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Chateau d'Estoublon Extra Virgin olive oil with lemon
Chateau d'Estoublon

Extra Virgin olive oil with lemon

Article code ESTOU-048
€23,50
in stock

Château d'Estoublon Lemon Olive Oil 200 ml: Extra Virgin olive oil macerated with fresh seasonal lemons. Bright, elegant and intensely citrusy. Beautiful with fish, carpaccio, pasta, goat cheese, salads, fruit and even sorbet. Read more

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Product description
Specifications
Description
 
 
 
 
 
CHÂTEAU D'ESTOUBLON · LEMON · 200 ML · PROVENCE
As if someone squeezed Provence straight over your plate.

Château d'Estoublon takes a very different approach to this lemon oil than Galantino. The Extra Virgin olive oil is macerated with fresh lemons picked in season. That gives the oil not merely lemon flavour, but above all the bright, vivid aroma of real lemon peel.

EXTRA VIRGIN · FRESH LEMON · MACERATION
Not simply lemon flavour added afterwards. The lemon is given time to become part of the oil.
The result is fresh and distinctly citrusy, yet far more refined than simply squeezing lemon juice over a dish.
200 mlExtra VirginFresh lemonMaceratedProduced in France
FLAVOURED OLIVE OIL · BUT MADE DIFFERENTLY
No 99/1 ratio. Estoublon chooses genuine maceration.

The Galantino oils in this range use a very small amount of flavouring ingredient in a base of 99% Extra Virgin. Château d'Estoublon takes a different route with lemon, using another technique and a much larger proportion of citrus.

The producer's current specification consists of 79% Extra Virgin olive oil and 21% lemon, complemented by natural essential lemon oil. Fresh lemons are carefully selected and macerated in the oil. So here it is not only the aroma but the lemon itself that plays a much more prominent role.

 
THE CHÂTEAU D'ESTOUBLON METHOD
Fresh seasonal lemons, peel and time

For this oil, Château d'Estoublon selects fresh lemons when they are at their most aromatic in season. The lemons and their peel are macerated with Extra Virgin olive oil. Much of the volatile aroma we immediately recognise as fresh lemon is concentrated in that peel.

That explains the character of the oil. It is not sour like lemon juice, but fragrant, fresh and citrus-led. You get the aromatic impact of lemon without adding extra liquid or a large amount of acidity to the dish.

79%
Extra Virgin olive oil
The oil provides the rich, smooth foundation.
21%
Lemon
For a clear and natural citrus character.
FLAVOUR & USE
Lemon without making everything taste like lemon juice

This oil is particularly beautiful with fish, seafood, carpaccio, pasta, fresh goat cheese, vegetables, salads and white meat. But it does not stop there: a few drops over strawberries, fruit salad or lemon sorbet can work surprisingly well.

FishCevicheCarpaccioPastaGoat cheeseSaladsFruitSorbet
Tip: use this oil mainly just before serving. The volatile aromas from the lemon peel are exactly what make it special. Prolonged heating would make precisely that part of the oil less pronounced.
3 × COOKING WITH CHÂTEAU D'ESTOUBLON LEMON OIL
Three fresh dishes where lemon takes the lead without shouting acidity
01 · FISH
Cod ceviche with dill and lemon oil

For 2: 200 g very fresh cod, juice of 1 lime, 1 small shallot, fresh dill, sea salt and 2 tbsp Estoublon lemon oil.

Dice the cod and mix briefly with lime juice, finely chopped shallot, dill and salt. Leave for about 10 minutes. Divide between chilled plates and drizzle with the lemon oil only just before serving. This keeps the oil fragrant and rounded.

02 · PASTA
Tagliatelle with salmon, white wine and lemon oil

For 2: 200 g tagliatelle, 150 g fresh salmon, 1 shallot, 75 ml dry white wine, 30 g Parmesan, parsley and 2 tbsp Estoublon lemon oil.

Soften the shallot and briefly cook the salmon. Deglaze with white wine. Add the al dente tagliatelle and a splash of pasta water. Remove from the heat, stir through Parmesan and parsley and finish with the lemon oil. Fresh, creamy and surprisingly light.

03 · GOAT CHEESE
Warm goat cheese with honey, lemon oil and rocket

For 2: 2 small goat cheeses, 75 g rocket, 1 tbsp honey, walnuts, sea salt and 2 tbsp Estoublon lemon oil.

Warm the goat cheese briefly in the oven until it begins to soften. Divide the rocket between two plates, place the cheese on top and add walnuts and a little honey. Finish generously with lemon oil. The fresh citrus character cuts beautifully through the creamy cheese.

AND ONE MORE THING YOU MAY NOT EXPECT
Lemon olive oil as a dessert ingredient

Try a few drops over lemon sorbet, vanilla ice cream, strawberries or fruit salad. Good olive oil adds roundness and mouthfeel, while lemon brings freshness. Add a tiny pinch of sea salt and a very simple dessert suddenly becomes remarkably sophisticated.

Specifications
Content 200ml
Country of origin France