Oracle's limited-edition “Agoureleo” (meaning "early harvest oil" in Greek) is the highly treasured oil that trickles out of the very first press of the fall season — the absolute freshest and most flavorful oil you’ll taste. Certified as USDA and European Union organic, our Agoureleo oil is made with green olives that have been picked while still young and unripe, giving the oil a more raw and unfiltered taste with a rich, peppery herbaceousness. Its health benefits are supercharged, too: In fact, the oil has been found to contain four to five times the amount of polyphenols — powerful phytonutrients that have been linked to higher levels of anti-aging antioxidants and anti-inflammatory effects — as the average extra-virgin olive oil. To fully appreciate its extraordinary freshness, please consume our “Agoureleo” by March 31, 2021.

Oracle’s limited-edition “Agoureleo” oil makes a zesty and nutrient-rich tahini dressing.

We love pairing Oracle’s early harvest “Agoureleo” oil with Aran Goyoaga’s Shaved Beet and Lentil Salad with Tahini and Preserved Lemon Dressing. The peppery kick from the Agoureleo is a perfect balance to the saltiness from the preserved lemons and the nuttiness of the tahini. See below for the recipe from her highly coveted cookbook, Canelle et Vanille.

RECIPE MAKES 4 SERVINGS

2 1/2 cups cold water

1 cup French lentils

2 large cloves garlic, peeled and crushed

2 thyme sprigs

1/4 cup Agoureleo olive oil, divided

2 teaspoons coriander seeds

1 teaspoon cumin seeds

2 tablespoons tahini (we like Soom or Seed + Mill)

2 tablespoons finely chopped preserved lemon rinds

2 tablespoons apple cider vinegar

1 tablespoon finely chopped Italian parsley

1 teaspoon flaky sea salt

1/2 teaspoon freshly ground black pepper

2 medium golden beets, peeled and thinly sliced

2 medium Chioggia beets, peeled and thinly sliced

2 radishes, thinly sliced (we like watermelon radishes)

1/2 small red onion, thinly sliced

*We like using a mandolin for all the thinly sliced vegetables.

1. Combine water, lentils, garlic, thyme, and 2 tablespoons of the Agoureleo oil in a medium pot over medium-high heat. Cover, reduce heat to medium-low, bring to a simmer, and cook until the lentils are tender, 30 to 35 minutes. Pick out the garlic and thyme and discard. Drain any excess liquid, and transfer the lentils to a large bowl.

2. Meanwhile, toast the coriander and cumin seeds in a small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to a mortar and pestle and grind to a powder. Transfer to a small bowl and whisk in the remaining 2 tablespoons olive oil, tahini, preserved lemon, vinegar, parsley, salt, and pepper. Pour the dressing over the lentils and toss to combine. Add the beets and toss again. Top with the radishes and red onion and serve immediately.