![\"Mushroom](\"https:\/\/adribarrcrocetti.com\/main\/wp-content\/uploads\/2013\/04\/Mushroom-Herb-Salad-MS-640x421-5852_1194.jpg\")
<\/a><\/p>\n
<\/p>\n
Many people, when asked to name olive oil producing regions of Italy, do not immediately think of Abruzzo. This pastoral region set in central Italy east of Rome is well known for its spectacular vistas, majestic mountains, and expanse of Adriatic coastline. Yet olive trees and grape vines cover Abruzzo’s mountain slopes, and for thousands of years olive oil has played a crucial part in the culture and cuisine of the region. The truth is Abruzzo produces excellent oil, and each year more and more is being exported to the United States and other countries.<\/p>\n
I recently received a bottle of Agrumato<\/em> (ah-gru-MAH-to) Lemon and Herbs Extra Virgin Olive Oil<\/em><\/a> for review from Olio2go<\/a>, an online and brick and mortar retailer of Italian extra virgin olive oils, vinegars, and food products. This mild, yet flavorful oil is made from Gentile di Chieti<\/em>, Leccino<\/em>, and Olivastra<\/em> olive cultivars. It comes from the Ricci Family<\/a> of Lanciano<\/a>, an area well known for its citrus oils. There is a long standing tradition in the area of pressing the last of the autumn olives along with lemons. The acidity of the lemons cleans the press and the oil is traditionally shared with family and friends. Because the olives are pressed simultaneously with the ripe lemons the oil exhibits a remarkable harmony of flavor. The sunny lemon oil is infused with garlic and oregano to create a sophisticated marriage of clean citrus flavor and aromatics.<\/p>\n I started by trying it on bread and was pleased to discover a mild flavored oil, with just a bit of pepper, a forward lemon zing and gentle notes of garlic and herbs. Over hot crostini, the aromatic garlic and oregano came more to the fore, transforming a simple piece of bread into a satisfying snack.<\/p>\n The maker recommends using the oil as a condimento<\/em>, a dressing to be used sparingly, for grilled meat, fish and vegetables. I had to go give it a go. It was excellent drizzled over a grilled New York steak. The lemon and aromatic notes were released by the heat of the steak and in turn enhanced the steak’s flavor. The oil was the perfect complement for grilled swordfish. The flavors married beautifully. It was also excellent drizzled over steamed and grilled vegetables. In short, this oil sings as a condimento<\/em> over hot food.<\/p>\n I was curious about how it would perform in a salad dressing, especially one that was packed with herbs. I made a salad of mixed mushrooms with herb dressing. The flavors of the oil came through enrobing the herbs and mushrooms in a splendid mix of lemon, garlic and oregano.<\/p>\n This oil is superb, and will be particularly welcome in the hot summer months when we are looking for quick, flavorful food. Lemon predominates, but does not overpower. The oil itself is clean with no greasiness. Use it sparingly, drizzling just a bit over bread, fish, meat or vegetables. It is also excellent in salad dressings and marinades.<\/p>\n A mixture of white button and cremini mushrooms are the base for this light salad. Basil and Italian parsley, along with spring’s first cut tarragon and chives add a welcome burst of flavor. Complete the herb mix with Nepitella, a classic Italian herb with the flavor of mint and oregano. The Agrumato oil, white balsamic vinegar and a bit of lemon juice complete the fragrant mix. If it is an antipasto you are after, the mushrooms make a delicious topping for crostini.<\/p>\n 8 to 10 ounces pound fresh mushrooms, white button or cremini, or a mixture Brush any dirt or debris off mushrooms using a damp towel. Do not submerge them in water. Mushrooms tend to absorb water, and can easily become waterlogged and heavy. Trim and discard the tough dry end of the stem. Slice mushrooms thinly, and transfer them to a medium glass bowl. Set aside.<\/p>\n Combine lemon juice, white balsamic vinegar, olive oil, \u00bc teaspoon salt and \u00bc teaspoon black pepper. Check seasoning, adding more salt and pepper, if necessary. Pour dressing over mushrooms, add minced herbs, and toss the mixture very gently. Cover with plastic wrap and set aside to marinate at room temperature for 1 hour. Toss mixture two or three times.<\/p>\n Rinse salad greens and spin dry. Tear them into small pieces, if desired. Arrange the salad greens on a platter. Place the marinated mushrooms atop salad greens. Add extra herb leaves and sliced lemons to garnish the platter.<\/p>\n * Food Nerd Notes<\/em>: Nepitella is rarely seen in supermarkets in the U.S., although some Farmer’s Markets do have it. Click here<\/a> to learn more about Nepitella, and how to obtain plants and seeds.<\/p>\n Agrumato Lemon & Herbs Extra Virgin Olive Oil is available online from Olio2go<\/a>. 8400 Hilltop Road, Suite H, Fairfax, VA 22031 866-Olio2go (866-654-6246)<\/a><\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n<\/a><\/p>\nFresh Mushroom Herb Salad with Agrumato Oil<\/em><\/h4>\n
<\/p>\nserves 6<\/h6>\n
\n2 tablespoons fresh lemon juice
\n2 tablespoons white balsamic vinegar
\n\u00bc cup Agrumato Lemon with Herbs Extra Virgin Olive Oil
\n2 teaspoons minced fresh Nepitella<\/a>*
\n2 tablespoons minced Italian parsley
\n2 tablespoons minced chives
\n2 tablespoons minced tarragon
\nmixed baby lettuce greens
\nsalt and pepper
\nlemon to garnish
\nextra herb leaves to garnish<\/p>\n
\nIt is supplied in 200 ml bottles, cost is $24.95 plus shipping. The oil is also available in Lemon (with no herbs), Orange and Tangerine.<\/p>\n
<\/p>\n