Ariston Citrus Infused Olive Oil — 250 ml

Greek extra virgin olive oil crushed together with whole citrus — fruit and olives pressed at the same time, which is why the oil smells of zest rather than of essence.

Citrus oils are the ones that get used up fastest. They finish fish, brighten a salad without dressing, and turn a plain cake batter into something people ask about.

How to use them

• Over fish and seafood — lemon oil is the obvious pairing and still the best
• Salads — no dressing needed, just oil and salt
• Baking — swap for butter or plain oil in citrus cakes
• Roast vegetables — blood orange over carrots or beets

Choose your citrus

• Lemon — sharp and clean; the everyday finishing oil
• Blood Orange — sweeter and deeper, faintly bitter; excellent over roast veg and in chocolate baking
• Lime — the sharpest of the three; made for ceviche, avocado and grilled fish

The details

• Size: 250 ml bottle
• Imported and bottled by Ariston Specialties, Bloomfield, Connecticut
• Store away from light and heat