Citrus Olive Oil Set: Lemon, Orange and Classic
Not every recipe containing citrus requires the same finish. Fish and green salads generally benefit from the sharp brightness of lemon, while cheese, duck, salmon and desserts can be balanced by the rounder character of orange. Classic extra virgin olive oil provides the foundation when the natural taste of the olive should remain central. The Citrus Olive Oil Set allows these three approaches to be compared and used within one kitchen.
Set Contents and Production
The selection includes Extra Virgin Olive Oil, Lemon Extra Virgin Olive Oil and Orange Extra Virgin Olive Oil. Fresh fruit is co-pressed with olives in the lemon and orange products, while the classic oil carries only the natural character of the olive.
Lemon: Sharp and Bright
Lemon olive oil works as a finishing ingredient for grilled fish, prawns, calamari, artichokes, sea beans, fava and green salads. Adding it after cooking protects the citrus character from prolonged heat. Because it provides both fat and acidity, taste the dressing before adding separate lemon juice. It pairs particularly well with fennel, rocket, avocado and fresh herbs.
Orange: A Rounder Citrus Direction
Orange olive oil suits goat cheese, ricotta, rocket, walnuts, salmon, duck and chicken. A few drops can also finish dark chocolate, plain cake, vanilla ice cream and fruit salad. It offers a softer citrus effect than lemon, but this does not mean that the oil is sweet. Fruit and peel are balanced by the bitterness of the olive oil. Keep the quantity low when the recipe already contains significant sugar.
The Balancing Role of Classic Olive Oil
Classic extra virgin olive oil provides the foundation for breakfast, hummus, pulses, vegetables, soups and simple salads. It shows the fruit of the olive directly when citrus is not required. Rather than combining all three oils in one recipe, use each on a different dish for a cleaner result. For additional cold-plate options, explore the Salad and Meze Set.
Storage
Store the products in a cool, dry cupboard away from direct sunlight. Protect the lemon and orange oils from strong heat and close all caps firmly after use. Natural cloudiness or solidification may occur in cold conditions and will clear at room temperature. Do not add fruit, water, spices or sauces to the oils.
