Lemon-pressed olive oil: definition, extraction and everyday uses

What is lemon-pressed olive oil?

Lemon-pressed olive oil, often simply called lemon oil, is not just a flavoured oil like the ones you sometimes see on the shelf. It is obtained by co-milling the olives and fresh lemons at the moment of extraction, a method that captures the essence of the fruit in the oil from the very start. This fundamental difference guarantees a freshness of aroma and an authenticity that added flavourings can never match. This technique, mastered for generations in Calabria, gives an oil that is bright, lemony and balanced all at once.

To go further into extraction techniques and discover other exceptional oils, explore the selection of lemon-pressed olive oils and take a look at the bottle personalisation service for a made-to-measure experience at home.

Extraction, method and how it differs from flavouring

Co-milling: the traditional method

Co-milling means pressing whole olives and lemons together, in the same mill, at the moment of crushing. This artisanal method, used mainly in southern Italy, respects the seasonality of the fruit and preserves all the natural aromas. Unlike an oil that is simply flavoured, no artificial flavouring is added after extraction.

Why choose a pressed oil rather than a flavoured one?

1. Quality of the natural aromas: fresh lemon brings a bright, subtle note.
2. Transparency about what is inside: you know exactly what you are tasting.
3. Authenticity of the terroir: every bottle reflects the harvest and the season.

To compare the different types of olive oil, take a look at the 200 ml olive oil trio, which includes a lemon-pressed version.

Everyday uses for lemon-pressed olive oil

At the table, in the kitchen and to lift your recipes

Lemon-pressed olive oil is ideal for:

1. Dressing September salads and raw vegetables, such as rocket or fennel.
2. Finishing grilled fish or a carpaccio, to add a controlled touch of acidity.
3. Flavouring steamed or roasted vegetables, without overpowering their natural taste.
4. Lifting a simple dessert, such as a fruit salad or plain yoghurt.

Discover more pairing ideas and recipes on the professionals area page, where you will find advice suited to both home cooking and professional kitchens.

A tip you will not find elsewhere: the Carolea variety

In Calabria, the Carolea olive variety is often used for lemon-pressed oils because its natural sweetness highlights the acidity of the fruit without crushing it. This unique combination is a signature of Calabrian family mills, rarely found anywhere else.

Checklist for choosing a genuine lemon-pressed olive oil

1. Check that the label carries the words "pressed with fresh lemon" or "co-milled".
2. Go for batches with a recent harvest date, as lemon quickly loses its intensity.
3. Prefer a dark glass bottle to protect the oil from light.
4. Ask whether the olive variety is specified, as Carolea is a guarantee of balance.
5. Explore the option of personalising your bottle through the configurator.

Frequently asked questions

What is the difference between a lemon-pressed olive oil and a lemon-flavoured olive oil?

Lemon-pressed oil is obtained by co-milling the fresh fruit with the olives, whereas a flavoured oil simply has a flavouring added after extraction. The result on the palate is more natural and more complex with the pressed version.

How should you store a lemon-pressed olive oil?

Keep your bottle away from light and heat, ideally in a cupboard or a cool cellar. Use it within six months of opening to enjoy all its freshness.

Can you personalise a bottle of lemon-pressed olive oil as a gift?

Yes, you can create your own design on the personalisation page, from 24 bottles upwards, an option often chosen for family events or corporate gifts.