We have a few clients we produce Meyer Lemon oil for and they've continued to "pressure" us into making our own. We harvest the olives for this relatively late in the season so they are riper, thus milder, than what we use for our other oils. A milder oil allows the lemon accents to shine through. The lemons and sliced and juiced, then the peels are stone crushed with the olives. This is the perfect oil for your bread, salad, or, how about fresh linguini with garlic and lemon oil? And of course, maybe the most important pairing, seafood - of any type - such as crab, halibut, swordfish, and more.
- Estate-Grown, CCOF-Certified Organic Olives