We have received a lot of questions from customers about the difference between fused and infused olive oils. Some confusion comes from the term “fused” being used incorrectly by other brands. Fused oils are made by a very specific process that is also known as "agrumato".
Here is a little history. When our partner mill began making agrumato olive oil decades ago, they needed a word to describe the process of crushing whole, fresh, organic olives together with perfectly ripe, fresh produce using cold mechanical extraction. The Italian term agrumato existed, but it was considered too obscure for most people, so they chose to use the word "fused".
Making fused oils is incredibly rare and labour intensive. It requires precise timing between farmers and millers so that fresh olives and produce arrive at the mill at the exact right moment for pressing. Only a few hours can pass between harvest and crush, so the crop fields and the mill must all be located very close to each other.
Once at the mill, the extraction process can take place. The exact ratio of olives to ingredients must be carefully developed, a process that can take several seasons to perfect. The mill cannot pause production to make small test batches, so every batch is a labour of love that takes skill and experience, and each batch will have its own distinct characteristics.
Infused oils are different. These are made by adding fresh herbs, fruit, or vegetables to already-pressed olive oil. Over time, the flavours slowly meld into the oil, creating aromatic and delicious results.
The result is two very different types of oils. Fused oils deliver fully integrated, vibrant flavour from the start. Infused oils provide layered, aromatic notes while keeping the smooth base of the olive oil intact.
Both are crafted with care and offer unique ways to enjoy fresh, natural ingredients in your cooking.
