The Best Flavored Olive Oil, Expert Recommendations

Yes, there is such a thing as flavored olive oil, often referred to as infused or agrumato-style oil. These oils are typically made by combining extra virgin olive oil with herbs, spices, citrus, garlic, chili, or truffles to enhance the flavor. There are two main production methods:

• Infused oils: Flavoring ingredients are added after the oil is produced.

• Agrumato oils: Fresh ingredients like lemon, basil, or chili are crushed together with the olives during pressing, resulting in a more integrated flavor.

Flavored olive oils are popular for drizzling over vegetables, pasta, pizza, and bread. However, they’re not usually used for high-heat cooking, as heat can dull or distort the added flavors.

Which olive oil has a fruity taste?

Most high-quality extra virgin olive oils have a naturally fruity taste, which is a hallmark of freshness and good production. The fruitiness can vary widely depending on the olive variety, harvest time, and region:

• Early-harvest oils: Often more pungent, grassy, and slightly bitter, with a green fruit profile.

• Ripe-harvest oils: Tend to be milder, smoother, and fruitier, with notes of ripe apples, bananas, or nuts.

Regions known for fruity olive oils include:

• Spain: Especially oils made from the Arbequina or Picual varieties

• Italy: Particularly from Liguria and parts of Sicily

• Greece: Often milder and buttery, yet still fruity, especially from Koroneiki olives

Look for tasting notes on the label or opt for oils labeled as "fruity" or "mild" for a more pronounced fruit character.

Is flavored olive oil good for you?

Flavored olive oils can be healthy, especially if they’re made with extra virgin olive oil as the base. The health benefits of EVOO—such as antioxidant content and heart-healthy fats—are retained in flavored versions. However, the quality of the flavoring process matters:

• Naturally infused or agrumato oils tend to be better in terms of taste and purity.

• Artificially flavored oils may contain additives or preservatives that reduce the overall nutritional value.

As with any oil, moderation is key. While flavored olive oil can add depth and complexity to meals, it’s still high in calories and should be used thoughtfully.

What should a good extra virgin olive oil taste like?

A high-quality extra virgin olive oil should have a balanced combination of three key characteristics:

1. Fruity – Fresh, vibrant flavors reminiscent of green or ripe olives, apples, or herbs.

2. Bitter – A pleasant bitterness that indicates the presence of polyphenols (natural antioxidants).

3. Pungent (peppery) – A slight burning or tingling sensation in the throat, often described as peppery, which signals freshness and a high antioxidant level.

Other signs of quality:

• A clean, grassy or artichoke-like aroma

• A smooth but complex mouthfeel

• No musty, rancid, or greasy notes

If an olive oil smells flat, waxy, or tastes overly greasy or bland, it may be past its prime or poorly made. Freshness and proper storage are key to preserving the intended flavor.