AL´OLIVIER olive oil with lemon

A L'OLIVIER olive oil with lemon, an aromatic seasoning oil from Nice

A L'OLIVIER makes this extra virgin olive oil in Nice and refines it with real lemon extracts. The result is a fresh seasoning oil that captures the Mediterranean lemon note of southern France, mild in olive flavour and finely citrusy on the finish.

How to use

Use the lemon oil wherever a fresh acidity fits. Whisk it into salad dressings and marinades, drizzle it over grilled fish and seafood, add it as a finish over carpaccio, bruschetta and asparagus, or stir it into dips and homemade mayonnaise.

Good to know: The lemon aroma is heat-sensitive. Use the oil cold or only at the end over the finished dish, not for hot frying, so the freshness is preserved.

A lemon vinaigrette for fish in 3 steps

1. Whisk three tablespoons of A L'OLIVIER lemon oil with one tablespoon of white wine vinegar.
2. Season with salt, pepper and a little honey.
3. Drizzle the vinaigrette over grilled fish or a leaf salad and serve straight away.

What makes this oil special?

A L'OLIVIER uses natural lemon extracts, including lemon from Nice, instead of artificial flavourings. This spreads the lemon note clearly and evenly through the oil, the oil stays pure in taste and the freshness stays stable across the whole bottle.

At a glance

• Extra virgin olive oil with lemon
• Made by A L'OLIVIER in Nice, France
• With natural lemon extracts, including lemon from Nice
• A seasoning oil for fish, seafood, salads and carpaccio
• Use cold or as a finish, not for hot frying

Goes well with

From the same house comes the A L'OLIVIER olive oil with herbs of Provence. A pure olive oil without flavouring is our Aderes olive oil. More oils are in the oil collection, with matching vinegars.

Frequently asked questions

What is the lemon oil best suited for?
For fresh, Mediterranean cooking. It tastes good over grilled fish and seafood, in salad dressings and marinades, over carpaccio and bruschetta and in dips and mayonnaise. Best used cold or at the end.

Can I fry with the oil?
It is not meant for hot frying. The lemon aroma is heat-sensitive and fades. Use it cold or add it over the finished dish.

Where does the lemon note come from?
From natural lemon extracts, including lemon from Nice. This spreads the aroma clearly and evenly through the oil and the oil stays pure in taste.

What is the difference from the olive oil with herbs of Provence?
The lemon oil is fresh and citrusy and suits fish, seafood and salads especially well. The olive oil with herbs of Provence tastes Mediterranean with thyme, marjoram and rosemary and suits savoury dishes.