Sciabica's Lemon Olive Oil — 100% California Extra Virgin

Fresh lemons crushed with California olives at the press, not flavored afterward.

Most lemon olive oil is regular oil with lemon flavoring stirred in. Sciabica's is made the old way: whole fresh lemons go into the press with just-harvested olives, so the citrus oils and the olive oil come out together. The result is a bright, sweet-tart oil that tastes like lemon zest rather than lemon candy. It's still a 100% California extra virgin olive oil underneath, cold-pressed, rich in monounsaturated oleic acid and the polyphenols that give good olive oil its peppery bite.

Who this is for

• Fish and chicken: drizzle after cooking and skip the lemon wedge
• Steamed or roasted vegetables that need waking up
• Salad dressing in ten seconds: this, a pinch of salt, done
• Baking: lemon olive oil cake, or swap for butter in a pound cake
• Anyone cutting seed oils who wants their cooking fat to add flavor, not just replace it

Details

500 ml bottle. Store cool and dark, away from the stove. Best within a year of opening.

Cold-pressed by the Sciabica family in Modesto, four miles from our front door. America's oldest continuously operating olive oil producer, pressing since 1936 and now in its fifth generation.