Our Lemon Olive Oil is produced by pressing whole, fresh lemons together with early harvest, certified organic olives at the time of crush. Its light, refreshing flavor is just perfect to sauté shrimp or scallops or to drizzle on chicken or fish. Yet this versatile oil can also be used to bake sweets such as cookies, biscotti, cakes and in granola. It’s fabulous in marinades, dressings on salads, vegetables and more. Pairs amazingly with the Lavender Balsamic, Blueberry Balsamic, Raspberry Balsamic, Jalapeno White Balsamic, Honey Ginger Balsamic, Fig Balsamic and Pomegranate balsamic.
Pro Tip: Use in baking instead of vegetable oil for a delicious citrus flavor!
Traditional 18 Year Balsamic Vinegar
Lemony Crab Open Face Empenada Puffs
Lemon and Rosemary Mashed Red Potatoes
Betsy Mullen –
I have been using Meyer Lemon olive oil paired with Grapefruit Balsamic for many years now. Can’t quit it and don’t want to!
The best on salads with either their regular balsamic or grapefruit balsamic. Awesome!
Katie Noble –
Like their strawberry vinegar paired with lemon olive oil for a simple summer salad dressing.
Nicole Hedden –
I tried the new Meyer Lemon Olive Oil at the Park Silly Market and it was incredible! I could put it on bread, salads, and even desserts, like cheesecake.