Whole lemons are crushed together with olives in the traditional cold-extraction method to capture the essential oils of the zest in the resulting extra virgin olive oil. It is produced by using only olives and citrus strictly free from harmful substances and carefully selected for ripeness and variety. The two ingredients are crushed simultaneously in a state-of-the-art frantoio(olive mill). When the resulting paste has obtained the right density, the AGRUMATO® is extracted. The process takes much longer than is usual for producing extra virgin olive oil and the low yield makes this product rare and precious.