Known as agrumato (citrus) oil in Italy, this special oil is created by crushing Sicilian olives and lemons together, resulting in an extra virgin olive oil with a bright lemony-citrus finish. Partanna cold-presses their hand-picked Castelvetrano olive together with fresh, whole Sicilian lemons, filter out the pulp, skin and seeds, and pour the resulting agrumato oil into dark glass bottles to preserve their freshness and flavor.
Partanna uses agrumato as a finishing oil on salads, pasta, fish, and vegetables, as an accompaniment to hard cheese, and as a delicious drizzle over vanilla ice cream.