Summer is the ideal season to explore the flavors of Mediterranean cuisine. Among the ingredients that transform a simple dish into a memorable one, flavored olive oil holds a special place. Basil, lemon, bergamot, garlic & chili… each variety offers a distinct aromatic profile. But you need to know which one to choose and how to use it to get the most out of it.
What is flavored olive oil?
Flavored olive oil is an extra virgin olive oil to which aromatic ingredients have been added to give it a specific taste and scent. It differs from plain olive oil by the richness of its aromas, which vary depending on the ingredients used and the production method. It is an excellent finishing condiment, ideal for enhancing dishes without making them heavy.
Infused oil vs. naturally flavored oil
There are two main methods for producing flavored olive oil. The first is infusion: aromatic ingredients (fresh herbs, spices, chilies) macerate in the oil for a certain period, gradually transferring their aromas to it. The second is natural flavoring during milling: ingredients—often citrus fruits like lemon or orange—are crushed directly with the olives during the first pressing. This more integrated method results in oils with more intense and well-blended aromas. This is the process used for lemon olive oil and orange & lemon olive oil, both from the Calabrian region.
How to read a flavored oil label
Before buying flavored olive oil, a few points on the label deserve attention. First, check that the base is indeed extra virgin olive oil (and not refined oil). Then look at the list of ingredients: natural flavors must be clearly identified. The mention organic farming guarantees the absence of pesticides in the aromatic ingredients. Finally, the geographical origin is an indicator of quality: an oil produced in Southern Italy, particularly in Calabria, benefits from sunshine and terroir that directly influence the aromatic profile of the olives. Organic basil olive oil and organic garlic & chili olive oil are good examples: certified organic, they combine a Calabrian olive oil base with selected aromatic ingredients.
Which flavored olive oil to choose depending on the dish?
The choice of flavored olive oil depends primarily on the dish you want to prepare. Each aromatic profile corresponds to specific uses in summer cooking.
For salads, carpaccios, and fish
Light and fresh dishes call for oils with delicate and fresh aromas. Lemon olive oil is ideal on fish carpaccio, rocket salad, or raw vegetables. Its natural acidity balances flavors without masking the delicacy of the ingredients. Orange & lemon olive oil brings a sweeter and fruitier note, perfect on a fennel salad, grilled shrimp, or tuna tartare. For salads with tomatoes or mozzarella, organic basil olive oil is a classic and effective choice, recalling pesto flavors without its texture. It also pairs very well with DOP basil pesto for an express bruschetta.
For grilled vegetables and meats
Grilled vegetables on the barbecue or plancha can handle oils with stronger aromas. Organic garlic & chili olive oil is particularly suitable: its spicy character enhances grilled zucchini, eggplant, peppers, and mushrooms. It also works well with marinated white meats or skewers. For a milder version, organic fruity ripe olive oil—with notes of artichoke and almond—perfectly accompanies roasted vegetables and grilled meats without overpowering them. It can also be used to drizzle over pitted black olives as an appetizer or side dish.
For desserts and sweet and savory combinations
Flavored olive oil also has a place in sweet preparations. Bergamot olive oil—awarded the silver medal at the Épicures 2023—is particularly interesting for summer desserts: a few drops on panna cotta, a fruit salad, or a lemon sorbet are enough to create a surprising and refined combination. Organic green fruity olive oil, with herbaceous and slightly bitter notes, can also be used in olive oil cakes or madeleines, replacing butter.
How to use flavored olive oil in summer cooking?
Knowing how to use flavored olive oil is as important as choosing it well. A few simple rules help preserve its aromas and get the most out of it.
As a finishing touch, never for cooking
The fundamental rule: flavored olive oil should not be used for cooking. Heat degrades aromatic compounds and alters the oil's taste. It is used as a finishing touch, just before serving: a drizzle on a hot dish, a vinaigrette prepared cold, a last-minute seasoning. This finishing use is also what best highlights quality oils, such as organic green fruity olive oil or bergamot olive oil.
Ideas for pairings with local products
To create an Italian-style summer table, flavored olive oils naturally pair with other local products. Sun-dried tomato tapenade on grilled bread, drizzled with organic basil olive oil, makes a simple and tasty appetizer. Pitted black olives accompanied by garlic & chili olive oil form an express antipasto. And for those who wish to discover several aromatic profiles, the organic olive oil trio 200 ml allows exploring different expressions of the same Calabrian terroir, from green fruity to ripe fruity, including bergamot.
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