Bright, clean, and unmistakably lemony but without any of the artificial edge of infused oils. The secret is in the method: whole lemons are crushed together with olives at harvest, sealing the essential oils of the zest directly into the resulting extra virgin olive oil. What comes out is something genuinely different: a finishing oil that smells of lemon groves and tastes of both fruit and olive in equal measure.
This oil was Gold Medal winner at the Los Angeles International Competition 2026.
In 1989, Francesco Ricci of Lanciano, Abruzzo created something entirely new and gave it an entirely new name: Agrumato. His was the first lemon olive oil in the world, and the method he developed — whole-fruit crushing rather than infusion — remains the reason it stands apart from everything that came after. Today his children Lucrezia and Sante carry the work forward, producing a full range of citrus oils from the same foothills of the Apennine mountains where their father started.
Use as a dipping oil for fresh Huddle sourdough, drizzle over grilled fish, or toss through pasta.
