Lemon Extra Virgin Olive Oil 250 ml
Lemon Extra Virgin Olive Oil is different from olive oil mixed with lemon juice after production. The fresh character of the fruit and peel is integrated with early-harvest olive oil during processing. The palate first receives a clear citrus impression, followed by the gentle bitterness and peppery finish of the olive. This balance is especially useful in dishes that require both fat and acidity, giving the cook a practical way to control the final seasoning.
Fresh Lemons and Olives Pressed Together
Carefully selected olives and fresh lemons are processed and pressed on the same day. The lemon is not blended into finished olive oil later. Co-pressing allows the fruit character to spread more evenly through the oil and prevents it from tasting sharp or disconnected. The slight bitterness of the peel also works naturally with the olive’s own bitterness, creating greater length and structure than a simple mixture of oil and juice.
How to Finish Fish and Seafood
Add it after cooking to grilled sea bass, sea bream, salmon, prawns, calamari and octopus. A small pour just before serving keeps the lemon character clear without masking the natural sweetness of the seafood. Seasoning the food with salt before adding the oil makes it easier to judge the correct quantity. Shellfish generally requires only a few drops, while a larger grilled fish can take a fine line across the full serving surface.
Salads, Meze and Baking
It works particularly well with artichokes, sea beans, fava, avocado, rocket, fennel and salads built around fresh herbs. A controlled amount over yoghurt-based meze improves both the surface and the overall balance. Add it at the final stage to risotto, couscous and cooked pulses. It can also be used in olive-oil cakes and simple pastries, provided that the total amount of fat in the recipe is adjusted rather than increased without calculation.
Build a Wider Citrus Selection
For a rounder citrus finish with less sharpness than lemon, explore Orange Extra Virgin Olive Oil. To compare classic, lemon and orange oils across different recipes, choose the Citrus Olive Oil Set. The Salad and Meze Set offers a broader selection for cold dishes and table finishing.
Storage
Keep the oil in a cool, dry cupboard away from direct sunlight. To retain its fresh citrus character, protect it from strong heat and close the cap firmly after every use. Cloudiness or partial solidification may develop in a cold environment and will disappear as the oil returns to room temperature. Refrigeration is not required, but the storage area should not be exposed to frequent temperature changes or steam from cooking.
