Lemon oil

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Condiment obtained by simultaneously squeezing olives and lemons.

The main feature of this condiment is the simultaneous grinding of olives and whole lemons, which allows for a delicate and medium-sweet flavour, with a fruity aroma, which marries perfectly with the powerful lemons ripened in southern Italy.

The variety of olives used in the preparation is the “Dolce di Rossano”, typical of the Sibari plain: harvested strictly by hand between October and November. Why in this period? Because this particular variety of olives reaches the peak of its flavor in these months, giving us an oil with a sweet, delicate and intense flavor.

Lemon Oil: From the Field to the Bottle

The olives we use for our oil are hand-picked and then washed and defoliated, as are the lemons. The two fragrant ingredients are then pressed together in a granite millstone and refined through a granulation process. Once in the decanter, the solid part (sanza) is separated from the liquid part, the must. This is then passed through horizontal separators where the mixture of extra virgin olive oil and lemon is separated from the water. The next step is bottling.

Abbinamento consigliato

Perfect with all types of fish and seafood salads and all meats, especially grilled and roasted ones. Delicious for enriching vegetable salads.