Partanna Gli Agrumati Sicilian Lemon Olive Oil is made using the traditional Italian agrumato method, where fresh citrus fruits are crushed together with olives during the pressing process, rather than simply infusing lemon flavor into finished olive oil. This method produces a more natural, balanced citrus olive oil with integrated flavor rather than a separate lemon infusion.
This oil is produced in Sicily by the Asaro family using Castelvetrano olives (Nocellara del Belice), the same olives used in Partanna’s classic extra virgin olive oil. During milling, fresh whole Sicilian lemons are crushed together with the olives, allowing the essential oils from the lemon peel to blend naturally with the olive oil. After pressing, the oil is filtered to remove pulp, peel, and seeds, resulting in a clean, bright citrus olive oil.
The flavor is fresh and vibrant, with the buttery and slightly herbaceous character of Sicilian olive oil followed by a bright, natural lemon finish. Because the citrus is pressed with the olives rather than infused afterward, the flavor is more delicate, aromatic, and well integrated.
Flavor profile:
• Fresh lemon zest
• Bright citrus aroma
• Buttery olive oil base
• Light herbal notes
• Clean, fresh finish
Best uses:
• Salads and vinaigrettes
• Grilled fish and seafood
• Shrimp
• Roasted vegetables
• Chicken
• Pasta with vegetables or seafood
• Risotto
• Bruschetta
• Drizzling over mozzarella or burrata
• Finishing oil for soups
• Cakes and baking
• Drizzle over fruit or vanilla ice cream (very traditional in Italy)
Agrumato oils are considered finishing oils and are best used after cooking or just before serving to preserve their fresh citrus aroma.