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The artisanal craft of cultivating olive oil is rooted in our family's heritage, ensuring every drop is ethically extracted with care and passion. Our Classic Everyday Frying Olive Oil is smooth in flavor and golden in color. It’s a blend of only the best Extra Virgin Olive Oil and Olive Oil, making it perfect for your frying needs. This combination allows for a higher smoke point than the rest of our occasion olive oils, so you can fry up your chicken cutlets with ease.

Perfect For:

Pan Frying, Braising, Searing

RECIPE OF THE SEASON:

Braised Lamb in Tomato & Caramelized Onion Sauce

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INGREDIENTS 

• 2 tbsp. Botticelli Everyday Frying Olive Oil
• 2 lb. lamb shoulder or leg, cut into chunks
• 4 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 jar Botticelli Caramelized Onion Pasta Sauce
• 1 cup beef broth
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, for garnish

PREPARATION

1. Preheat your oven to 325F.
2. Season the lamb chunks generously with salt and pepper.
3. In a large Dutch oven or oven-safe pot, heat the olive oil over medium heat. Add the lamb chunks in batches and brown them on all sides, about 3-4 minutes per batch. Remove the browned lamb from the pot and set aside.
4. In the same pot, add the diced carrot, celery, and minced garlic. Cook, stirring occasionally, for 5 minutes or until the vegetables are softened.
5. Return the browned lamb to the pot. Pour in the Caramelized Onion Sauce and beef broth. Stir to combine. Add the dried oregano, thyme, and bay leaf. Stir and bring to a simmer.
6. Cover the pot with a lid and transfer to the preheated oven. Allow the lamb to braise in the oven for 2 hours or until the meat is tender.
7. Once the lamb is done, remove the pot from the oven. Garnish with chopped fresh parsley.
8. Serve and enjoy on its own or pair it with mashed potatoes, rice, or your favorite pasta.

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USE UP THE LAST DRIZZLE:

Here's some inspiration to help you finish off what's left of your Botticelli Favorites

• Finish off soups, stews, or pastas
• Swirl into hummus or dips
• Brush onto garlic bread