How We Make Our Lemon Olive Oil
Our lemon olive oil starts with single-estate Tuscan EVOO — cold-pressed from olives grown on small family farms in Tuscany — then cold-fused with pure, natural lemon oil during pressing. We don't add lemon essence after the fact, and we don't use heat or artificial flavors. The result is a bright, true-to-fruit citrus character that lifts dishes without ever overpowering the underlying olive oil. Every bottle is handcrafted in small batches in Boulder, Colorado.
How to Use Lemon Olive Oil
This is one of the most versatile oils in our shop — bright, light, and easy to layer into almost anything you cook. Drizzle it over grilled fish, salmon, chicken, or shrimp to finish with a clean citrus note that pairs effortlessly with seafood. Toss a tablespoon through warm pasta, roasted vegetables, or fresh salads to wake up the flavors right before serving, or brush it over breads, crostini, or focaccia in place of plain olive oil for a brighter dipping experience.
What's Inside
Each 8.5 fl oz (251 mL) bottle contains just two ingredients: organic True Tuscan extra virgin olive oil from a single estate, and natural lemon oil. There are no preservatives, no artificial flavors, and no shortcut infusions.
