How are flavoured olive oils made?
The way they are made in part depends on the flavour type. The most commonly encountered flavoured olive oils are of the citrus type. These can be made either by 1) adding citrus skins to the olives and crushing them together before extracting the oil, 2) by adding skins to the oil after it has been extracted and letting the citrus flavours infuse out into the oil or 3) by adding food grade citrus oils to the olive oil. The first method is called agramato and makes the best oils as they have natural flavours that typically meld well with the flavour of the olive oil base. Most other types of flavoured oils are made by the infusion process. Occasionally one sees bottles of olive oil with fresh herbs or garlic in them. These should not be available for sale as consumption of these oils could cause botulism (which can be fatal). The use of dried herbs and garlic is an acceptable practice.
