Mission Olives and Meyer Lemons Make “O” Olive Oil
“On a recent trip to Italy, I was delighted by some citrusy- tasting olive oils. These weren’t infused oils, but oils made by crushing tangerines, oranges, and lemons, skin and all, with olives.
When I returned to the States, I was excited to discover that an enterprising Californian, Greg Hinson, had learned the Italian procedure. He uses a state-of-the-art olive press to combine native California Meyer lemons and Mission olives into “O” Olive Oil.”
—Peggy Knickerbocker, Fine Cooking Magazine