Three oysters, each topped with a bright, vibrant contrast - a crisp granita, a ruby-hued mignonette, and a hint of spicy olive oil.
Prep time: 10–15 minutes
Granita freezing time: 12 hours
Serves: 12 fresh oysters
Ingredients:
Apple Granita:
2 Granny Smith apples
5ml lime juice
5ml lemon juice
25ml Olivetta White Balsamic
30ml sugar
Pomegranate Mignonette:
30ml Olivetta Pomegranate Balsamic
30ml Olivetta Delicate extra virgin olive oil
1/4 cup fresh pomegranate arils
1 small shallot, finely diced
Lime Jalapeño:
3 sliced pickled jalapeños
3 tbsp Olivetta Lime extra virgin olive oil
1 tbsp jalapeño pickling brine
Baby coriander leaves to decorate
Directions:
Apple Granita:
Juice 2 apples in a cold press juicer, or use 180ml fresh apple juice. Mix apple juice, lime and lemon juice, Olivetta White Balsamic, and sugar together and heat gently until sugar dissolves. Pour into a freezable container, cool to room temperature, then freeze for 12 hours or until solid. Using a fork, rake to form flakes and return to the freezer until serving. Top 4 oysters with a tablespoon of granita.
Pomegranate Mignonette:
Combine Olivetta Pomegranate Balsamic with Delicate extra virgin olive oil, fresh pomegranate arils, and finely diced shallot. Season to taste and spoon over 4 oysters.
Lime Jalapeño:
Finely dice 3 jalapeño slices and combine with Olivetta Lime extra virgin olive oil, pickling brine, and salt and pepper. Spoon over 4 oysters and garnish with baby coriander leaves.
