Today, Manicaretti brings you four of these unique oils, produced by Lino and Francesco Ricci. Each Agrumato comes packaged in an elegant bottle with images of Renaissance paintings on the labels.
In Abruzzo, on the Adriatic Sea, at the end of each harvest, farmers create a special oil for their family and friends. In their "frantoio" (olive mill) on the farm, the farmers crush and press small amounts of hand-harvested olives with fresh citrus fruit to create oils such as Agrumato. Agrume means "citrus".
The crisp freshness of Agrumato is achieved by the whole-fruit crushing process, which cannot be duplicated by the more common infusion method of other citrus flavored oils. By crushing the olives with the citrus, the purity of each fruit flavor is maintained. The resulting oil is an exquisitely versatile condiment.
Click here for Agrumato 
Lemon & Herb Agrumato:
Description: Lemon comes through in the nose-when warmed the garlic also wafts forward. Lingering flavors of the herb and garlic medley.
Traditions: Drizzle over fresh greens, grilled chicken breast, or crostini.
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Lemon Agrumato:
Description: Fresh ripe lemon pulp in the aroma. Forward flavor: Immediately bright and crisp on the palate. Marries magically with a wide variety of raw and cooked foods.
Traditions: Toss with pasta and fresh ricotta, drizzle over grilled fish, roasted vegetables or fresh greens.
Fancy Food Show Winner, 1994
200 ml or 500 ml (16.9 oz)
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Orange Agrumato:
Description: Alluring aroma of a cracked, ripe orange skin. Olive and citrus notes sustain for a long finish.
Traditions: Perfect with grilled poultry, on spinach salad, and over roasted root vegetables or squash.
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Tangerine Agrumato:
Description: Fragrance is astonishingly redolent of fresh tangerines. Slightly bitter finish.
Traditions: Drizzle over roasted squash, beet salad, grilled shellfish or salmon.
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