A Locally Sourced Product in Provence
Orange and lemon pressed olive oil is not just a simple flavored oil: it is the result of co-crushing fresh olives with whole citrus fruits, a traditional process from southern Italy now adopted by discerning tables in Provence. This extraction method guarantees a natural and deep blend of flavors, without added aroma, and meets a growing demand for authenticity. On the French Riviera and in Provence, this oil has become a mark of distinction on summer menus, particularly in guesthouses and gourmet restaurants.
To discover an example of oil produced with this expertise, explore the orange and lemon olive oil and get inspired by the professional uses detailed in the space dedicated to chefs and restaurateurs.
Uses of orange and lemon olive oil in Provençal cuisine
Fresh Starters and Salads
In Provence, orange and lemon olive oil enhances Niçoise salads, fish carpaccios, and summer crudités. A few drops are enough to transform a simple heirloom tomato salad or local burrata into a signature dish.
- Fennel, orange, and orange-lemon olive oil salad
- Sea bream carpaccio with citrus olive oil
- Grilled vegetables drizzled hot from the oven
Find plating ideas on the orange and lemon olive oil page and discover the trio of flavored oils to vary your table pairings.
Desserts and Sweet Pairings
Orange and lemon olive oil also finds its place on fresh fruit, peach salads, or artisanal ice creams. In Provence, some chefs use it to revisit Tarte Tropézienne or lemon madeleines, offering a wonderfully fresh finish.
- Summer fruit salad with a drizzle of citrus olive oil
- Polenta cake with orange-lemon olive oil
- Vanilla ice cream with citrus zests
For professionals, bottle customization (from 24 units) allows you to offer a unique product at the table: more information on the customization service.
Why orange and lemon oil is a must-have on the French Riviera
A Marker of Season and Terroir
Orange and lemon olive oil perfectly meets the demand for fresh, colorful, and local cuisine that characterizes Provence in summer. Its natural freshness, obtained by co-crushing, pairs perfectly with market produce: tomatoes, zucchini, peaches, grilled fish.
Differentiation for Restaurateurs and Guesthouses
Many establishments on the French Riviera now offer this oil for tasting, in individual portions or on the breakfast table. It allows them to differentiate themselves to a clientele looking for an authentic experience and rare products, while remaining within the Mediterranean tradition.
To go further, explore the discovery duo or the personalized bottle for establishments.
Recognized Expertise
Calabrian orange and lemon olive oil has been recognized multiple times in international competitions, and is now adopted by Michelin-starred chefs in Provence. This blending of Mediterranean traditions is embodied in seasonal products, hand-pressed as soon as they are harvested.
Frequently Asked Questions
- What's the difference between a pressed orange and lemon olive oil and a flavored oil?
- Can orange and lemon olive oil be used for cooking?
- Where can one buy artisanal orange and lemon olive oil in Provence?
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