For Agrumato Month this October, Chef Lawrence Weeks of Murray’s Creole Pub in Louisville pairs Iberico pork steak with kilt kale, chorizo-stuffed potato roulade, bourbon-aged maple syrup, and Corto’s Agrumato-Method Calabrian Chili Olive Oil. Home chefs can bring Corto’s Agrumato-Method Horseradish and Calabrian Chili Olive Oils into their own kitchens with the Agrumato-Method Gift Set, available at http://corto-olive.com/products/agrumato. Crafted using the Agrumato method, each oil is made by simultaneously crushing fresh seasonal ingredients with Fall Harvest olives, bringing together the best of both worlds to create a harmonious, well-balanced olive oil. Since 2021, each Agrumato release has sold out. Quantities are limited.
For Agrumato Month this October, Chef Lawrence Weeks of Murray’s Creole Pub in Louisville pairs Iberico pork steak with kilt kale, chorizo-stuffed potato roulade, bourbon-aged maple syrup, and Corto’s Agrumato-Method Calabrian Chili Olive Oil. Home chefs can bring Corto’s Agrumato-Method Horseradish and Calabrian Chili Olive Oils into their own kitchens with the Agrumato-Method Gift Set, available at http://corto-olive.com/products/agrumato. Crafted using the Agrumato method, each oil is made by simultaneously crushing fresh seasonal ingredients with Fall Harvest olives, bringing together the best of both worlds to create a harmonious, well-balanced olive oil. Since 2021, each Agrumato release has sold out. Quantities are limited.