Marina remembered that her father, many years ago, would add lemons to the last batch of olives being crushed to produce an oil with the natural zest of lemons to be used on fish dishes as well as on vegetables. Her father called it Granverde, thus the name. The estate started producing lemon infused EVOO for commercial sale in 1990 using only organic lemon peel from lemons grown from their Gargano groves. By adding the lemon peel during the pressing of the olives, you get a true infused EVOO. This EVOO infused with lemons is suitable for fish, as a marinade for shellfish, raw and smoked fish as well as a dressing for cured and dried meats. It is also excellent as a dip, on steamed vegetables and on pasta. This EVOO can be used in the preparation of dishes with white meat and baked fish as well as in baking.