Lemon Fused Olive Oil

Harvested and produced using traditional granite millstones in Italy, this all natural fresh lemon fused extra virgin olive oil is produced by crushing the olives and lemons simultaneously in the same press without the use of any added essences. This process allows for the essential oils from the lemons to harmonize with the oil of Coratina olives. Excellent Complements • Scallops • Zucchini Salad • Greek Salad • Pasta • Crostini • Olive Oil Cake • Grilled Vegetables • Vinaigrettes • Summer/Winter Squash • Marinades for Poultry, Seafood, and Vegetables • Leafy/Winter Greens • Grains • Baked Goods Ideas for Use Use to sear, roast, or grill seafood. Combine with a suggested vinegar for a salad dressing or marinade, baste oven-roasted turkey, chicken, or other poultry. Use to poach center-cuts fish fillets; we especially like it with thicker, meatier fish such as salmon, trout, halibut, and arctic char. Use to sauté green beans, brussels sprouts, or broccoli Drizzle over grilled zucchini, fennel, asparagus, or baby artichokes. Use it to toss pasta primavera, couscous, or farro salad. Use to make a deliciously lemony homemade mayonnaise or aioli. Use in baking in lieu of melted butter or other oils: try it in pound cake, muffins, and zucchini bread. Wonderful on any type of salad, pairs well with any citrus or herb based balsamic