Why add an orange and lemon pressed olive oil to your menu?
Putting an orange and lemon pressed olive oil on your menu means offering your customers a new, seasonal sensory experience. This oil, made by milling fresh citrus fruit together with the olives at the moment of extraction, stands apart from a conventional flavoured oil through the natural character of its aromas and the intensity of its scent.
- It lifts summer dishes such as fish carpaccio or fruit salads.
- It brings an authentic Mediterranean touch, ideal for autumn menus.
- It sets you apart from other establishments through freshness and originality.
To go further in personalising the customer experience, you can put together a made-to-measure selection of oils for the table.
Uses and pairings in a professional kitchen
Starters and cold dishes
Orange and lemon pressed olive oil works as a finishing touch on light starters:
- White fish or scallop carpaccio
- Fennel, citrus and rocket salad
- Burrata with lemon zest
Hot dishes and desserts
It also lifts hot dishes, for example:
- Grilled fish fillets straight out of the oven
- Roasted summer vegetables just before service
- Fresh fruit salad or a chocolate dessert
Pairing it with white balsamic vinegar from Modena creates a balanced duo for creative dressings.
Handling, formats and presentation in the dining room
Formats suited to catering
To deal with turnover and hygiene constraints, go for suitable formats:
- 200 ml bottles for the table, to be replaced regularly
- 5 L cans for the kitchen, to be decanted into cruets or drip-free pourers
Discover the range of orange and lemon pressed olive oils or choose a professional 5 L can to make the most of your purchasing.
Highlighting it on the menu and in the dining room
- Mention the origin and the extraction method on the menu: "orange and lemon pressed olive oil, fresh citrus milled with the olives".
- Offer a tasting with artisan bread to make more of the experience.
- Train the front-of-house team to present the oils, so they spark curiosity and conversation with the customer. To go further, take a look at the trade section.
What sets it apart: the availability calendar
Orange and lemon pressed oils are made in limited quantities, mainly in late winter and spring, when the citrus fruit is fully ripe. Stock for the catering trade is generally available from March to September, which makes it a seasonal, distinctive product to put forward first at the start of the autumn season.
Frequently asked questions
What is the difference between an orange and lemon pressed olive oil and a flavoured oil?
An orange and lemon pressed oil is made by milling the fresh fruit together with the olives during extraction, whereas a flavoured oil comes from adding flavourings after extraction.
Which restaurant dishes does orange lemon olive oil lift?
Fish carpaccio, fennel salads, roasted vegetables, chocolate desserts or fruit salads.
Which formats work best for catering?
200 ml bottles for the table and 5 L cans for the kitchen, to be decanted into suitable containers.
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