Summer is the ideal season to rediscover flavored olive oils. A drizzle of organic basil olive oil on burrata, a few drops of lemon olive oil on grilled fish, or a touch of organic garlic & chili olive oil on roasted vegetables: these oils transform a simple dish into a memorable plate. But not all flavored oils are created equal. Between those obtained by natural co-crushing and those simply enhanced with artificial flavors, the difference is considerable—in both taste and quality. Here's how to find your way and make the most of these oils in summer cooking.
What makes a quality flavored olive oil?
Co-crushing vs. artificial flavors: a fundamental difference
There are two main methods for producing flavored olive oil. The first, and most qualitative, is co-crushing: olives are pressed at the same time as fresh aromatics (basil, lemon, garlic, chili…), allowing the natural flavors to integrate directly into the oil during extraction. The result is an oil with a deep, authentic, and persistent aroma. The second method involves adding artificial flavors or extracts to an already produced oil. The taste is often seemingly more intense, but less complex and less stable over time. To recognize a quality flavored oil, therefore, you should check the production process indicated on the label.
The importance of the base: quality extra virgin olive oil
A flavored oil can only be good if the base oil is also good. An extra virgin olive oil from a careful harvest, pressed quickly after picking, forms the essential foundation. This is why it is crucial to choose a flavored oil whose base is a true extra virgin oil, and not a lower-quality oil masked by flavors. Organic green fruity olive oil, for example, stands out for its herbaceous and peppery notes characteristic of an early harvest—an ideal base for fresh herb-flavored oils.
Labels to know: organic, PGI, PDO
To ensure the quality of a flavored olive oil, certain labels are good indicators. Organic certification guarantees the absence of pesticides and chemical inputs, both on the olives and on the aromatics used. PGI (Protected Geographical Indication) and PDO (Protected Designation of Origin) labels certify the geographical origin and adherence to traditional production methods. These certifications are particularly important for oils from southern Italy, where the terroir plays a decisive role in the final aromatic profile. Organic ripe fruity olive oil, smooth and enveloping, perfectly illustrates this link between terroir and the character of the oil.
Which flavored oil to choose for which use?
Lemon olive oil: freshness and lightness for summer dishes
Lemon olive oil is one of the most versatile in the summer range. Its natural freshness enhances grilled fish, carpaccios, shellfish, and raw vegetable salads. A few drops are enough to bring brightness to a dish. It is always used as a finishing touch, never for cooking, to preserve its delicate aromas. For an even more complex touch, orange & lemon olive oil combines the vibrancy of lemon with the sweetness of orange—ideal on grilled vegetables, a fennel salad, or even a citrus dessert.
Basil olive oil: the ally of Mediterranean dishes
Basil is the emblematic herb of Italian summer cuisine. An organic basil olive oil obtained by co-crushing delivers an intense and vegetal aroma, very different from a simple oil with added flavor. It naturally accompanies tomatoes, mozzarella, cold pasta, bruschetta, and grilled vegetables. It can also advantageously replace PDO basil pesto as a finishing touch on a pasta dish, or be combined with pitted black olives for a Mediterranean aperitif.
Garlic & chili olive oil: character and generosity
For lovers of bolder flavors, organic garlic & chili olive oil adds character to all deserving dishes: oven-roasted vegetables, pizzas, arrabbiata pasta, grilled meats. Its spiciness is balanced by the roundness of the olive oil, making it a generous condiment without being aggressive. It can be used both as a finishing touch and in marinades, provided it is not heated for too long to preserve its aromas.
How to use flavored oils in summer cooking?
As a finishing touch: the gesture that changes everything
The golden rule for flavored oils is to use them as a finishing touch, once the dish is plated or just before serving. Heat destroys volatile aromas, which deprives the oil of all its gustatory interest. A simple drizzle of bergamot olive oil on a panna cotta, scallop carpaccio, or exotic fruit salad creates an unexpected and refined aromatic contrast. This oil, awarded a silver medal at the 2023 Épicures, is one of the most original creations from the Calabrian region: Calabrian bergamot, a rare citrus fruit grown almost exclusively in this region, gives the oil a unique floral and luminous signature.
In seasoning: vinaigrettes and marinades
Flavored oils integrate perfectly into vinaigrettes and marinades. A vinaigrette made with lemon olive oil and white vinegar brightens up a rocket or octopus salad. A marinade with organic garlic & chili olive oil ideally prepares vegetable or chicken skewers before grilling. For a quick aperitif, a sun-dried tomato tapenade drizzled with flavored oil on toasted bread slices makes a simple and tasty appetizer.
At the table: direct service bottles
In Italy, it is common to place oil bottles directly on the table for everyone to pour as they wish. This practice, very common in restaurants in southern Italy, highlights the quality of the oil and invites guests to personalize their plate. It is also an elegant way to present the different flavors of a flavored range. For restaurateurs and hoteliers wishing to offer this experience to their customers, it is possible to discover solutions dedicated to professionals, including customizable screen-printed bottles that combine aesthetics and quality of service.
Flavored olive oils are a simple and effective way to bring taste, freshness, and character to all summer dishes. The choice of production process (natural co-crushing), the quality of the base (extra virgin olive oil), and the flavor adapted to each use are the three essential criteria for choosing them well. In the kitchen as at the table, they deserve a prime place in your summer cooking.
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