Lucero Crushed Persian Lime

Lucero Crushed Persian Lime

$25.00 $17.50
(You save $7.50)

This product has sold out

100% hand harvested olives are crushed together with locally grown Persian limes from California. Taking inspiration from the Sicilain olive oil maker who first popularized this technique, Lucero marries the two fruits, olive and lime, at the end of each season to create a special, limited amount of agrumato-style olive oil. The result is a deliciously fresh, citrus olive oil that pairs excellently with grilled white meats, fresh salsas, fruit salads, ice cream, desserts and more.

Pairs Best With

Boiled/Steamed Veg, Grilled Fish, White Meat, Pasta, Ice Cream, Pasta Salad, Hummus

Recent International Awards

2017 TeraOlivo - Grand Prestige Gold

Harvest Sale
United States
Extra Virgin Olive Oils
Boiled/Steamed Veg, Grilled Fish, White Meat, Pasta, Ice Cream, Pasta Salad, Hummus
Fall 2017 (SALE)
Infused / Flavored Extra Virgin
375ml (12.7 oz)
California, United States
Fall 2017

Frequently Bought Together

Producer Profile


Lucero Olive Oil is based in Corning, a small Northern California community known as ‰''Olive City" that has been home to olive trees for over a century. The company was founded in 2005 and is owned and operated by local Corning folk devoted to growing healthy trees and milling a premium selection of oils from the original century-old trees in their town, as well as several of their own estate holdings comprised of 21st century medium and high density orchards about ten minutes north of the town.

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.

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