Extra Virgin Olive Oil with lemon

We love that it does the work of oil and lemon at once. Fish, greens and grains come out brighter without a squeeze of juice thinning the plate.

Pressed in Greece from olives grown on Crete, then infused rather than flavoured with concentrate. The oil is cold pressed to keep its acidity low and its nutritional profile intact, and bottled in dark glass to protect it from light.

We use it over grilled fish, steamed greens, lentils and warm grain salads, and whenever a dressing needs lift without extra acidity.