Lemon Extra Virgin Olive Oil

The Ricci family—hailing from the Abruzzo region of Italy—first coined the term agrumato to describe their sunny and robust oils. They’re crafted by milling olives and lemons together in a traditional stone mill; a method that both cleanses the mill and captures the essence of the citrus, or ‘agrume.’ This results in a product that’s significantly more complex than oils merely infused with lemon, rather than pressed. And while traditionally made by farmers to enjoy with family and friends instead of being sold, the Ricci’s have generously expanded their inner circle to include everyone! Their 1994 Fancy Food Show winner boasts a milky glaze of vegetal notes followed by a lingering and effervescent burst of refreshing citrus crispness. Drizzle over aged sheep or cow’s milk cheeses to highlight the lemony sea salt notes, or drizzle over fresh seafood, such as plump shrimp or calamari.