Agrumato is the method of making flavored oil by using the whole fruit and crushing with the olives. Agrume means citrus. In the region of Abruzzo, on the eastern coast of Italy, olive farmers traditionally make agrumato citrus oils for family and friends to celebrate the harvest. Citrus fruit and olives are crushed together in a frantoio (olive mill). Crushing the whole fruit captures the essential oils from the zest and the juice with the extra virgin olive oil. The flavor is bright and fresh and deep and fantastic. For drizzling and saucing; not for cooking.
Here are some serving ideas for the Lemon Olive Oil:
- Toss with pasta, especially with seafood.
- Drizzle over grilled fish.
- Try over sushi.
- Pour some over roasted or grilled chicken.
- Top fresh mozzarella or goat cheese.
- Use in a salad dressing.
- Use in a mayonnaise or try in an ailoi.
- Try a touch over avocado toast.
- Mix with chopped herbs for dipping.
- Pour a touch over lemon sorbet or perhaps vanilla ice cream.
Here are some serving ideas for the Tangerine Olive Oil:
- Drizzle over grilled or poached seafood.
- Try some over sushi.
- Top pork tenderloin, either roasted or sliced and pan-fried.
- Toss into a salad of mixed greens.
- Slice oranges and meyer lemons and drizzle oil over the salad.
- Zig zag over sliced mozzarella seasoned with sea salt and pepper.
- Add a splash to chocolate ice cream.