For tapas



       and baking.




  • 4 to 6 Bell Peppers: green, red, or yellow. You may also use the hot versions.
  • The Dressing:
  • 3 Tbsp Floribbean Key  Lime Savory Oil.
  • 1 Tbsp White wine vinegar
  • Salt and pepper to taste.

Place peppers in a pre heat 375° oven until the skin turns dark , when done place them in a plastic or paper bag for 10 minutes to maintain moisture.

When cools off place them under running water, cut them in half and remove skin and seeds. Use  a deep bowl to place peppers and baste them generously with the Key Lime Savory Oil dressing. Cover, and chill. This keeps for a week or more in the refrigerator.

For the Dressing: In a small bowl combine ingredients and beat;  add salt and pepper last.

Note: Depending on the size of the peppers, you may have to double dressing quantities. Serve with sliced mozzarella and tomato slices for a starter.

Mix with baby lettuce for salads or toss with pasta for summer quick, light and cool meals.



  • One  pound of large raw  shrimps.(20 to 30 units x lb.)
  • 1/4 cup (4 oz.) of Floribbean Key Lime Savory Oil.
  • 4 Tbsp. unsalted light butter.
  • 2 Tbsp.  minced garlic.
  • Salt and pepper to taste.
  • ½ teaspoon ground Paprika.
  • 1 ½ Tbsp. Minced cilantro or parsley for garnishing.

In a large glass or plastic bowl mix Oil, pepper and paprika, pour clean, deveined raw  shrimps to marinade for some 15 to 20  minutes on that mix.

On a medium heat add  butter and  minced garlic until butter melts; immediately add marinated shrimps, a pinch of salt and saute  for some 8 to 12 minutes until the shrimps become reddish and moist. Take shrimps off the skillet, splash with fresh chopped cilantro and serve immediately.  



  • 1 lb of thinly sliced tuna/mahi-mahi or any other with fish fillet makes two servings.
  • ½ CUP (4 OZ) Floribbean Key Lime Savory Oil.
  • 8 lge garlic cloves finely minced.
  • 3 Tbs. red pepper flakes or Cayenne pepper.
  • ½ CUP (4 OZ) White wine.
  • 2 Tbsp. paprika.
  • Salt and pepper to taste, and a sprig of chopped garlic for garnish.

On a  skillet pour the Key Lime Savory Oil to warm up in a medium heat, add the minced garlic and the flake pepper and saute for one minute.

Remove from heat and add the white wine and paprika (it will splatter so use a screen to cover) stir well and saute for another minute. Turn to ¾ heat and add the fillet until turn brown but flaky.

Enjoy this limy tropical dish.

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Key Lime Savory Oil

  • Product Code: 118B
  • Availability: In Stock
  • $7.99