Why orange lemon olive oil is the star of September
In September, Italian cooking goes through a transition: summer flavours linger while the first autumn fruits and vegetables reach the markets. Orange and lemon pressed olive oil then becomes the ideal ally for stretching that summer freshness into your dishes. This is not simply a flavoured oil: it is made by milling fresh citrus together with the olives, which gives it a unique intensity and naturalness.
For the new season, it proves essential:
- It lifts September mixed salads (rocket, figs, walnuts).
- It brings out the best in late summer vegetables such as aubergines and courgettes.
- It adds a touch of originality to seasonal fruit desserts.
You will also find it in the 200 ml olive oil trio, to vary the pleasures at the table.
Pairing ideas and uses in early-autumn Italian cooking
Salads and seasonal vegetables
Orange lemon olive oil goes particularly well with:
- Salads of rocket, figs and shavings of Parmesan.
- Pan-fried courgettes or aubergines, for a fresh, tangy note.
- White fish or vegetable carpaccios, where it works far better than a plain squeeze of lemon.
To discover other combinations, explore the range of flavoured oils and find the oil that suits every September dish.
Desserts and late summer treats
In baking or on a fruit salad (peaches, grapes, plums), a few drops of this oil transform the dessert. It also goes perfectly with dark chocolate or a panna cotta, for a delicate finish.
To go further, see how orange and lemon pressed olive oil can elevate your table at a large gathering or inside a gift set.
Keeping summer at the table: how to use it
How to use orange lemon olive oil well
- Always add it at the end of cooking or cold, to preserve its aromas.
- Use it sparingly: a few spoonfuls are enough to perfume a whole dish.
- Try it as a finishing touch on a risotto, a white pizza or a fresh cheese.
For an authentic experience, consider the personalised bottle: ideal for giving your table a signature or for an autumn gift.
The best September pairings
- Rocket, fig, walnut and Parmesan salad
- Pan-fried courgettes, orange zest, orange lemon oil
- Sea bream carpaccio, orange lemon oil, fleur de sel
- Seasonal fruit salad, a touch of orange lemon oil
- Panna cotta, citrus coulis and orange lemon oil
You will find more inspiration in the professionals section, to bring this oil onto the menu of your restaurant or hotel.
Frequently asked questions
What is the difference between an orange and lemon pressed olive oil and a flavoured oil?
Orange and lemon pressed olive oil is made by milling fresh citrus together with the olives, right at extraction. It is not simply flavoured by adding an essence or an essential oil, which guarantees the authenticity and the power of its aromas.
Can you use orange lemon olive oil for hot cooking?
It is best used cold or as a finishing touch, to preserve its aromas. In long cooking, its fruity notes fade. Use it instead as a final touch on hot or cold dishes.
Where can you buy a quality orange and lemon pressed olive oil?
You can find it online in the flavoured oil selection, available in individual bottles or in discovery sets, with the guarantee of extraction by milling fresh citrus together with Italian olives.
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