Olive Oil Made With Whole Citrus
Bergamot, a relative of the bitter orange, is best known for imparting Earl Grey tea with its signature bittersweet scent. Here, Agrumato® uses whole bergamot oranges to achieve a citrusy, floral and pleasantly bitter olive oil thanks to their unique milling process. Rather than infusing the olive oil, as is common practice for other flavored oils, Agrumato® crushes whole bergamot oranges with the olives in their state-of-the-art mill, extracting all the fragrant essential oils from the fruit. Incorporating the citrus into the olive oil-making process from start to finish allows Agrumato® to create a bright and crisp olive oil that adds a one-of-a-kind dimension to both sweet and savory recipes.
How to use
We love how Agrumato® Bergamot adds a bittersweet twist to olive oil cakes and shortbread cookies. This oil’s citrus notes are also a great match for seafood. Drizzle over tuna carpaccio, raw oysters, or mix with mayonnaise to make a bergamot-scented aioli to serve with fritto misto di mare (fried mixed seafood).
About the producer
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.