Lemon Oil – Olio al Limone

Lemon oil from Vitelium. Olives and untreated lemons pressed together, without flavorings.

Lemon oil from the Vitelium manufactory is a flavored oil from Molise, for which fresh lemons are cold-pressed together with olives. No olive oil with added lemon flavoring, no substitute for lemon juice, not for frying.

The lemon oil Olio al Limone from Vitelium is made by cold-pressing 77 percent olives and 23 percent untreated lemons together. Many flavored oils on the market are made differently: finished olive oil is added with lemon flavoring afterwards. At Vitelium, whole fruits go into the mill with the olives. According to the manufacturer, they deliberately refrain from using flavorings. The result smells of peel, not candy, and tastes delicately tart instead of sour. Anyone who likes to round off fish and vegetables with lemon will get a different tool with this than a lemon wedge.

Lemon peel instead of lemon juice in the bottle

The Olio al Limone smells of freshly grated lemon peel, bright and aromatic. On the palate it remains soft, with a fine acidity and the slight bitterness of a green olive oil in the background. The lemon tastes round and natural, without the sharp tone of artificial flavorings.

This is explained by the production. During the joint pressing, the aromatic oils from the peel pass into the oil above all. The juice and water of the fruit are separated by the centrifuge together with the fruit water of the olives.

Anyone who therefore expects the acidity of lemon juice will be disappointed. For a classic, distinctly sour dressing, you still need vinegar or juice. The oil provides aroma and freshness, not acidity.

Fish, antipasti and a surprising dessert

The manufacturer recommends the oil for salads, antipasti, vegetables and grilled fish. A tablespoon over grilled sea bass or fried shrimp, immediately before serving, replaces butter and lemon at once. For salmon tartare or veal carpaccio, a teaspoon per portion is enough.

For antipasti, grilled zucchini, steamed asparagus or fresh buffalo mozzarella are suitable. Finely shaved fennel with salt, pepper and the oil makes a salad in two minutes. A bowl of couscous with mint and cucumber also benefits from it, as does a chicken leg from the grill with fresh thyme.

A trick from Italy: a scoop of vanilla ice cream, a few drops of lemon oil and a pinch of flake salt on top. Sounds unusual, but works because the fat and lemon peel balance the sweetness.

Our tip: Spaghetti al Limone are ready as soon as the pasta is cooked. Drain, catch some cooking water, and toss with the oil, Parmesan and black pepper. One tablespoon of oil per person is enough.

Why olive oil becomes a flavored oil here

According to the ingredients list, the product consists of 97 percent extra virgin olive oil and 3 percent lemon extract. Both come from the same cold pressing, in which olives and lemons are processed together in a ratio of about three to one. The lemons are untreated, which is crucial in processing with the peel. This means that the peels were neither waxed nor treated with preservatives against mold after harvest.

As soon as fruits are pressed together, the oil legally loses its extra virgin status. The correct designation is flavored oil. This is not a judgment of quality, but a question of category.

The olives grow in the family-owned groves around Provvidenti in Molise. There, plant biologist Davide Petrollino is responsible for cultivation and production. Constanze Engelbrecht runs the company in Hamburg. The manufacturer states a shelf life of one and a half to two years after bottling. The fresh citrus scent is most noticeable in the first months after opening.

An oil for the quick, bright kitchen

The lemon oil is intended for people who cook Mediterranean and uncomplicated: lots of vegetables, fish, salads and short cooking times. It makes simple dishes fresher with one step, without additional ingredients. As a guest gift, it will delight anyone who likes to prepare fish.

It also has its place in baking. In a simple sponge cake with olive oil, it replaces part of the oil and brings lemon scent without you having to grate peel. The scent is milder after baking, but well noticeable.

For the pan, the oil is not suitable, because heat evaporates the citrus aromas in seconds. Store the oil away from light and cool. Anyone looking for a strong herbal note instead of lemon will find it in the rosemary oil from the same mill. For salads without a citrus note, the FRENTANUM olive oil in 250 ml is suitable.

Lemon and olive from one press, honest and without flavoring: for fish, vegetables and all dishes that deserve a fresh final touch.