Sourcing orange and lemon pressed olive oil for restaurants and hotels

Why choose orange and lemon pressed olive oil for your restaurant

Orange and lemon pressed olive oil stands out with its fresh and complex aromas, resulting from the simultaneous co-pressing of citrus fruits and olives, without added flavorings. This artisanal process yields an ideal oil for salad dressings, fish, desserts, or even as a finishing touch on creative dishes. Used judiciously, it offers a unique culinary experience and can highlight a seasonal menu starting in the fall.

To learn more about the diversity of olive oils for restaurants, visit our professional section.

Logistics and stock rotation: key points for successful supply

Choosing the right formats and anticipating demand

Efficient sourcing begins with selecting formats appropriate to usage frequency:

1. 200 ml bottles for finishing individual dishes or for single tables.
2. 500 ml bottles for mise en place or table service.
3. Larger containers (1L or more) for kitchen preparation or high-turnover establishments.

Find orange and lemon olive oil in various formats suitable for restaurants.

Mastering rotation and limiting oxidation

• Store oil away from light and heat.
• Opt for monthly replenishment to ensure product freshness.
• Use a lot traceability system to simplify inventory management.

A differentiating point: some batches of this oil are vintage and available only by professional order, to be reserved in advance before the new season.

To personalize your containers or your menu, visit the personalization page.

Tips for incorporating orange and lemon olive oil into your menu

Uses and customer appreciation

• As a finishing touch on a fish carpaccio or a seasonal fruit salad.
• To accompany a dessert made with fennel, citrus, or chocolate.
• On the table, in a personalized bottle, to reinforce the establishment's identity.

Don't hesitate to offer a trio of olive oils for table tasting.

Training the team and communicating about the origin

• Present the oil in the dining room with a discourse on the co-pressing of fresh citrus fruits, a rare method in restaurants.
• Highlight the Calabrian origin and seasonality (available in September for the fall season).
• Adapt the menu according to the season: orange and lemon oil truly shines with late summer and autumn dishes.

For large volumes or a customized offer, please contact the professional section.

Checklist for flawless sourcing

1. Select the appropriate format for use (plate, table, kitchen).
2. Plan replenishment for the fall season to ensure freshness.
3. Store in optimal conditions (away from light, stable temperature).
4. Train the team on the presentation and use of the oil.
5. Highlight the specificity of co-pressing and its origin.

Frequently Asked Questions

How to store orange and lemon pressed olive oil in a restaurant?

Store in a cool place, away from light, and carefully close each bottle after use to prevent oxidation.

Which dishes best showcase orange and lemon pressed olive oil?

Carpaccios, fish, fruit salads, desserts with citrus or chocolate, as well as certain autumn vegetables.

Where can I order orange and lemon pressed olive oil in professional format?

You can find it in the orange and lemon olive oil range and contact the professional section for a tailored offer.