Olio Limone Giallo, lemon oil, Ursini

Fortunately, citrus and olives are ripe in Italy at the same time. 82% olives and 18% untreated, freshly harvested citrus fruits are ground together in the oil mill. As with normal olive oil production, amniotic fluid, solids and oil are separated. The result is the best virgin olive oil combined with the fresh aroma of the essential oils from the citrus peel. Not more. What used to be a waste product when cleaning the oil mill only became an indispensable standard product of fine taste through Giuseppe Ursini. An incomparable, intense taste experience with diverse uses in Mediterranean fish cuisine, for salads, pasta and poultry.