Lot Eight - Yuzu Olive Oil
Agrumato with fresh yuzu lemons
New season 2025.
250 ml bottle
Best Before: December 2027
Lot Eight Yuzu Olive Oil is a unique, highly fragrant blend made using New Zealand grown olives and the much prized, Yuzu lemon, also New Zealand grown.
The Yuzu is regarded as a tree of eternal youth and longevity, given that it takes almost two decades to fruit and continues to bear fruit for more than 300 years.
It is revered for its highly fragrant skin, which is used as a finishing oil with in a wide variety of dishes - from seafood like sashimi, crudo, ceviche, oysters; with fish & shellfish (grilled snapper, scallops, prawns, steamed fish); over vegetables like asparagus, zucchini, broccoli, shaved fennel or any grilled veges; with rice & noodles (drizzle over sushi rice, soba, udon, or fried rice).
Use as a dressing to finish leafy salads, cucumber salads, slaws, over light meats like chicken, pork, veal; use to make a Ponzu dipping sauce… and last but not least try as a citrus burst over vanilla ice cream, citrus sorbets or yoghurt.
An 'agrumato' is made by crushing fresh olives together with whole citrus fruit at the same time, so the essential oils from the citrus naturally meld into the extra virgin olive oil during extraction. It is authentic way to make naturally flavoured aromatic style olive oils.
New season 2025.
250 ml bottle
Best Before: December 2027
Lot Eight Yuzu Olive Oil is a unique, highly fragrant blend made using New Zealand grown olives and the much prized, Yuzu lemon, also New Zealand grown.
The Yuzu is regarded as a tree of eternal youth and longevity, given that it takes almost two decades to fruit and continues to bear fruit for more than 300 years.
It is revered for its highly fragrant skin, which is used as a finishing oil with in a wide variety of dishes - from seafood like sashimi, crudo, ceviche, oysters; with fish & shellfish (grilled snapper, scallops, prawns, steamed fish); over vegetables like asparagus, zucchini, broccoli, shaved fennel or any grilled veges; with rice & noodles (drizzle over sushi rice, soba, udon, or fried rice).
Use as a dressing to finish leafy salads, cucumber salads, slaws, over light meats like chicken, pork, veal; use to make a Ponzu dipping sauce… and last but not least try as a citrus burst over vanilla ice cream, citrus sorbets or yoghurt.
An 'agrumato' is made by crushing fresh olives together with whole citrus fruit at the same time, so the essential oils from the citrus naturally meld into the extra virgin olive oil during extraction. It is authentic way to make naturally flavoured aromatic style olive oils.
- Store:
- Olivver
- Price:
- $44.95
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