CITRUS & INFUSED OILS
In the Estate, every bottle tells a story of the Italian sun and the soil. Our citrus olive oils are born from our olives harvested at the perfect moment, crushed together with fragrant organic Italian citrus fruits. The result is a golden extra virgin olive oil kissed by lemon, orange, tangerine, a symphony of bright, lively aromas that awakens the senses.
Our infused oils are a labor of patience and passion. Dehydrated herbs are infused with Colonna extra virgin olive oil for over 30 days, drawing out their deepest flavors. From the earthy warmth of rosemary and sage, to fragrance of basil, each oil carries its own story.
These oils are more than ingredients—they are invitations. To transform a simple meal into a memory, to experiment, to delight. Drizzle them over fresh dishes, infuse them into marinades, desserts, or even cocktails, and let each drop transport you to the heart of Italy.
Discover the full collection and bring a piece of our story to your kitchen.
What is citrus-infused oil and how do we make it?
Our citrus-infused oils are designed to enhance dishes or enhance and invigorate even the simplest preparations. Citrus oils offer great versatility and freshness throughout the year, whether used in hot or cold dishes. Infused oils are perfect for marinades, grilled dishes, or many baked and winter dishes, enveloping and warming.
Tasting notes and pairings:
Lemon: citrusy, refreshing; perfect for fish, salads, white meats, vegetables, and desserts.
Orange: rounded, sunny; pairs well with fennel salads, duck, vegetable couscous, chocolate, and creams.
Bergamot: elegant, persistent; try with tartare, shellfish, bottarga, fresh cheeses, cheesecakes, and creative mixology.
Ginger: lively, spicy; ideal for oriental dishes, carpaccio, soups, steamed vegetables, and fruit desserts.
Cardamom: Aromatic, enveloping; perfect with legumes, basmati rice, boiled meats, white meats, spicy desserts, and gourmet iced teas.
Mandarin: Sweet, fragrant; pairs well with shellfish, winter salads, pork, butter and anchovies, yogurt, and white chocolate desserts.
Cinnamon: Warm, enveloping; perfect with pumpkin, white meats, baked desserts, chocolate, and spicy infusions.
Basil: Fresh, Mediterranean; pairs well with tomatoes, pasta, mozzarella, bruschetta, and grilled vegetables.
Rosemary: Intense, balsamic; ideal with roast potatoes, red meats, focaccia, legumes, and baked dishes.
Sage: Herbaceous, elegant; perfect with melted butter, gnocchi, white meats, legumes, and autumn risottos.
Truffle: Rich, sophisticated; pairs well with eggs, tagliolini, risottos, potatoes, mushrooms, and boldly flavored gourmet dishes.
Formats, Storage, and Kitchen Uses
Choose light-resistant tabletop bottles or bag-in-boxes for pantry and hospitality use. Store away from light and heat; use primarily raw or at the end of cooking to preserve aromas. Rose: delicate, floral; ideal for fish carpaccio, fresh cheeses, fruit salads, desserts, and gourmet dishes with a romantic touch.
Quick Ideas
Marinades: citrus oil or infused oils + salt + pepper + aromatic herbs
Dessert: a drop of bergamot, orange, ginger, or mandarin oil in custards or shortcrust pastry.
Gourmet Cocktails: a few drops of lemon oil on oysters and gin and tonic.
Vegetables and Grains: orange oil on quinoa, farro, and citrus salads.
Frequently Asked Questions (FAQ)
Ready to use? Yes, ideal as a finishing oil.
High-temperature cooking? Preferably use raw or as a finishing oil.
How long do aromas last? With proper storage, fragrances remain stable.
Where to start? Fish, seasonal vegetables, desserts, and simple preparations.
Shipping and customer support
Protective packaging, fast delivery throughout Europe and internationally, and a dedicated team to help you choose the perfect citrus oil for your recipes.
Buy lemon, orange, bergamot, mandarin, ginger, cardamom, sage, rosemary, rose, and truffle oils from Colonna Olive Oil’s official store.