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

BlogWhat are the differences among Flavoured Olive Oil and Infused Olive Oil?
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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).

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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.

olive oil delicatessen - herbs infused olive oil

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

Traditional olive groove - olive trees in Crete Greece

Other Articles Related to Flavoured Olive Oils / Infused Olive Oils:

How to make Infused Olive Oil

Infused vs. Fused EVOO: what's the Difference?

Olive Oil: Herbs and Aromatics infused in EVOO is Changing the Olive Oil Market

Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress

Premium Olive Oil Delicatessen from Crete Greece

Manufacture of Olive Oil Delicatessen - Wholesale

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