Lemony Orzo

1 cup orzo pasta
3 T. OLIVE MILL Lemon olive oil
1 garlic clove
1 ½ t. lemon zest
3 T. minced parsley.
¼ cup grated parmesan cheese
3-4 Kalamata olives, pitted
Sliced scallions, sliced

Boil orzo until al dente; drain.  In a skillet heat oil and garlic about 2 minutes.  Raise heat to medium and stir in orzo, zest and parsley.  Cook, stirring until hot.  Remove from heat and stir in cheese, olives, scallions and pepper to taste.

Lemon Extra Virgin Olive Oil

This top-selling oil from California is made by crushing lemons with olives to extract this delicious flavored extra virgin olive oil.

Pitted Queen Olives

16 oz. of Sicilian style pitted queen olives, great for stuffing