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Sicilian extra virgin olive oil pressed together with whole fresh lemons, so the citrus oil is captured straight from the fruit during milling rather than added afterwards. The result is a bright, opalescent oil with a true zesty lemon aroma and none of the artificial sharpness you get from oils flavoured with essential oils.
How to use it: A few drops finished over grilled or baked fish, prawns, and seafood carpaccio lifts the dish instantly. Equally good drizzled over fresh mozzarella, burrata, roasted or raw vegetables (try it on fennel and tomato salad), and whisked into a simple vinaigrette. A teaspoon stirred through hummus or mayonnaise adds an instant lift.
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