We’re Milling Citrus Olive Oils (and Cooking with Them, Too!)

Posted by Olivia on Tuesday, January 11th, 2011

We’re Milling Citrus Olive Oils (and Cooking with Them, Too!)

Olive milling continues full throttle here at The Olive Press, and we’re entering what is perhaps our favorite time of year. This week, we start milling our citrus olive oils, and here at the mill, we are about to experience the most divine aromas you could imagine!

You see, unlike most other citrus olive oils on the market, we make ours by crushing the entire citrus fruit right in with the olives --all of it goes right into the mill. Other companies simply add citrus “flavor” or “essence” to infuse their olive oil blends.

Why do we do it this way? The delicious essence of the fruit--the complex oils and aromatic compounds lies within the peel. When we mill the entire fruit, just like with olives, you get the purest, fullest range of taste and aroma inside the bottle. You’ve never tasted a citrus oil as genuine as ours—every drop of oil is filled with sweet, ripe citrus flavor.

This week our Olive Queen, Deborah, will be milling away at our first round of fresh citrus oils: Lemon, Lime, and Blood Orange. These citrus oils are perfect year-round for all things sweet and savory, whether tossing a salad or baking a pie. Need a little help with recipes? Here’s a roundup of some of our favorite citrus-infused recipes for you to try at home.


Lemon-Infused Red Ruby Quinoa

Lemon Olive Oil Poundcake with Blueberries

Lemon-Kissed Sugar Cookies

Lemon-Basil Focaccia

Fresh Figs & Mozzarella in Honeyed Lemon Sauce

Lemon-Lavender Cream Scones

Blood Orange:

Blood Orange-Soy Salmon

Blood Orange Olive Oil Passover Lace Cookies

Blood Orange-Coconut Rice Pudding

Blood Orange Olive Oil-Salted Caramel Pots de Crème


Spicy Lime-Grilled Corn

Cilantro-Lime Coleslaw

Mango-Avocado Salad with Lime Dressing

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