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 sautéing 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.

Dear Customers,  
Due to a terrible crop failure for the both the olive and citrus crops this past year, 2006, we will be unable to offer our Lisbon Lemon olive oil. We are terribly sorry for this, but nature had other plans for lemon oil this year. Please try our orange and lime oils, which should be available shortly, as the orange and lime crop were not as severally damaged.  We will hopefully be able to make lemon oil this year, 2007, to have available in early 2008.  Thanks,  
Trish