Olive oil obtained by the simultaneous grinding of olives and fresh citrons.
Olive oil and citron is a true digest of flavors. Here no artificial flavors! Just an exceptional oil associated with a fresh fruit with magic scents.
Citron is a citrus fruit with an exceptional fragrance. It is an unusual citrus fruit. Indeed, while we usually eat the fruit pulp, it is the bark that we prefer in the citron. The skin of the citron is bright yellow, slightly lighter than that of lemon. It is rough or smooth outside and its epicarp is very thick. Moreover, the pulp represents about 25% of the fruit and has a tangy flavor, tending slightly to bitter.
PDO Vallée des Baux de Provence olive oil is a high quality oil. This rare product, made from mature fruits on the sunny slopes of the Alpilles, comes from the Solonenque, Béruguette, Grossane and Verdale varieties. A delicate olive oil, complex and harmonious that should be used in raw net.
The combination of these two products produces a real fruit juice that is characterized by lemony notes on the nose.
Olive oil and citron will prove to be excellent on white meats and will be exquisite on a scallop carpaccio, a pumpkin soup or a carpaccio of poutargue. Delicious on an octopus salad or prawns à la plancha. Also perfect for catching a fish fillet, not to mention the wonderful wedding with lobster. More simply, fillet on fresh pasta garnished with pine nuts and basil. Amazing on a beef carpaccio, also amazing with a tuna tartare.
It is best to use olive oil and citron net raw for all your recipes.