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Add the cheerful flavour of citrus zest to your favourite fall dishes.
Cold pressing our lemons, limes, oranges and grapefruits at the same time as our olives results in a “fusion” of zest and extra virgin olive oil.

Keep zest on hand whenever your recipe calls for it. And no need to get out your grater!

This fabulous fall treat is incredibly healthy and easy to make.

Servings: 4


3 Tbsp. Honey Ginger White Balsamic (leave 1 Tbsp. aside)
2 Tbsp. Soy Sauce
4 Tbsp. Persian Lime Olive Oil (leave 1 Tbsp. aside)
2 Tbsp. Grill Seasoning
1 (about 1lb) Pork Tenderloin


Preheat oven to 425 degress. Trim tenderloin of extra fat and remove the “silver” skin with the end of a sharp knife and careful peel back. Combine honey ginger, soy sauce, 3 tbsp. lime olive oil and grill seasoning in a large sealable plastic bag. Add pork to marinade. Coat evenly and let stand 30-40 min.

In a large frying pan heat 1 tbsp. lime olive oil. Take the pork out of the bag, putting the marinade aside. Add to the pan and cook for 1 minute per side (total 4-5 min.) until browned. Place tenderloin in greased baking dish and brush remaining marinade over tenderloin.

Roast 12 to 15 min. or until thermometer reads 140 degrees in thickest part of tenderloin. Remove from oven and let rest for 10 min. before serving.

Cut into 1” slices, lay on serving platter, drizzle with remaining Lime Olive Oil and Honey Ginger Balsamic. Serve.