Our California Lisbon Lemon extra virgin olive oil is made by crushing fresh, tree-ripened citrus fruit together with the olives at the time of pressing. This method captures the full essence of the citrus oil and color of the fruit, and imparts a richness of flavor to the oil which holds up even under light cooking. Citrus oils make wonderful vinaigrettes when paired with our White Balsamic Vinegar.

Perfect for sauteing vegetables for a pasta or rice dish, as a finishing oil for fish or chicken paired with fresh basil or cilantro, as a finishing oil for roasted potatoes with rosemary, or blended into mashed potatoes in place of butter.

Lemon Olive Oil Recipes