In the region of Abruzzo, bordering the Adriatic Sea, olive farmers have traditionally created citrus oils for family and friends in celebration of a bountiful harvest. Agrumato Lemon, the first of its kind, was introduced by Manicaretti in the early 1990s.
The crisp freshness of Agrumato Citron is achieved by the whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus flavored oils. Whole citrons are crushed together with olives in the traditional cold-extraction method to capture the essential oils of the zest in the resulting extra virgin olive oil.
Drizzle over seafood, grilled chicken, vanilla gelato, or lemon granita or Meyer lemon tarts.