Oyster with Sundried Tomato Infused Olive Oil
Directions
- Place some rock salt down on a serving platter. This will prevent the oysters from sliding around.
- In a food processor or blender add olive oil, basil, oregano, garlic, salt, pepper, lemon juice and sundried tomatoes. Puree mixture.
- Place a portion of the sundried tomato olive oil on top of each oyster. Followed by a sprinkle of parmesan cheese and some capers. Then serve.
Ingredients
- 2 tbsp Peak Fresh Produce® Basil, chopped
- tbsp Roma® Capers
- 3 tbsp Ultimo!® parmesan cheese, grated
- 2 tsp Roma Garlic, chopped
- 1/2 lemon Peak Fresh Produce® Lemon(s), juice only
- 2 cups Piancone® Oil, Olive, Extra Virgin, unfiltered
- 2 tbsp Peak Fresh Produce® Oregano, chopped
- 4 dozen Empire's Treasure® Oysters, Wild Caught USA, IQF Half Shell, thawed
- 1/4 tsp Magellan® Black Pepper, ground
- 1/4 tsp Magellan® sea salt
- 3/4 cup Magellan® sundried tomatoes, diced
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
