CREATION OF AROMATIC OIL

At Oliviers&Co, we have chosen to press our ingredients (herbs, citrus fruits, spices, etc.) at the same time as the olives to produce aromatic oils. We select fresh, high-quality ingredients without artificial additives to obtain 100% natural oils. This method preserves all the flavors of the aromatic ingredients and creates aromatic oils with a distinct, natural flavor.

There are several methods for creating flavored oil, including mechanical pressing, infusion, maceration, or adding artificial flavorings.

WHAT IS FLAVOURED OLIVE OIL?

At Oliviers&Co, we have decided to prioritize the simultaneous pressing of ingredients (herbs, citrus, spices, etc.) with olives in the production of our flavored oils. We carefully select fresh ingredients of the highest quality, without artificial additives, and obtain 100% natural oils. Oils produced by simultaneously crushing olives and aromatic ingredients allow us to best preserve all the flavors and create aromatic oils with an intense, balanced and natural taste.

Oliviers&Co flavored oils have become an indispensable part of our collection, popular for their rich aroma and high quality processing.

HOW TO FLAVORED OLIVE OIL?

To produce flavored olive oils using the simultaneous pressing method, Oliviers&Co continues the traditional process used in the Puglia region.

In this area, it was once customary to clean the stone mills by crushing fresh lemons at the end of the olive harvest. The aromatic olive oil thus obtained was intended for family consumption only.

Today, Oliviers&Co preserves this traditional know-how and offers a wide collection of exceptional and delicate flavored oils, produced by our long-standing partner in Puglia.

To achieve these unique oils, we carefully select freshly harvested raw materials: aromatic herbs, spices or citrus fruits are crushed at the same time as the olives, without any added aromas.

HOW TO PREPARE FLAVOURED OLIVE OIL WITH BASIL?

In Puglia, the deep green of the basil blends with the grey-green of the olive trees. To produce basil olive oil, the master of the mill collects bunches of fresh basil as early as September, places them in stainless steel containers and pours olive oil over them. This process is called maceration.

The second phase takes place during the olive harvest in November. This time, the basil is collected together with the olives and the two ingredients are crushed together under a stone mill. The result is a completely natural product made in Puglia, in the south of Italy.

HOW TO PREPARE FLAVORIZED OIL WITH LEMON?

This is a rare oil based on Italian tradition: fresh lemons are added to the olives during pressing. This completely natural product comes from Puglia, where the tradition of pressing olives and citrus fruits originating from the Abruzzo region has been rediscovered.

In Abruzzo, it was once common to clean the stone mills by crushing lemons at the end of the olive harvest. Today, the lemons are pressed fresh and whole, at the same time as the olives.

FLAVOURED OLIVE OILS WITH GARLIC, THYME, CHILLI, MINT, MANDARIN, SHALLOT...

Similarly, we harvest herbs, spices and citrus fruits at their peak ripeness to retain maximum aroma, then crush them fresh with olives. Each oil contains only olives and the specified aromatic ingredient, nothing more.

For example, with our chili oil, we add a little lemon to balance out the excessive spiciness of the resulting oil.

ORGANIC FLAVOURED OLIVE OILS

As part of our constant drive for innovation and transition to organic production, we have also developed organic flavored olive oils:

• Organic olive oil with freshly pressed rosemary : A few hours after the harvest, the olives and rosemary sprigs are crushed and pressed together to create this fragrant oil. The intense aroma of organic rosemary from Calabria blends perfectly with the delicate scent of fresh olives. Ideal for summer cooking - just a few drops are enough to season grilled vegetables or meat.

• Organic olive oil with fresh lime pressing : A unique recipe – olives are pressed together with real limes. The result is surprising: an emerald green color and an intense lime zest flavor.

• Organic olive oil with freshly pressed chili : In Calabria, chili peppers, known as peperoncino , play a crucial role in traditional cuisine. This true “red gold” not only adds spice to dishes, but also brings well-known health benefits: capsaicin, naturally present in chili peppers, promotes digestion and contains a high amount of vitamin C – three times more than a lemon. Bring the southern heat of Italy to your dishes with this hot oil, made by simultaneously pressing fresh chili peppers and olives. The result will amaze you!

FLAVOURED OLIVE OIL WITH TRUFFLE

After many experiments, we decided to use truffle flavoring instead of another flavoring technique. Why did we choose flavoring for our truffle olive oil?

Because this method best enhances the flavor of this rare tuberous mushroom and preserves the delicacy and complex aroma of white or black truffles, while remaining affordable.

Truffle olive oil made using the co-crushing method would require a huge amount of truffles to achieve the intensity of flavor of our oil.

The developed truffle aroma – whether black or white – is the result of long research aimed at getting as close as possible to the natural taste of the rare truffle and achieving the ideal flavor intensity.