FLAVOURED - INFUSED OLIVE OIL
DESCRIPTION OF FLAVOURED – INFUSED OLIVE OIL
It is delicious on a salad of fresh greens, or a simple pasta toss. It also wonderfully complements red and white meats, seafood and vegetables. OliveOilsLand® are made through a proprietary process of blending all-natural organic flavors with one of our mild-medium intensity ultra-premium Extra-Virgin Olive Oils.
Culinary Uses: Both crushed and infused are fantastic in all culinary applications. From baking to salad dressings, to drizzling over ice cream, both crushed and infused can be used interchangeably. Choosing one over the other really comes down to personal preference, with two things always being the determining factors: flavor and cost. For high volume applications, infused might be best due to cost, where a high-end restaurant chef may choose the crushed because it offers a unique flavor and the romance of how it’s made is appealing.
PRODUCTION METHOD OF FLAVOURED – INFUSED OLIVE OIL
Crushed or Agrumato Style, also called Fused – where whole fresh fruit, herbs or vegetables are crushed along with olives during the milling process. The mill carefully selects green and ripe olives and fresh lemons, Chili, Garlic, Basil creating a masterful combination of fruitiness and balance in both aroma and on the palate. A time intensive process is required to create this culinary gem. Pairs well with grilled salmon, chilled octopus, fresh Ricotta, Lemon bars.
It’s milled and racked the exact same way extra virgin olive oil would be. When the fresh fruit, herbs or vegetables are crushed with the olives, their natural oil essences are released and mix with the olive oil naturally, flavoring the olive oil during the milling process. Therefore, whatever we add to crush with your olives, needs to have oil essences in it. It can be made a better flavored oil, with stronger aroma, through the crushed process. Crushed oils can only be made one time of year during the olive harvest season, so you need to invest in your entire stock for the year, all at once. To achieve best results, very mature olives are used to make crushed flavored olive oil because the flavor of the olive oil is more mild and buttery. So that the fruit or plant flavor and aroma can stand out over that of the olive oil. This requires waiting, and allowing the olives to ripen on the tree, which growers don’t like of course, as the entire crop could be lost in a bad winter storm.
