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This fused extra virgin olive oil is made by fusing limes with the olives through the press. It is intense and flavorful!
Is fabulous drizzled on tortilla soup, in ceviche, with watermelon and feta salad, in salsas and fish tacos as it leans heavily to Mexican and Spanish foods.
For the adventurous customers who have visited our store, you’ve probably had Greg make you a “Key Lime Pie” shooter using this EVOO with Vanilla Aged Balsamic Vinegar. What fun!