A first in New Zealand, the cold press ‘Lot Eight Citrus olive oil’ is a blend created by our oil maker for chefs looking for real fruit flavours to finish seafood dishes. This golden blend bursting with real citrus notes is created by milling fresh New Zealand citrus with this season’s Barnea olives.

Often described as ‘lemon meringue pie’ this oil is superb in sweet or savoury baking and also perfect as a finishing oil in salads and warm vegetables. Chef creations include sweet dishes like ice cream, gelato, cakes and toppings plus savoury dishes like warm seafood, sashimi and soups.

How to Use

Our oil maker has given you some hints, but you have so many opportunities to add a dash of finesse to finish your dishes, with a sprinkle, a drizzle or add some more for impact!

Why not try a Peruvian specialty such as ceviche, or as in other countries, it might be called crudo, or kokoda, which are all marinated fish dishes. A splash of Citrus Olive Oil over the coconut milk will be the highlight of this dish.

The savoury notes are highlighted when you roast a chicken or stuff a shoulder of lamb and use the Citrus Olive Oil

Bake an orange and olive oil cake to serve for afternoon tea with lemon icing

Use over freshly baked bread, served with smoked salmon, capers and dill mayo

Citrus tarts, lemon meringue muffins or maybe a jar of Moroccan preserved lemons

Perfect in a white chocolate and lemon curd ice cream for intensity