Tunisian eureka lemon ripen at the exact time as their olives (chetoui and chemlali variety). We captured the light refreshing flavor of this sensational combination by crushing just-picked lemons with just-picked olives.
Notes: Just perfect to saute shrimp or scallops in or to drizzle on chicken or fish. Heat for a few seconds and dip hot crab, lobster or shrimp into this rich and tasty olive oil instead of butter. Try marinated baked asparagus with this oil or drizzle over shaved spring onions with a sprinkle of sea salt.