Italian Tangerine Olive Oil made with Whole Citrus
The crisp freshness of Agrumato Lemon Olive Oil is achieved by a unique whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus flavored oils. Whole tangerines are pressed with the olives—capturing the citrus' essential oils in the resulting olive oil—for tangy, lively condiment full of pure tangerine flavor.
How to use
Agrumato Tangerine Olive Oil's bright citrus flavor and subtle sweetness shines in both savory and sweet dishes. For savory preparations—drizzle over fish crudo, grilled seafood or toss with bitter chicories and citrus segments for an effortless yet elegant salad.
On the sweet side, serve atop vanilla gelato, sorbets or granita. Or add a flourish to chocolate mousse and garnish with a sprinkling of fleur de sel.
On the eastern coast of Italy, where soft sand meets the rolling waves of the Adriatic Sea, Lino and Francesco Ricci create an extraordinary product usually reserved for friends and family. At the end of each olive harvest, fresh, whole citrus fruits are pressed with olives to make an oil with vibrant and delicious flavors. The most common way of flavoring oils is to infuse, letting the oil and flavoring sit together. This technique gives a less complex, one dimensional flavor. When you open a bottle of Agrumato, the aroma reveals the extra attention that goes into this oil.