Why choose a garlic and chilli pressed olive oil?
Garlic and chilli pressed olive oil wins people over with its ability to liven up everyday dishes, from pizza to roasted vegetables. Unlike simply flavoured oils, it is obtained by milling fresh garlic cloves and chillies together with the olives at the moment of extraction, which gives it an intensity and an authenticity nothing else matches. This method, still rare in France, is a living tradition in Calabria, where the Carolea olive variety, with its mild, grassy profile, lends itself perfectly to the exercise. To choose well, you need to look beyond taste alone: sizes, uses, price and certifications all come into play.
Discover the organic garlic and chilli olive oil to try traditional co-milling at home. For restaurants, the 5 L tin answers the need for volume and food cost control.
Comparison table of garlic and chilli pressed olive oils
This table compares oils obtained by co-milling (the traditional method) and flavoured oils (aroma added after extraction). You can taste the difference: co-milling gives a length on the palate and an aromatic complexity that added flavouring cannot match.
To compare other profiles, take a look at the 200 ml olive oil trio, which lets you try several styles at the table.
How to choose according to how you'll use it
1. Family cooking or occasional use
Go for the 200 or 500 ml size. Co-milling means the oil keeps its aromas without fading week after week, even once opened. Ideal for lifting a homemade pizza or dressing a tomato salad.
See how to personalise your oil bottle if you want a table of your own or an original gift.
2. Large gatherings, celebrations or professional use
The 5 L tin is the obvious choice. It lets you control the food cost per portion and keep stock turning over quickly, which is essential to preserve the freshness of the aromas. For venues, personalising the bottle on the table is a real asset: see the page for professionals for more options.
3. Pay attention to the label
Always check for the words "co-milled" or "pressed with garlic and chilli". Oils flavoured by adding an extract or an aroma cost less, but they offer neither the same authenticity nor the same behaviour when cooked. A batch number and a harvest date are marks of traceability you'll find on serious bottles.
Frequently asked questions
What is the difference between a garlic and chilli pressed olive oil and a flavoured oil?
The first is obtained by milling the fresh fruit together with the olives, the second by adding an aroma. Co-milling gives more intense aromas and holds up better when cooked.
How should you store a garlic and chilli olive oil to preserve its aromas?
Keep the bottle away from light and close it properly after each use. Choose a size that matches how much you use to avoid oxidation.
Can a garlic and chilli olive oil be personalised for a gift or a restaurant?
Yes, personalisation is available from 24 bottles through the online configurator or directly on the professionals page.
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