A drizzle of flavored olive oil on burrata, a few drops of bergamot oil on fish carpaccio, a touch of basil oil on fresh tomatoes… Flavored olive oil is one of the simplest and most effective condiments to transform an everyday dish into a gourmet delight. But with the diversity of available flavors—lemon, basil, garlic, chili, citrus—how do you choose? Here's a practical guide to selecting the right flavored olive oil and using it skillfully in your cooking.
What is flavored olive oil?
Flavored olive oil is extra virgin olive oil infused with natural flavors: fresh herbs, spices, citrus, garlic, chili, or flowers. It differs from plain olive oil in its aromatic complexity and its ability to bring a precise flavor to a dish without needing to add multiple ingredients.
Co-crushing or maceration: two very different methods
There are two main techniques for flavoring olive oil. The first, co-crushing, involves pressing olives at the same time as the aromatic ingredients (citrus zests, fresh herbs, garlic, etc.). This more artisanal method produces an oil whose flavors are deeply integrated into the fat, with great taste freshness.
The second method is maceration or infusion: aromatic ingredients are added to an already extracted oil and then left to infuse for several weeks. This technique is more common in the industry but can yield good results if the base oil is of high quality.
To recognize a quality flavored olive oil, ensure that the base is indeed an extra virgin olive oil (not an ordinary olive oil or a blend), and that the flavors used are natural, without additives or artificial flavors.
The importance of base oil quality
A flavored olive oil can only be good if the oil it's made from is also good. A green fruity organic olive oil, extracted from olives harvested at the beginning of the season, will bring herbaceous and lively notes that pair perfectly with fresh flavors like basil or lemon. A ripe fruity organic olive oil, softer and rounder, will better complement richer flavors such as bergamot or orange.
How to choose your flavored olive oil based on its use?
The choice of a flavored olive oil primarily depends on what you want to cook. Each flavor has its natural affinities with certain foods, and knowing these pairings can effortlessly enhance your dishes.
Citrus oils: freshness and lightness
Citrus olive oils are the most versatile in the range. Lemon olive oil is ideally used on grilled fish, carpaccios, raw vegetable salads, or lemon pasta. It provides a gentle and bright acidity that awakens flavors without overpowering them.
Orange & lemon olive oil, on the other hand, is perfect for sweet and savory dishes: roasted duck, glazed carrots, fennel salad, or even a yogurt cake. The sweetness of orange balances the acidity of lemon for a rounder and fruitier result.
Among citrus oils, bergamot olive oil holds a special place. Bergamot is a rare citrus fruit, cultivated almost exclusively on the Ionian coast of Calabria, in southern Italy. Its floral and slightly bitter scent is unique: it evokes lemon, orange blossom, and Earl Grey tea. This oil, an Épicures 2023 Silver medalist, excels with white fish, seafood, chocolate desserts, or simply drizzled over a slice of toasted bread.
Basil oil: the ally of Mediterranean dishes
Organic basil olive oil is one of the most widely used in Italian cuisine. Its herbaceous and slightly aniseed aroma naturally pairs with tomatoes, mozzarella, zucchini, eggplants, and all sun-drenched vegetable preparations.
It can advantageously replace a quick pesto on hot pasta, or be used as a finishing touch on tomato soup, white pizza, or bruschetta. For a successful aperitif, pair it with a DOP basil pesto and black olive tapenade for a generous Italian platter.
Garlic & chili oil: character and warmth
For those who love more intense flavors, organic garlic & chili olive oil is a must-have. It adds character to grilled meats, roasted vegetables, pizzas, and Italian pasta dishes. A few drops are enough to enhance a tomato sauce, marinade, or legume dish.
In Calabria, the garlic-chili combination is a culinary tradition deeply rooted in local culture. 'Nduja, soppressata, preserved vegetables… Calabrian chili is everywhere, and this oil is a mild and controlled expression of it, accessible to all palates.
How to use flavored olive oil in cooking?
Flavored olive oil is primarily used as a finishing touch, meaning drizzled over the dish just before serving. Cooking heat destroys some delicate aromas, so it's best to add it cold or warm to preserve its full complexity.
As a seasoning and dressing
For a summer vinaigrette, simply replace your usual olive oil with a flavored one. A lemon oil and Gold collection PGI balsamic vinegar dressing on a rocket and parmesan salad is a classic that never disappoints. Bergamot oil, combined with a dash of lemon juice and a pinch of sea salt, makes a light and fragrant dressing, ideal for fish or seafood salads.
On hot dishes, as a finishing touch
A drizzle of basil oil on fresh pasta, a few drops of garlic & chili oil on a pizza fresh from the oven, or a touch of bergamot oil on a seafood risotto: it's often this final gesture that makes all the difference in a dish. Flavored oil here plays the role of a finishing condiment, just as a starred chef would add a fresh herb or citrus zest at the last moment.
For desserts and cheeses
This is the most surprising use, but also one of the most appreciated by gastronomy enthusiasts. A drizzle of bergamot olive oil on panna cotta, vanilla ice cream, or a chocolate fondant creates an unexpected and memorable aromatic contrast. Orange & lemon olive oil also pairs very well with fresh cheeses, Greek yogurts, or fruit tarts.
To discover several flavors and find the one that best suits your cooking, the 200ml organic olive oil trio is an excellent way to start. And to offer a complete Italian experience, a gourmet gift box combining flavored oils and a set of 4 tapenades makes an original and delicious gift idea for all occasions.
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