Bergamot is a member of the citrus family. It is the most delicate of the citrus plants and resembles a cross between a lime and a grapefruit. In Italy, bergamot fruit is not usually eaten because of its bitter flavour, although in Greece it is eaten as a dessert or with coffee. Traditionally, bergamot has been grown mainly for essential oil, but due to recent studies showing the benefits of drinking fresh bergamot juice, there has been increased demand.

The essential oil comes from “rasping” the peel (similar to a cheese grater that scratches the peel) using special equipment. This rasping equipment is submerged in water, just enough to cover the blades, and as it scratches the peel, the oil is released into the water. The fruit comes out looking something like a small, fuzzy ball with the peel completely removed. The oil is then separated from the water in a centrifuge, where it is processed at least twice.