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 cusine.