Citrino - EVOO and fresh lemon condiment. Citrus-flavored oils are very special condiments, they provide an appetizing alternative for the most varied and unusual preparations. Lemons are the most widely used citrus fruits undoubtly the most suitable for accompanying different foods. Citrino is obtained by carefully pressing the finest olives together with fresh lemons. Both fruits are ground with millstones to obtain a paste, which is then extracted under controlled pressure once the right density has been achieved. Following the extraction the three components - oil, water and lemon juice - are then separated by centrifugation and virtue of their different specific weights. Water and lemon juice seep out together, leaving the oil, retaining the citrus flavor, with a lemon fragrance but absent of any trace of the fruit itself. Citrino is delicious on raw fish as in "ceviche", grilled or boiled fish, "bresaola", and fresh goat cheese.
Terre Bormane Extra Virgin Olive Oils, vinegar, and condiments are used in the kitchens of renown chefs worldwide. Alain Ducasse and Daniel Boulud among others use daily this line of EVOOs who balance the genuine, fragrant and earthy flavors of one of the best natural olive oils in the world. Created by Casa Olearia Taggiasca - Taggiasca Oil Mill - with Alain Ducasse as their master taster, these olive oils restore the genuine values and ancient traditions of the Liguria region, which stretches east along the coast from France. Olives of the highest quality harvested in Taggia - Home of the famous taggiasca olive variety - are pressed using a combination of traditional stone wheel and modern dripping techniques resulting in the ideal olive oil for the most demanding home chefs.