What are the differences among Flavoured Olive Oil and Infused Olive Oil?

Flavoured Olive Oil and Infused Olive Oil - what are the differences?

The terms flavoured olive oil and infused olive oil are often used interchangeably, but in practice, they can refer to different methods of adding flavor to olive oil. Here’s a breakdown of the key differences:

Infused Olive Oil

Definition:
Infused olive oil is made by steeping flavoring ingredients (like herbs, garlic, chili, or citrus peels) in already-produced olive oil.

Process:

Dried or fresh ingredients are added to olive oil.

Left to sit for a period to allow flavors to absorb.

Sometimes gently warmed to enhance infusion.

The solids may be filtered out afterward.

Key Points:

Made after the olive oil has been extracted.

Can use any grade of olive oil (not always extra virgin).

Flavor may fade faster over time.

If fresh ingredients are used, there’s a risk of botulism if not properly stored (especially with garlic).

Flavoured Olive Oil

Definition:
Flavoured or Agrumato-style olive oil is made by crushing the flavoring ingredients together with the olives during the milling process.

Process:

Olives and fresh ingredients (e.g., lemon, basil, chili) are co-pressed.

Flavor is incorporated at the source, not added later.

Often results in a more stable and intense flavor.

Key Points:

Considered a higher-quality product when done properly.

Always uses fresh ingredients during pressing.

Safer, no risk of bacterial contamination.

Tends to be more expensive and aromatic.

Summary Comparison: Infused vs Flavoured Olive Oils

Feature	Infused Olive Oil	Flavoured Olive Oil
When flavored	After oil extraction	During oil extraction
Method	Steeping in oil	Co-crushing with olives
Flavor stability	May fade faster	More integrated and long-lasting
Food safety risk	Higher (if fresh ingredients)	Very low
Cost	Generally lower	Higher (more labor-intensive)
Quality Perception	Often lower	Higher, often gourmet-quality

How To Flavour Olive Oil (by Chef Akis Petretzikis)

Akis shows you how to make thyme, orange, lemon and sage oils (olive oil) in one minute

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