Why lemon-pressed olive oil brings out the best in September's raw vegetables
The pairing of a lemon-pressed olive oil with raw seasonal vegetables owes nothing to chance: it rests on the freshness of the fruit and the brightness of the aromas obtained through co-milling, meaning fresh lemons and olives are extracted together, with no added flavouring. This process gives an oil of natural intensity, perfect alongside tomatoes, fennel, carrots or raw courgettes, all at their peak in September. Discover this lemon-pressed olive oil and give your salads a Mediterranean accent.
To go further, explore the orange and lemon olive oil, a gentler alternative for pairing with sweeter vegetables such as beetroot or yellow pepper.
How to get the lemon oil and raw vegetable pairing right: practical tips
1. Choosing the right seasonal vegetables
In September, go for:
- Heirloom tomatoes, for their juicy flesh
- Crisp fennel
- Thinly sliced raw courgettes
- New carrots
- Sweet peppers
Each of these varieties reveals its full flavour under a touch of lemon-pressed oil.
2. How much to use and how to dress
Pour the oil just before serving to preserve the freshness of the aromas. For a platter of raw vegetables (serves 4), count on 2 to 3 tablespoons of lemon-pressed olive oil.
Add a pinch of sea salt and, if you like, a little fresh lemon zest to sharpen the tangy note. For variety, pair them with a sun-dried tomato tapenade or a black olive tapenade to serve alongside your raw vegetables.
3. An Italian ritual at home and at the table
In southern Italy, raw vegetables with lemon olive oil are often shared at the start of the meal, on a large family board or as antipasti. To recreate that moment, think of the Italian aperitivo board and mix up the pleasures.
Co-milling: what sets it apart from a flavoured oil
There is one essential distinction between a lemon-pressed olive oil and an oil that has simply been flavoured: the first is obtained through co-milling, meaning the fresh lemons are crushed together with the olives during extraction, which guarantees a natural fragrance and an authentic intensity. Flavouring, on the other hand, means adding an extract or a flavouring afterwards, which never gives the same depth of taste. This traditional know-how, still practised in Calabria, makes all the difference when you taste it.
Find out too how bottle personalisation lets you create a table experience all your own, whether for a family meal or a special occasion.
Summary table: which September vegetables pair with lemon olive oil?
| Vegetable | Season | Pairing tip |
|---|
For more inspiration, browse the range of fruity olive oils or discover the professional solutions for the restaurant trade.
Frequently asked questions
What is the difference between a lemon-pressed olive oil and a flavoured oil?
Lemon-pressed oil is obtained by co-milling the fresh fruit with the olives, which gives a natural fragrance that is more intense than that of a simply flavoured oil.
Which September vegetables go best with lemon olive oil?
Tomatoes, fennel, courgettes, new carrots and sweet peppers are this oil's best allies in September.
Can lemon-pressed olive oil be used for dishes other than raw vegetables?
Yes, it also works for dressing raw fish, fruit salads or vegetable carpaccio for a Mediterranean touch.
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