Marina Colonna poured some lemon-flavoured olive oil over a piece of grilled fish she was giving us for dinner. "What's this?" we enquired. "Oh, just a family recipe - we make a few bottles every year for our family and friends". In 1990 we launched it here in London, and it became an instant success with chefs, both professional and at home. Special thanks to Simon Hopkinson - see 'Roast Chicken and Other Stories' for a great recipe.
Marina presses untreated organic lemon skins directly with the olives to make her vibrant oil. It is wonderful mixed with balsamic vinegar as a dressing for tomatoes and asparagus, or drizzled plain over grilled fish or steamed green vegetables. It can even be used for light sautéing.
Ingredients: Extra virgin olive oil (98%), essential oil of lemons (2%).
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