5 Reasons to Buy Italian Olive Oil for Fish | Lumìa EVOO

Lumìa, our Italian olive oil for fish, is 100% Italian early-harvest extra virgin olive oil for cooking and dressing salmon, sea bass and seafood: walnut husk, red apple and a peppery finish.

Italian olive oil for fish, an extra virgin olive oil used to cook fish gently and to dress it raw with lemon, carries more of the flavor in fish dishes than in almost any other part of Italian cooking. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, brings walnut husk and red apple to the nose and wild chicory with a peppery finish to the palate. Each 500 mL bottle is $55.

5 Good Reasons to Buy Our Italian Olive Oil for Fish

1. One Extra Virgin Olive Oil for Salmon, Sea Bass and Seafood

Extra virgin olive oil, the highest grade defined by the International Olive Council, is the natural partner of fish in Italian cooking: it cooks delicate fillets gently and dresses them raw. Lumìa covers salmon, sea bass, swordfish, shrimp and clams, from the pan to the plate.

2. Salmoriglio, the Sicilian Sauce for Grilled Fish

Salmoriglio, a Sicilian sauce of olive oil, lemon, garlic, oregano and parsley, is spooned over grilled swordfish or sea bass as it comes off the fire. Lumìa, selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily, brings the wild chicory and pepper that hold up against lemon. For grilling technique, read our guide to grilling and frying with olive oil.

3. A Raw Finish for Crudo and Baked Fish

Crudo, thin slices of raw fish dressed with olive oil, lemon and salt, depends entirely on the oil. Lumìa's walnut husk and red apple, followed by a peppery finish associated with oleocanthal, give lean fish the flavor it lacks on its own. The same raw drizzle finishes baked or grilled fillets; see our finishing olive oil.

4. Gentle Heat for Acqua Pazza and Seafood Pasta

Acqua pazza, fish poached in a light broth of water, tomatoes, garlic and olive oil, and spaghetti alle vongole, clams opened in oil, garlic and white wine, both cook fish gently. Moderate heat keeps more of the oil's character: a study of domestic sautéing found that polyphenol losses rose with temperature. For more pasta uses, see our Italian olive oil for pasta.

5. Measured at Milling, Bottled in Dark Glass

Lumìa, 100% Italian extra virgin olive oil early harvested in Fall 2025 and cold-extracted in Italy, recorded 564 mg/kg of total polyphenols and 0.13% free acidity in its 2025 harvest, both measured at milling. These measurements describe the oil at milling, not its current composition or its composition after cooking. The 500 mL dark-glass bottle limits light exposure.

How to Use Lumìa With Fish and Seafood

1. Salmon: pan-sear skin side down in Lumìa over medium heat, or roast, until the thickest part reaches 145°F (63°C); finish with raw Lumìa and lemon.
2. Whole sea bass: fill with lemon slices and parsley, brush with Lumìa and salt, and roast until the flesh flakes easily.
3. Grilled swordfish: brush with Lumìa before grilling, then spoon over salmoriglio: ¼ cup Lumìa, juice of 1 lemon, 1 minced garlic clove, 1 teaspoon dried oregano, chopped parsley and salt.
4. Crudo: use fish specifically prepared and handled for raw consumption by a qualified seafood supplier. Slice thinly and dress with raw Lumìa, lemon and flaky salt just before serving. Raw fish carries food-safety risks, including parasites, even when properly sourced.
5. Shrimp and clams: warm sliced garlic in Lumìa, add the seafood and a splash of white wine, and cook until shrimp turn opaque and clams open.

For cooked finfish, the minimum safe internal temperature is 145°F (63°C), according to FoodSafety.gov. Raw fish carries additional food-safety risks; sourcing it for raw consumption does not eliminate them. Cook shrimp until the flesh is pearly and opaque, and discard clams that remain closed after cooking.

Quick Questions About Olive Oil for Fish

What is the best olive oil for fish?

An extra virgin olive oil with a fresh, peppery character that works both in the pan and raw on the plate. Use it to cook the fish, dress it with lemon and finish each serving.

Can I cook salmon in extra virgin olive oil?

Yes. Pan-sear or roast salmon in extra virgin olive oil over medium heat until the thickest part reaches 145°F (63°C) and the flesh flakes easily with a fork.

Should I put olive oil on fish before grilling?

Yes. Brush a thin coating of olive oil on the fish, not the grill, with salt. It helps prevent sticking and helps seasonings adhere.

What is salmoriglio?

Salmoriglio is a Sicilian sauce of extra virgin olive oil, lemon juice, garlic, oregano and parsley, spooned over grilled fish such as swordfish or sea bass.

Where can I buy Lumìa olive oil for fish?

You can buy Lumìa directly from Milan Truffle on this page. Each 500 mL bottle of 100% Italian extra virgin olive oil is $55.

Have another question? Write to info@milantruffle.com.

Buy Lumìa Italian Olive Oil for Fish

Lumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. Cooking steak or chicken too? See our Italian olive oil for meat. For complete specifications and customer reviews, visit our original Lumìa Extra Virgin Olive Oil product page.