In 2014 we learned that in Italy it had become a fad to introduce fruit with the olives in the press. Hearing that lemons had been used successfully, we decided to give it a go. The method used is called "agrimato" and we found the result to be a fantastic fusion of flavour. It is so versatile and easy to use in so many ways. Great as a salad dressing, drizzling over fish, oysters, etc. Use it for frying fish and/or meats. Great to baste chicken or game and knock your socks off on French vanilla ice cream. The taste is awesome as the oil/moisture separation that takes place in the press removes all the pith flavour from the lemon flesh. It's a really clean taste of lemon from under the Extra Virgin Olive Oil.