Winner Of the Silver SOFI Award 2008
A heavenly combination of Peranzana olives and Gargano lemons.
Both harvested by hand, the olives are cold pressed simultaneously with the entire lemons in the traditional pink granite mills. This method captures the full essence of the citrus and guarantees this delicate Extra Virgin Olive Oil With Lemon.
INGREDIENTS: extra virgin olive oil and lemons.
Pairing suggestions:
Grilled salmon with lemon drizzle, baked cod with herbs, shrimp scampi, seafood pasta with garlic and lemon, lemon-infused risotto, avocado and feta salad, mixed grain salad with lemon dressing, roasted chicken with lemon zest, turkey with citrus glaze, chilled cucumber soup, light chicken broth with lemon touch.
For a real treat try mixing our Lemon Olive Oil with our White Balsamic Vinegar to obtain a delicious and unique vinaigrette.
“We have never made anyone taste this that hasn’t said WOW”
