Lemoniny

"First Blossom" Lemon juice

Characteristics:

The quality of the  Lemoniny® juice is guaranteed by the choice of the best Sicilian lemons taken from the lemon trees' "first blossom"; the lemon tree has five annual blossoms, the best quality is obtained from the first season, which is the winter blossom from which Primofiore juice is obtained.   

Monini bottles lemon juice right at that moment, to ensure superior quality characterised by an intense yellow colour and an extremely fresh perfume, as well as high values of Vitamin C, essential for the body's proper functioning. 

The Lemoniny® juice quality is also further enhanced by pure essential oil obtained from the lemon zest and contained in the valve at the top of the bottle, which releases all the lemon juice's natural fragrances as it passes through the opening: This exclusive patented system is a further guarantee of Monini quality. 

Serving suggestions

Lemoniny®, thanks to the distinctive character of Sicilian Primofiore lemons, is the best choice to give flavour to any occasion: to flavour fish, meat, salad and vegetables, or in the morning in tea, as a thirst-quencher in summer or to lighten a beer. 

In addition ... a little healthy and natural tip: 3 drops of Lemoniny® mixed with a teaspoon of honey, are an excellent remedy to relieve a cough.

 

LABEL

The oil has a rancid taste. What causes this?

Usually the rancid taste (resembling the taste of bad pork fat), is accompanied by reddish-orange tones in the colour of the oil. The appearance of such tones is a result of product storage: contact with direct sun light, even...

What determines the quality of an oil?

The quality of the oil is determined by a set of factors that throughout the process, from the selection of the olives at the right stage of ripeness, the type of extraction to the method of oil storage, all contribute to oil...

What is acidity? What does it indicate?

Acidity refers to the percentage of free fats present in the oil and indicate either greater or lesser degradation of the olive from which it is obtained. In general, the lower the acidity, the better the condition the olives...

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