Olive oil with lime

Olive oil with lime from Greenomic Delikatessen, citrus-fresh

Olive oil with lime from Greenomic Delikatessen is an extra virgin olive oil to which a natural lime aroma adds its green freshness. A drizzle from the 250-milliliter bottle replaces the squeeze of juice on the finished plate for which you would otherwise have to cut a fruit in half.

Olive oil with lime is the citrus-fresh flavored oil from Greenomic Delikatessen, cold-pressed and then refined with the aroma of the green fruit. The clear glass bottle is encased in a real wood sleeve, which protects it from light and makes it a perfect gift without the need for additional wrapping.

Green freshness over fried fish

When you unscrew the cap, the resinous, bright scent of lime rises, followed by the fruity oil with its slight bitterness. The color leans towards golden yellow, and the stream that flows from the spout is thinner than that of a heavy southern oil.

On a piece of bread, you can discern both sides next to each other. First comes the citrus note, cool and upfront, followed by the olive with its gentle bite in the throat. This sequence is maintained even when the oil lands on a warm plate.

Heat even carries the citrus note further instead of causing it to evaporate, because it is bound to the oil. That is why this flavored oil belongs on the finished dish and not in a hot pan, where its freshness would no longer be of any use.

For fish, for avocado, even over ice cream

Drizzle it at the end over a warm trout, a cod fillet, or sautéed shrimp. Coarse salt and a little chopped parsley go well with this. A thinly shaved fennel and orange salad benefits from it when combined with a light vinegar from the same range.

For a dressing, mix four tablespoons of oil with two tablespoons of Balsamico Bianco, plus salt and pepper from the mill. On halved avocado, on fresh goat cheese, or on beetroot carpaccio, you need nothing else afterwards.

It also works for sweet dishes: a few drops over vanilla ice cream, over mascarpone with berries, or over a fruit salad of melon and mint. Stored in a cool, dark place, the citrus note is preserved for the longest time; on the kitchen counter next to the stove, it fades more quickly.

What separates the lime from the lemon

The lime is harvested green and remains so because it ripens in warm countries where it lacks the cool nights needed for a change in color. Its skin is thinner than that of a lemon, the pulp is more acidic, and the scent is more resinous, almost a little herbal.

The essential oil that defines the fragrance is found in the peel. It binds better in fat than in water. At Greenomic Delikatessen, it is added to the base oil as a natural aroma, so that the bottle tastes the same from the first drop to the last.

Cold-pressed means that the olive is ground and spun at a maximum of 27 degrees. Above this limit, the fine aromatic compounds evaporate, leaving behind an oil that provides a higher yield but tells less of the fruit.

A gift in a coat of real wood

The wooden sleeve turns the simple bottle into a gift that you can present exactly as it stands on the shelf. Anyone invited to dinner who doesn't want to bring wine again has the perfect alternative right here.

The brand's more robust varieties can be found in the olive oil from Greenomic Delikatessen collection, and you can find what else comes from the south in the Greenomic Delikatessen range.