To produce our extra virgin olive oil with lemon we only use IGP certified lemons, i.e. produced in the Sorrento peninsula and the island of Capri, with an oval shape, a straw yellow color and a very fragrant peel. To obtain 100 liters of lemon oil we use 74 kilos of lemon peels, through a squeezing and infusion process.
Lemon oil has multiple uses in the kitchen, but it is particularly suitable for giving an extra touch to fish-based dishes and salads.
