For Agrumato Month, Chef Reem Assil of Reem’s California in Oakland showcases the complex, nuanced, and vibrant flavors of Corto’s Agrumato-Method Calabrian Chili Olive Oil in her Za’atar Picante Man’oushe, a sourdough flatbread with Palestinian za’atar and Corto’s Calabrian Chili Olive Oil. Corto’s Agrumato method is fundamentally different from infused oils, which add herbs, spices, or extracts after the olive oil has been produced. With the Agrumato method, fresh, seasonal ingredients are simultaneously crushed with Fall Harvest olives at the mill. The flavors marry during the process itself, at peak freshness.
For Agrumato Month, Chef Reem Assil of Reem’s California in Oakland showcases the complex, nuanced, and vibrant flavors of Corto’s Agrumato-Method Calabrian Chili Olive Oil in her Za’atar Picante Man’oushe, a sourdough flatbread with Palestinian za’atar and Corto’s Calabrian Chili Olive Oil. Corto’s Agrumato method is fundamentally different from infused oils, which add herbs, spices, or extracts after the olive oil has been produced. With the Agrumato method, fresh, seasonal ingredients are simultaneously crushed with Fall Harvest olives at the mill. The flavors marry during the process itself, at peak freshness.