AGRUMATO® is produced by using only olives and citrus strictly free from harmful substances and carefully selected for ripeness and flavor. The two ingredients are crushed simultaneously between granite stones in a traditional mill. When the resulting paste has obtained the right density the AGRUMATO® is extracted through high-speed centrifugation. In the region of Abruzzo and many parts of Southern Italy, olive farmers have traditionally created citrus oils for family and friends but was kept always at home for personal use, never sold. Olive mills and presses were often cleaned and refreshed at the end of the season by combing whole citrus fruit with the olives and crushed together. This oil was only used as a table top condiment, and never for cooking.
Orange Agrumato
The unique aroma and flavor of Orange Agrumato is achieved by the crushing process of whole blood oranges together with olives.
Orange Agrumato is a unique condiment. Whole Sicilian Blood Oranges are crushed together with the olives in the traditional cold-extraction method to capture or mechanically seal the essential oils of the dark orange zest in the resulting extra virgin olive oil.
Tangerine Agrumato
Silver Medal, Delicate Intensity
LA County Fair Competition 2011
The sweet and tangy flavors of Italian tangerines are encrypted on the Tangerine Agrumato by its unique whole-fruit and olive crushing process.
Tangerine Agrumato is a rare and new-age Italian condiment. Whole sweet tangerines are crushed together with the olives in the traditional cold-extraction method to capture or mechanically seal the essential oils of the small tangerine zest in the resulting extra virgin olive oil.
Lemon Agrumato
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.
Lemon Agrumato is a unique condiment, the first of its kind introduced by Manicaretti in the early 1990s. Whole lemons are crushed together with the olives in the traditional cold-extraction method to capture or mechanically seal the essential oils of the lemon zest in the resulting extra virgin olive oil.
