The citron, or cedro in Italian, is an unusual citrus fruit, having a distinctive gnarly skin and pulpy interior (you might familiar with our candied citron if you're a holiday baker). Agrumato Citron Olive Oil—made by crushing this intensely aromatic fruit with the olives—shines with a lemon-limon taste, light bright notes of fresh citrus zest with a pleasing zing and a subtle herbaceousness.
How to use
Agrumato Citron Olive Oil's delicate citrus flavor and nuanced herbal notes pair beautifully with fish and seafood. Drizzle over scallop crudo, poached white fish or use to finish a simple seafood stew.
For something sweet, try Agrumato citron oil over silky panna cotta, vanilla gelato or lemon granita topped with a dollop of lightly sweetened whipped cream.
What makes Agrumato Citrus Olive Oils so special?
In Lanciano, on the Adriatic Coast of Abruzzo, Agrumato Citrus Olive Oils from Esperidia ("agrume" meaning citrus in Italian) are traditionally made at the end of the olive harvest.
Whole citrus like lemons, tangerines and citron are pressed with the olives (no artificial flavorings here)—infusing the fruit's essential oils—for a zesty, vivacious condiment that captures the true essence of peak-season citrus. This simultaneous pressing bestows an entirely different taste experience from that of olive oils with essence added prior to bottling.
2018 Los Angeles International Extra Virgin Olive Oil Competition, Flavored Category: Gold Medal, Best of Class, Best of Show