Frantoio Muraglia aromatic lemon extra virgin olive oil is just what you need to take your fish and seafood dishes to the next level. The remarkably fresh, zesty lemon flavour is achieved by pressing real lemons at the same time as the olives – so the oil is infused with flavour right from the point of extraction, not artificially flavoured later on.
It was love at first taste for chef Angelo Sabatelli, of one Michelin-starred restaurant Angelo Sabatelli in Putignano, Apulia. This olive oil cold pressed with IGP Rocca Imperiale lemons from Calabria ‘got [his] attention: it’s fresh, strong and pungent with a clear taste.’ Angelo quickly developed a recipe with the aromatic lemon oil – red shrimp ravioli in a lemon-flavoured shrimp broth with nasturtiums. Just before serving, he lightly brushes the ravioli with the lemon oil for a burst of flavour.
Learn more about Frantoio Muraglia’s aromatic collection in this video:
Frantoio Muraglia are passionate about olives. Watching over their company is the oldest olive tree in their grove – a majestic Coratina olive tree that is at least 450 years old and still gives fruit. They’ve been growing and pressing olives in the same way for nearly five generations of the Muraglia family, and their extra virgin olive oils have won numerous awards.
No vacuum harvesting techniques used, songbird friendly.
Ingredients: extra virgin olive oil (75%), fresh Rocca Imperiale lemons IGP (25%).
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