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