon oil and the lemon juice together is not redundant: the Pasolivo Lemon olive oil is made with the oil from lemon peels, and the juice adds tang and acidity.
Olive oil cakes are becoming more common, and for good reason: they are moist beyond belief. This cake recipe is also non-dairy to boot. Have some Pasolivo Tangerine olive oil? This would be perfect for that, too. If you didn’t tell a soul that this was vegan, no one would know.