The lemon "AGRUMATO® Oil" is one of the most antique culinary traditions of Abruzzo, the greenest region located on the middle of Italy near the Adriatic Sea, into the South Europenan Park, the biggest of Europe. For many years, families who owned a "Frantoio" (olive mill to make olive oil) have produced a small quantity of "Agrumato Oil" for their own use and for close friends.
To make " AGRUMATO® Oil" one needs to understand and be a part of this tradition. The process is very tedious and labour-intensive. The olives are harvested entirely by hand and the organically-grown lemons are carefully picked at the perfect point of ripeness.
These olives and lemons are then crushed together in a traditional granite mill used for making extra virgin olive oil. The resulting paste is immediately pressed with a low-pressure machine over a long period of time to extract the " AGRUMATO® Oil"; a very rare and precious extra virgin olive oil.
The intense green colour dotted with yellow, and the strong fruity aroma of lemons and olives make the " AGRUMATO® Oil" a product without peers; a condiment which cannot even be compared or be imitated by any other oils nor ‘vinaigrette’. In 1991, the RICCI’S FAMILY made this rare product available to a limited clientele. Today, new versions of " AGRUMATO® Oil" are made as well, pressed with blood oranges, tangerines, citrons and a special AGRUMATO® with Lemon infused with Herbs (garlic and origanum).
The new different flavours give a new twist to the traditional extra virgin olive oil and to its use on creative or classic mediterranean cisine.
Francesco Ricci gourmet enthusiast and expert for 25 years in the food staunch defender of the quality of food and food products of Italian excellence.Recipe of the week 10/06/2014 MEZZE PENNE E AGRUMATO AL LIMONE
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