Lemon-flavoured olive oil · 250 ml

No essence or flavouring is added afterwards. The citrus peel — or the sprig of rosemary — is milled together with the olives, in the same hopper and at the same time, and the oil takes on the aroma at the very moment it is separated. This is called co-milling, and it is the expensive way of doing it: the line has to be stopped, cleaned and given over to a whole pressing. In exchange the aroma is that of the real fruit, and it does not fade over the months the way an added essence does. That is why the label says “condimented” rather than “flavoured”: on a label, that word means precisely this. A drizzle raw over fish, chargrilled vegetables, fresh cheese — or vanilla ice cream.