September Green Bean Sauté with Lemon Olive Oil: the Italian Recipe to Try

Why choose lemon olive oil for September green beans?

In September, green beans are at their best: slender, crisp and full of flavour. To bring them to life, lemon olive oil adds a freshness that recalls the cooking of southern Italy. This oil is made by crushing fresh lemons together with the olives at the moment of extraction, with no added flavourings. This artisanal process reveals intense citrus notes, perfect for waking up a simple green vegetable.

Discover how the green bean sauté with lemon olive oil finds its way onto your table and how to get the dose right for a balanced result. To mix things up, think about personalising olive oil bottles as a gift or to create a signature table setting.

The recipe step by step: green bean sauté with lemon olive oil

Ingredients for 4 people

1. 500 g fresh September green beans
2. 2 tablespoons lemon olive oil
3. 1 garlic clove
4. Grated zest of half an unwaxed lemon
5. Fine salt, freshly ground black pepper
6. A few flat-leaf parsley leaves

Preparation

1. Top and tail the green beans, wash them and drop them into a large pan of salted boiling water for 5 minutes. Drain them quickly and run them under cold water to set the colour.
2. In a large frying pan, gently heat the lemon olive oil with the garlic clove, peeled and lightly crushed.
3. Add the drained green beans and sauté them for 3 to 4 minutes over medium heat, stirring so they are well coated.
4. Add the lemon zest, salt, pepper, toss one last time and scatter with chopped parsley just before serving.

You can also explore other oils in the same family, such as orange and lemon olive oil, to vary the aromas and pairings in your cooking.

Tips for a successful sauté and for varying the pairings

How to use it and mistakes to avoid

• Use really fresh green beans for a crisp texture.
• Don't overdo the oil: 2 tablespoons are enough to bring out the lemon flavour without masking the taste of the vegetable.
• Add the lemon olive oil in two stages: part of it for cooking, part of it drizzled over just before serving.
• Avoid browning the garlic; it should simply perfume the oil without turning bitter.

Delicious pairings

• This sauté is a perfect match for grilled fish or roast poultry.
• For a vegetarian meal, serve it with a soft-boiled egg or a burrata.
• For a professional touch, offer it on an aperitif board with spreads and olives.

Variations and personalisation in Italian cooking

Ideas for going further

• Add a few halved cherry tomatoes for a splash of colour.
• Swap the parsley for fresh basil if you want an even more Mediterranean note.
• For a complete dish, add steamed new potatoes cut into rounds.

The element that can't be replicated

The lemon olive oil used here comes from the co-crushing of Calabrian lemons and olives harvested at full ripeness in September, a rare process that guarantees an aromatic intensity no simple flavoured oil can match.

Explore the whole range of artisanal olive oils for more seasonal recipes, or take a look at the service for professionals if you cook for a crowd.

Frequently asked questions about the green bean sauté with lemon olive oil

1. How do you choose a good lemon olive oil for cooking?

Go for an oil made by co-crushing, with no added flavourings, and check where the lemons come from.

1. Can the green bean sauté be prepared in advance?

Yes, but add a drizzle of lemon oil at the last moment to keep the aromas fresh.

1. What other vegetables can you cook with lemon olive oil?

Try it with courgettes, new carrots or early potatoes for a bit of variety.